Preparation:

Wash and prepare the potatoes and the carrot, the onion and the celery and cook in the tomato passata for half an hour, adding a little water if necessary. Add the basil after washing and drying and tearing with your fingers. Cook the broad bean pasta in plenty of boiling water (not salted) for 6 minutes, then drain. Pass the sauce through a vegetable sieve/masher, add a pinch of salt and mix with the pasta, adding with a little olive oil and Grana cheese.

Preparation:

In a large saucepan, melt the butter and brown the diced cooked ham, then add the cream and salt. Mix well to reduce the cream: it will take a couple of minutes. Now add a good pinch of nutmeg. Cook the pasta in plenty of boiling salted water for 6 minutes, then drain al dente. Transfer into the pan with the sauce. At this point, add the grated Grana cheese and mix. Your plate of pulses with cream and ham is ready to be served!

Preparation:

Finely slice the onion and sauté until soft for a few minutes in a saucepan with a little Extra-virgin olive oil and a drop of water. Add the tomato passata and simmer to reduce for about 5 minutes. Add the ricotta in small pieces and allow to cook for a further 10 minutes, adding salt to taste. Cook the pasta in plenty of boiling salted water for 6 minutes, then drain, setting aside a little of the cooking water. Sauté the pasta with the sauce and a few spoonfuls of the cooking water. Serve piping hot with a little parsley.

Preparation:

Start by preparing the ragout: peel the onion and cut into wedges, then peel the carrot and cut into small rounds. Finally wash the celery and cut into large pieces. Transfer these ingredients into a mixer and chop finely. Pour a tiny amount of oil into a saucepan and heat over a low setting. Add the minced white meat and allow to brown all over. Pull apart the pieces of meat, then add the chopped vegetables. Continue cooking until the liquid released by the meat has evaporated, stirring frequently. Add the tomato passata, mix well and cook until the sauce reaches a more dense consistency. Season with salt and pepper In the meantime, cook the pasta in boiling salted water for 6 minutes. Drain the pasta al dente, mix with the ragout and serve immediately. Buon appetito!
Buon appetito!

Preparation:

Clean and slice the leeks and allow to simmer in a casserole pan with a few spoonfuls of olive oil. Prepare the pumpkin by removing the skin, filaments and seeds, then cut into small cubes. Add to the leeks, season with salt and pepper, and pour in the vegetable broth. Cover the pan and allow to cook for a further 15 minutes. When the pumpkin and leeks are cooked, blend. Pour the cream back into the pan, add the pasta and cook for a further 6 minutes, then add salt to taste, finely chopped rosemary and a drizzle of olive oil. Before serving, you can also add a sprinkling of grated Grana cheese.

Preparation:

Boil the cauliflower, then blend with a little olive oil and lemon juice and some of the cooking water to reach a smooth creamy consistency. Add salt to taste. Cook the pasta in plenty of boiling salted water for 6 minutes. Drain the pasta al dente and add to the sauce. Sprinkle with a teaspoon of grated Grana cheese.