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3 Comments
gudrunhelgasig
September 16, 2014
I made this the other day with great results, so simple and delicious. My family and I liked the sauce so much that next time I will probably up the sauce to pasta ratio. ("Regional italian food" has definitely become one of my favourite columns on food52 and right now I can´t wait for a chance to make your beet ravioli. Actually I´m thinking about making your pesto trapanese tomorrow and probably the plum and ricotta tart as well. And I can´t decide if should make the riggidanella or parmigiana blanca for a potluck this weekend!)
Emiko
September 17, 2014
This is the kind of comment every food writer dreams of getting! Thanks for making my day. So glad you enjoyed this recipe and hope you like the others too. The riggidanella is great for a crowd if you make a big version in a large casserole and don't worry about flipping it over!
Sara S.
September 9, 2014
I want to try this recipe. It's slightly different from the one I usually use - Marcella Hazan's recipe. That ones uses fresh tomatoes, and mixes everything with fresh ricotta and suggests grated parmesan on the top. I like the idea of just using ricotta salata on top - it's much lighter too. Anyway, this looks gorgeous!
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