Ricotta Filled Pasta w/ Butter and Lemon Sauce
Serves 4
Watch recipe video here
My goodness this is delicious. If you’ve not already realised, I am a terrible decision maker. Even worse after a caffeinated coffee! In this instance, it’s clear that I wasn’t quite sure what direction of filled pasta I was going for, and ended up making three different shapes. What are the learnings? Of the three, the rose shape one might be my favourite, even if it did initially give me the fear that I was creating some kind of pasta monster. As it came together at the end, it was the most interesting to look at and to eat of the three shapes. But as a word of warning this shape is best saved only if wanting to create pasta for a small crowd, perhaps even just 2 people, as I don’t know how you’d cook more than 2 at the same time.
Secondly, agnolotti, which is much more beautiful when cut with a proper pasta cutter. I will immediately be purchasing this beautiful one from Katto.
Third one is the house hold favourite of tortellini, which is just better when home made.
Finally, the most important thing is that you save this recipe for the ricotta filling because it can be used in a number of ways. The next day I used as a base on bread to some of the sweetest most enormous summer tomatoes and a little salt. Heaven. And also it’s a superb filling for courgette flowers.
Pasta
120g semolina flour
100g 00 flour
2 eggs
2 egg yolks
1 tbsp olive oil
Filling
200g ricotta
4 anchovies
1 lemon, zest
2 tbsp parsley, finely sliced
50g parmesan
salt
pepper
Sage and Butter Sauce
80g unsalted butter
12 sage leaves
salt
pepper
1/2 lemon juice
Make your pasta by mixing the semolina and 00 flour together. Create a well and add in the eggs, egg yolks and olive oil.
Knead the dough for 5 minutes until smooth and then chill in the fridge for 30 minutes.
Make your filling by mixing all the ingredients together. Place it in a piping bag (you can also spoon it out if you don't have a piping bag).
Roll our your pasta on a pasta machine into 4 sheets of pasta, up to setting number 6 on the pasta machine. Fill each sheet of pasta with your filling by creating a log/dots. Fold your pasta to the shape you want it. Use a little extra semolina when needed to avoid the pasta from sticking to surfaces/each other.
Make your butter and lemon sauce by melting the butter with the sage, adding salt and pepper. Remove from the heat and all the lemon.
Cook your pasta and then pour your pasta and 2 tbsp of pasta water into the butter sauce pan and move it around for 1-2 minutes over a medium to high heat to thicken the sauce slightly. Serve.
