Black and white tagliolini

Preparation:

Preparation: Using a mixer, blend together the chives and shallots previously rinsed under running water. Immediately afterwards, in a non-stick pan, heat the oil and brown the minced meat over a very low heat for about 10 minutes. After that, turn off the heat and leave the oil to infuse for another 10 minutes. Separately, in a bowl, cream the ricotta, then add the flavored oil (filtered), the salt and continue to mix using a wooden spoon. Add the olive paste and the chopped basil and in the meantime, blanch the tagliolini in salted water. Drain them al dente and mix them with the sauce by adding 2 tablespoons of the cooking water. Serve them immediately hot.