Peel the tomatoes, remove the seeds, then cut into cubes; chop the basil. Blend the pistachio nuts, walnuts, and almonds in the blender, then add the cream, milk, salt, and pepper.
Sautée the onions in oil, add the tomato, basil, salt, and pepper, then continue to cook over a low heat for approx. 15 minutes.
Cook the Barilla Farfalle in salted water, drain when they are al dente, and toss in pan with the tomato sauce; next, spread a layer of dried fruit cream on the plate, add the pasta, and garnish with pieces of fresh ricotta cheese.