Pasta with salmon and ricotta in a creamy sauce

200 g paste

200 g ricotta

200 g trout

200 ml cream 10%

50 ml dry white wine

2 garlic cloves

1 a bunch of parsley

oil

pepper

salt

gt;Coarsely chop the fillet of trout, put in a pan with heated oil, 5 min to fry, add the garlic and fry for a few minutes, then pour in the wine, the fire to increase, to completely evaporate the wine, then add the cream, reduce the heat.

The pasta to boil until tender, place in a pan with the fish, add chopped parsley, mix well.

Next pasta with salmon & ricotta cream sauce stewed until thick and served with sliced ricotta.

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