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)
• 4,700 ml water to a in a stockpo (salted boil)
• 475 ml cream (heavy)
• 450 gr capacity
• 425 gr mozzarella cheeses (fresh sliced)
• 160 gr choped tomatoes in puree (canned heavy)
• 110 gr crumbled gorgonzola
• 34 gr butter (unsalted)
• 2 gr kosher salt