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Fagottini Stuffed with Steamed Carrots and String Beans


Fagottini are square pasta-filled packets that are similar to ravioli, but easier to make. In this case they're filled with steamed greens and ricotta. To serve 4 you'll need:

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes


  • 1/2 cup green beans, steamed
  • 1 carrot, thinly sliced, steamed
  • 1 cup ricotta cheese
  • A spring onion, finely sliced and gently sautéed in 2 tablespoons of olive oil until soft and well wilted
  • 1/2 teaspoon freshly minced thyme
  • An egg, lightly beaten
  • Salt and pepper to taste
  • A pinch of freshly ground nutmeg (optional)
  • 1 pound (500 g) fresh pasta, in 4-inch (10 cm) squares


Blend the steamed vegetables and combine them with the ricotta, spring onion, minced thyme, and egg. Check seasoning, and add just a little ground nutmeg, if you want. Lay half the pasta squares on your work surface. Divvy the ricotta mixture evenly over them, moisten their edges with a little water, and cover them with the remaining squares, tamping the edges down with a fork so they stick.

Bring a pot of lightly salted water to a boil and cook the fagottini for 3 minutes, or until the pasta reaches the al dente stage. Remove them to a serving dish with a slotted spoon (if you drain the pot they will break), and season them with freshly melted unsalted butter and a little freshly grated Parmigiano before serving them.

Yield: 4 servings fagottini stuffed with vegetables.

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