In a pan with boiling water, add 350g of pasta, 1 tablespoon of salt, mix and let it cook for 14 minutes.
Passo 2
In a bowl, add 250g mashed ricotta, ½ teacup of parmesan cheese, ½ teacup of gorgonzola cheese and ½ teacup of ricotta cream. Mix it all very well.
Passo 3
Cut 1 onion in half and add 1 bay leaf and 2 cloves in each side.
Passo 4
In a pan, add 3 teacups of milk, add the onion, turn on medium heat and close it. When the milk boiles, turn off the heat, turn the onion over, close it and let it sit for 10 minutes.
Passo 5
In another pan, add 50g of butter and let it melts. Next, add 1/3 teacup of wheat flour and mix well. Then, add 1 teacup of milk little by little and keep stirring.
Passo 6
When it becomes a dough, add the milk we cooked before. Add it little by little and stir without stopping.
Passo 7
Once the dough gets in this point, add 200g of milk cream, nutmeg, black pepper and salt to taste. Mix it all very well and set aside.
Passo 8
Add the cheese on the pasta this way and then place it in a refractory. Now pour the sauce over the noodles.
Passo 9
Finish with grated mozzarela to taste and take it to preheated oven 356°F for 25 minutes.
