Scarafiuni are a simple ricotta-based stuffed pasta from Puglia, and work quite well with a hearty Apulian meat sauce.
Prep Time: 60 minutes
Cook Time: 5 minutes
Ingredients:
- 4 1/5 cups (500 g) flour
- 5 eggs
- 1 1/8 pounds (500 g) fresh ricotta
- 1/4 pound (100 g) grated pecorino, plus more at table
- Salt
Preparation:
Make a dough using two of the eggs, the flour and a pinch of salt. Knead it quite thoroughly, for about 15 minutes, to make it firm and elastic. Roll the pasta out dime thin and use a glass, or an equivalent diameter round cookie cutter to make disks.
Prepare the filling by lightly beating the remaining eggs, then combining them with the grated pecorino and the ricotta. Mix well, and put a dab of filling on each disk with a spoon. When you have used up the filling fold the disks over, pressing firmly on the edges of each with your fingers to seal them. Boil the scarafiuni in lightly salted water, season them with the sauce, and serve.
The wine? I'd go with a Rosso di Brindisi, or perhaps a Salice Salentino Rosso.
Prepare the filling by lightly beating the remaining eggs, then combining them with the grated pecorino and the ricotta. Mix well, and put a dab of filling on each disk with a spoon. When you have used up the filling fold the disks over, pressing firmly on the edges of each with your fingers to seal them. Boil the scarafiuni in lightly salted water, season them with the sauce, and serve.
The wine? I'd go with a Rosso di Brindisi, or perhaps a Salice Salentino Rosso.
