Prep: 45 min · Cook: 5 min · Total: 50 min
Ingredients
- 3/4 cup AP Flour — Per egg. One round makes only a small dough ball - add more rounds the more people there are
- Large Eggs — For the dough, plus one extra for the egg wash
- Ricotta — The base of the filling
- Parmesan
- Cream Cheese — A little, for richness
- Parsley — Chopped
Directions
- Make the dough: mix flour and eggs (about 3/4 cup flour per egg) and knead until smooth.
- If you have 30 minutes, let it rest. If not, roll it.
- Roll with the pasta machine: start at 0 and roll a few times, move to 2 and roll a few more, then 3 - end on 3 or 4 depending on how thin you like it.
- Mix the filling: ricotta, parmesan, a little cream cheese, and parsley.
- Drop small scoops of filling in spaced rows down the bottom sheet.
- Brush egg wash on the edges and between the mounds to seal the layers together.
- Drape the top sheet over and press around each mound, pushing the air out as you go. — Air pockets pop the seams in the pot
- Cut between the rows with a fluted pastry wheel.
- Boil in well-salted water for 3 minutes once it comes back to a boil.
- Dress immediately - our creamy butter sage sauce is the house rule.
Notes
Born at a pasta-making class date night; raised by years of practice and experimenting. How many it makes depends on the size of your crowd - ours is eight, so: a lot.
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