Ingredients

• 6 basil leaves (chopped)
• 2 ricotta
• 1 imported penne rigate
• 1 one sticks
• 1 one
• 1/2 pecorino romano (freshly grated)
• 1/2 coarsely fontina (shredded)
• 5 quarts water to a in a stockpo (salted boil)
• 2 cups cream (heavy)
• 2 cup capacity
• 2 pound mozzarella cheeses (fresh sliced)
• 1 cup choped tomatoes in puree (canned heavy)
• 4 ounces crumbled gorgonzola
• 4 tablespoons butter (unsalted)
• 3/4 teaspoon kosher salt