12 oz Valente’s Chocolate Fettuccine
1/8 lb butter
1/2 cup sugar
 2 eggs
1 tsp vanilla extract
 1 cup ricotta cheese
 1 cup raisins
1 cup milk
 cinnamon, nutmeg, sugar, and ground walnuts for topping heavy cream

Preheat oven to 375º.

Cook pasta as directed. If using fettuccine, it is best to break the noodles into pieces of about 3 inches. Drain and set aside. In a large bowl, cream butter and sugar; add eggs one at a time, thoroughly mixing the first before adding the second. Add vanilla, ricotta cheese, raisins, and milk in that order, mixing each one as added. Fold noodles into cheese mixture (if pasta is stuck together, run water over it to separate); pour into a large buttered baking dish, lasagna style. Sprinkle top with topping mixture. Bake 45 minutes. If pudding is very liquid, press the crust inward after about 25 minutes, and pudding should be solid and ready in another 20 min. Serve warm, or room temp, with cream.