Dosi per 4:
350 g conchiglioni
50 g burro tenuto a temperatura ambiente
100 g ricotta
100 g mascarpone
50 g prosciutto cotto
sale
Sbattere il burro, amalgamarvi la ricotta, il mascarpone e il sale. Tagliare il prosciutto a fiammifero e unirlo alla crema di burro e mascarpone.
Lessare la pasta, scolarla e condirla con la crema
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