Six Cheese Butterflies

Preparation:

Preparation: In a bowl, mix the ricotta with a fork until it becomes creamy, flavor it with the thyme leaves and season it with salt and pepper. Pass the other cheeses in the electric mincer and flavor them with sage. Boil the farfalle in plenty of boiling salted water. While the pasta is cooking, prepare the foil. Fold a rectangle of special paper in two, place one half of it on the baking tray and grease it with part of the melted butter. Drain the pasta al dente, place it in a bowl and season it with the Parmesan and ricotta. Arrange half of the dough in the buttered foil. Distribute the rest of the minced cheeses, the grated pecorino and the rest of the melted butter on top. Close the foil and cook in a preheated oven at 200 degrees for 5 minutes to allow the cheeses to melt and to flavor the pasta. Open the bag on the table and serve.