This simple stuffed pasta is from the Murge, the wild high plains inland of Bari, in Puglia.
Prep Time: 1 hour, 30 minutes
Cook Time: 5 minutes
Ingredients:
- For the pasta:
- 1 pound less 1/4 cup fine-grained semolina
- 4 eggs
- Warm water
- For the filling:
- 1 1/4 pounds well-drained fresh ricotta
- 4-5 egg yolks
- The zest of a lemon, grated
- 3 tablespoons sugar
- For serving:
- Meat Sauce (see link below)
- Grated Pecorino
Preparation:
Make your meat sauce and prepare the pasta (you can also purchase several sheets of ready-made fresh pasta).
Put the ricotta through a strainer and mix the other ingredients into it. Roll the pasta out into a very thin sheet, and use a glass or round cookie cutter to cut out about 50 disks. Put a spoon full of the filling in each, and fold them over, tamping the edges well to be sure they stick.
Boil the pasta in lightly slated water for three minutes, drain it, season it with meat sauce and a dusting of grated pecorino. The wine? A light red, for example Rivera's Aglianico Rosso or Rupicolo di Rivera Castel del Monte.
Put the ricotta through a strainer and mix the other ingredients into it. Roll the pasta out into a very thin sheet, and use a glass or round cookie cutter to cut out about 50 disks. Put a spoon full of the filling in each, and fold them over, tamping the edges well to be sure they stick.
Boil the pasta in lightly slated water for three minutes, drain it, season it with meat sauce and a dusting of grated pecorino. The wine? A light red, for example Rivera's Aglianico Rosso or Rupicolo di Rivera Castel del Monte.
