Ricotta and herb pasta parcels

Fresh pasta doesn't always require special equipment, Gary Rhodes' filled pasta can be made with a rolling pin
By Gary Rhodes
Ricotta and herb pasta parcels
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

For the filling

  • 350 g spinach, blanched, refreshed and drained
  • 1 tbsp olive oil
  • 2 tbsp fresh picked marjoram leaves
  • 1 small cloves garlic, peeled
  • 1/2 tsp flaked salt
  • 2 eggs, beaten
  • 125 g ricotta cheese, or cottage cheese
  • 75 g parmesan, grated

For the pasta

  • 400 g OO flour
  • 150-200 ml water
  • 1 whole eggs
  • 1 egg yolk
  • 1 pinches salt

For the walnut sauce

  • 100 g walnuts
  • 50 g stale bread, soaked in enough milk to cover
  • 50-100 ml milk
  • 1 small cloves garlic, peeled
  • olive oil, to drizzle
  • chopped walnuts, to garnish

Tips and Suggestions

Beet, Borage or any other fresh greens available can be used in place of the spinach.

Method

1. For the filling. Squeeze any excess liquid from the blanched spinach before chopping finely and adding the olive oil.

2. Crush the garlic and marjoram leaves in a pestle and mortar along with the sea salt until smooth. Then stir into the beaten eggs.

3. Now mix the ricotta and parmesan into the spinach, followed by the egg mix.

4. Make the pasta dough. Combine the flour, egg and yolk with 150ml of water and pinch of salt. Mix and knead, adding extra water if needed, before rolling out on well floured surface, as thinly as possible.

5. Make the pansoti by cutting the dough into 7-8cm squares with either a sharp knife or a pastry wheel. Lightly brush the edges of each square with a little water. Place a generous spoonful of the filling onto one side of each then fold the edges over into a triangle, sealing the two ends together firmly.

6. For the walnut sauce: place the soaked bread, garlic and walnuts in a blender and blitz until smooth, adding more milk until the sauce is loose, but has the consistency of thick pouring cream. Season and finish with a drizzle of olive oil.

7. Boil the pansoti in plenty of lightly, salted water for 3-4mins, before draining and serving with the walnut sauce. And garnish with a few chopped walnuts.

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