Filled Pasta – Ricotta with Gorgonzola and Roasted Walnuts and Browned Butter
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g wheat flour (type 405)
- 50 g semolina (durum wheat)
- 3 egg (s) (size L)
- 80 g Goronzola
- 150 g ricotta
- 50 g walnuts, rouhly chopped
- 50 g walnuts, finely chopped
- 40 g butter
- 50 g parmesan, rated
- 0.5 teaspoon ½ salt
- possibly nutmeg
- Salt water
- some water for brushing
Print Recipe
Pin Recipe Instructions
- Mix the flour and semolina, add 1/2 teaspoon salt. Add two of the eggs and make a smooth batter (it will be relatively firm). Properly good kneading with your hands (a hand mixer should smoke there) is essential. At least 5 minutes, preferably 10 minutes. Let rest in cling film for 2 hours.
- For the filling, melt 10 g of the butter in a saucepan and toast the 50 g of finely chopped, unground walnuts while stirring. The butter likes to brown it, it gives it a fantastic taste. Let cool down.
- Put the ricotta in a bowl, crumble the Gorgonzola and add. Add the roasted walnuts and an egg yolk. Mix everything with a fork, mashing the Gorgonzola so that there is a homogeneous mass and only the walnuts remain chunky.
- No pepper, no salt, just a little nutmeg. You can of course season to taste, but depending on the degree of ripeness of the gorgonzola, this is absolutely not necessary. So better leave it out right away. Depending on the degree of ripeness, you can also take more or less Gorgonzola - this is only intended as a guide.
- Depending on the type of pasta you prefer, roll out the pasta dough and fill or shape it, I`ll give you an example here, also just as a guide. Roll out the dough (approx. 40 - 50 cm diameter, round), cut out small circles (approx. 5 - 6 cm). Put an approx. Cherry-sized amount of the filling in the middle, fold over half of it (moisten the edges with a little water beforehand) and press the edges with a fork - done.
- Brown the remaining butter (30 g) in a saucepan, add the 50 roughly chopped walnuts, roast and keep warm.
- Let the pasta steep in boiling, salted water (at least 2 liters) for 4 - 5 minutes. Of course, the cooking time depends heavily on the thickness of the dough, so it`s better to check now and then whether the dough is through - it should still have a bit of bite!
- Take the pasta out with the ladle, a few drops (!) Of the cooking water won`t do any harm, place on deep plates, pour browned butter and walnuts over them, sprinkle with grated Parmesan and serve.
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