Fagotelli of Wild Nettle & Ricotta

Michael Tusk's Fagotelli of Wild Nettle & Ricotta

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Ingredients

Egg Pasta Dough:

  3 cups "00" Italian pasta flour           

½ tsp salt       

1 tsp olive oil 

1 lb butter     

1 lb Parmigiano Reggiano

18 egg yolks   

 

Wild Nettle and Ricotta Pasta Filling:

1 ½ tbsp olive oil       

¾ cup wild nettles     

¾ cup ricotta cheese 

Juice of 1 lemon         

Zest of 1 lemon           

Wrapped in fresh fagotelli pasta, the wild nettles’ flavorful leafy greens are extremely well balanced when paired with the creaminess of ricotta cheese. The delicate nature of this savory dish makes it an ideal light, healthy meal to prepare all year long.

Preparation time:  20 - 30 minutes
Cooking time: 3 - 5 minutes
Serves: 4-6

Attachments: Cooking Chef Bowl, K-Beater, Flat Pasta Maker, Food Processor with Knife Blade Disc

Method

Wild Nettle and Ricotta Pasta Filling

  1. Set the temperature to 285° and put the timer on for 2 minutes. Add the olive oil and warm and then add in the wild nettles. Cook quickly until the nettles are tender, approximately 2 minutes.
  2. Turn off the machine and remove the nettles. Ring out any additional moisture from them and place in the Food Processor with the knife blade.
  3. Add the ricotta cheese, lemon juice and lemon zest, seasoning with salt and a touch of fresh nutmeg.
  4. Process on maximum speed #6 for approximately 30 seconds or until the filling is fully blended. Transfer the nettle filling into a pastry bag using a spatula.

Fagotelli:

  1. Combine the flour and salt and mix well.
  2. Combine the egg yolks and olive oil and mix with a fork.
  3. Using the K-Beater, place the flour and salt combination into the bowl. Set the speed to #1 and add in the egg yolks until all are incorporated in the bowl. Continue mixing on speed #1 for 2 minutes until the pasta dough is formed. Remove and wrap in clingfilm until ready to use.
  4. Attach the flat pasta maker to the machine.
  5. Cut 25% of your dough and leave the rest wrapped in clingfilm. Lightly roll the pasta with a rolling pin into a rectangular shape. Set the flat pasta roller to the widest setting, moving up through the numbers on the side of the roller. 
  6. Using the low speed feed the pasta through until the thinnest setting is reached.
  7. Cut the pasta sheets into 16 inches long by 3.5 inches wide sheets. Pipe the nettle filling onto the dough leaving a half inch between each amount of filling. Spray some water onto the dough and pinch down in between the filling to form the traditional fagotelli shape. 
  8. Cut the dough into fagotelli with a ridged pasta cutter and lay out in an even layer on a bed of semolina. This pasta can remain in the refrigerator or frozen at this point.

To Serve:

  1. Fill the bowl with cold water and bring to a boil at 285°. Season the water with salt and cook for 3 minutes if fresh. Remove from the water by draining into a colander.
  2. Dress with brown butter and garnish with Parmigiano Reggiano.

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