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Stuffed Pastas

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Pasta dough recipe

Make sure you've let your pasta dough rest for at least an hour, or up to 3 days wrapped in the fridge. There's something incredibly satisfying about making pasta from scratch and something even more satisfying about going the extra step and making stuffed pasta from scratch. While this might be a tad time consuming it is the perfect way to spend a chilly night with friends, family, or a special someone. Conversation comes easy while you roll and fill the pasta and the reward of a delicious dinner makes the process well worth the time. 

Product Description


3 cups whole milk ricotta
1/3 lb pecorino, grated
3 eggs
2 tbsp chopped thyme
Kosher salt and freshly ground black pepper

About 2 tbsp grapeseed oil
3 cups assorted mushrooms, cleaned and sliced
2 cloves garlic, minced
16 leaves sage
1 stick butter
Kosher salt and freshly ground black pepper
Juice of half a lemon

1. Roll out pasta dough into sheets. Bring a large pot of salted water to a boil.
2. In a large bowl, combine ricotta, pecorino, eggs, thyme, and a big pinch of salt and pepper.
3. Ravioli: Using a tablespoon measure, place small scoops of ricotta filling on the pasta sheets, about 4 inches apart. Sandwich the ricotta scoops with a second sheet of pasta and press lightly to begin shaping the ravioli. Stamp each ravioli with a ravioli stamp or glass jar. Pinch the edges shut with a pronged fork. Set on a sheet tray coated with a sprinkling of cornmeal. Place in the refrigerator for later use.
Agnolotti: Lay out your pasta dough and spoon or pipe 1/2 tsp dots of the filling about 1/2 inch from the edge, leaving a space the size of the filling between the dots. Fold over the pasta 270 degress so that the filling is rolled onto a clean portion of the dough. Next, pinch the spaces between each mound of filling. Cut the remaining clean sheet off the filled pasta. Cut between each mound of filling. We like this video and this article for a visual aid.
3. Place a heavy-bottomed saute pan over medium-high heat and add a thin layer of oil. When hot, add mushrooms and sear until golden brown. Add garlic and sage and saute for about 10 seconds. Reduce heat and add butter and cook until browned, about 10 minutes. Remove from heat and set aside.
4. Cook the ravioli in boiling water until they begin to float. Remove with a slotted spoon and transfer to the warm butter and mushroom sauce. Add a squeeze of lemon; taste and adjust seasonings as necessary. Serve Immediately.

Additional Information

Additional Information

SKU Stuffed-Pasta


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