Head to southern Italy with this delicious recipe for stuffed paccheri skewers with ham and asparagus cream. A treat!
Blend the asparagus with the ricotta, salt, and pepper. Add the chopped and grilled ham to a pot along with the grated Parmesan to the mixture.
Transfer the filling into a piping bag.
Boil the pasta in salted water, drain it al dente, and stop the cooking under cold water. Drain it again and grease it.
Stuff the pasta with the ricotta mixture and place them in pairs on wooden skewers.
Place them on a plate, brush them with a thin layer of butter, sprinkle with more parmesan, and bake at 200°C for 15-20 minutes.
To finish, take the paccheri out of the oven, serve them with ham, and garnish with sprigs of oregano.
0 servings
4
EN 
TH