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Panzotti Alla Ricotta

Panzotti Alla Ricotta

Pasta filled with Mascarpone & Roasted Red Peppers


3 cups all-purpose flour, preferably unbleached

3 large eggs

1/4 cup dry white wine

1 tsp. salt


1 clove garlic, minced

1 roasted red pepper, finely chopped

1 1/2 cups whole milk ricotta cheese well drained

1/2 cup mascarpone cheese

1/4 cup Parmesan cheese

1 tsp. pine nuts, toasted 10 minutes at 350˚.

2 large egg yolks

1 Tbsp. parsley, minced

1 tsp. salt

1/2 tsp. pepper



To make dough, place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.) Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let it rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done.)
To make the filling mix red pepper, garlic with eggs, Parmesan cheese, ricotta, mascarpone, parsley, salt and pepper. Transfer mixture to a bowl. Season to taste and refrigerate until ready to use. Break dough into lemon-size pieces and roll each piece into a long, thin sheet. Cut into 3x3 square, place 1 teaspoon of filling, then brush with egg glaze the edges to help to seal fold into a triangle. Draw the edges together and with your fingertips close each chamber by pinching the dough. Spread panzotti on parchment paper that has been lightly sprinkled with cornmeal. Do not allow panzotti to touch. Bring 12-quart pot of water to boil. Add salt then the panzotti and boil for 4-5 minutes. Drain panzotti, and toss with sauce.

Creamy Saffron Sauce

1/4 tsp. saffron

3 Tbsp. sherry wine

2 cups heavy cream

3 ounces Parmigiano Reggiano Cheese

1 Tbsp. fresh basil chiffonade

1 tsp. salt

1/8 tsp. freshly grated white pepper


Heat the cream, saffron, sherry and basil. Season lightly with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until sauce has a medium-thick consistency, about 15 minutes.

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