Butterflies With Ricotta

Preparation:

Preparation: Bring the water for the pasta to the boil without salting excessively. In the meantime, use the prongs of a fork to break up the ricotta in a bowl, add the scamorza cheese cut into very small pieces, the grated cheese and tie everything together with the egg yolks: it must be a rather thick cream. Boil the farfalle, drain them al dente and dip them in the ricotta cream. Mix so that all the farfalle take on a nice golden yellow color and serve piping hot immediately.