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Ingredients
- 1 lb Ricotta cheese
- 1/2 cup parmiggiano
- 1/4 lb Gorgonzola Dolce Latte (see NOTE)
- 2 eggs
- 1/2 shallot; diced
- 1 leek; thinly sliced
- 1 Tbs butter
- 1 cup cream
- 2 cup chicken stock
- 1/2 lb semolina flour
- 4 eggs
Preparation
Step 1
Filling: Combine cheeses and eggs. Blend well. Season to taste with salt (use lightly), pepper, nutmeg and parsley. Set aside.
Pasta: Mix flour with 4 eggs. Can mix by hand or with a food processor. Roll out pasta to just above the finest setting and cut into 4"x5" squares. To shape the paste, fill a piping bag (or use a spoon) and put 3 oz of cheese filling on one edge of the pasta square. Roll into a tube and place in a buttered baking dish. For every lb of flour, use 4 eggs. Can also buy sheet pasta (which can be frozen). Wrap in plastic to prevent it from drying out.
Sauce: Saute shallots and leek in butter. Cook until translucent. Deglaze with a splash of white wine. Allow the raw wine smell to cook off, then add a cup of stock. Allow to reduce slightly and add cream. Add some cream sauce to the pasta and add the other cup of stock (or combine cream sauce and stock before adding). Cover pasta and bake at 350 degrees for about 30 minutes (untill bubbly and hot).
NOTE: Gorgonzola Dolce Latte is a triple cream cheese. It is often used for desserts. Fontina or goat cheese can also be used in this recipe. Do not wrap cheese in plastic Iff your Ricotta cheese is too wet, throw some bread crumbs into it.
If you are making a cream-based sauce, cook with butter.
If you are using vegetables that don't have cream or butter, use olive oil