Tortiglioni With Cheese And Dried Tomatoes

Preparation:

Preparation: Put the ricotta, the robiola, the chopped herbs, the finely chopped chives, a pinch of salt and a grind of pepper in a bowl and mix everything carefully with a spatula until you get a well blended and creamy mixture . Peel the garlic and slice it thinly. Desalt the capers under running water and dry them with a clean towel or kitchen paper. Bring 4 glasses of lightly salted water to the boil in a saucepan and blanch the tomatoes for 2 minutes, then drain them, let them cool well spread out on a cloth and transfer them to a bowl. Add the garlic, capers and half a glass of oil, mix and leave to marinate for a few minutes at room temperature. Clean, wash and dry the rocket with a tea towel, pour it into a blender, add the tomatoes with all the sauce and blend at low speed until you get a homogeneous mixture. Pour it into a large bowl and, if it is too thick, add more oil if necessary. Cook the pasta al dente in plenty of boiling salted water, drain it well and immediately pour it into the bowl with the cheese mix. Mix carefully, add the tomato pesto, mix again and serve.