Mushroom paste with ricotta

Description

In a large pot, cook pasta in boiling salted water until done. Reserve 3/4 cup of the cooking liquid, then drain the pasta and return it to the pot. Meanwhile, in a large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and cook until soft, about 4 minutes. Add the wine and cook until most of the liquid has evaporated, 4 to 6 minutes. Add the mushrooms, season with salt and pepper, and cook until browned, about 8 minutes. Remove the skillet from heat and stir in 1 tablespoon of butter. Add the mushroom mixture, ricotta, and lemon juice to the pasta, and mix well. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with Parmesan and serve.

Instructions