For the fettuccine with ricotta, cook the pasta in salted water according to package directions. Drain the al dente pasta and return it to the pot.
Add the butter and parsley to the pasta and mix well. In a bowl, mix the ricotta, sour cream and almonds. Stir in the oil and chicken soup and season with nutmeg, salt and pepper.
Add the sauce to the fettuccine, mix well and serve.
Preparation Tip:
A few toasted pine nuts give the fettuccine with ricotta even more bite. The sauce becomes a little fresher if you add a few squirts of lemon juice.
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