Filled Pappardelle with Mushroom, Ricotta & Parmesan

Serves 1
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Directions

  1. 1Sauté finely chopped mushrooms in olive oil with garlic, salt, and pepper until all the moisture cooks out and the flavor concentrates.
  2. 2Let cool, then mix with ricotta and grated Parmesan until smooth and creamy.
  3. 3Knead the pasta dough (4 eggs, 400g flour, pinch of salt) for 8–10 minutes until smooth and elastic.
  4. 4Rest the dough for 30 minutes, then roll it thin.
  5. 5Pipe the filling in lines along the pasta sheet.
  6. 6Cover with another sheet and seal well.
  7. 7Cut wide ribbons to form filled pappardelle.
  8. 8Boil in salted water until they float (about 1–2 minutes).
  9. 9Warm cream gently and add finely grated Parmesan, stirring until smooth and glossy.
  10. 10Plate the fonduta first, add the pasta, then garnish with raw mushroom slices, sautéed mushrooms, and fresh parsley.

Ingredients

  • 4 eggs
  • 400 g flour
  • 1 pinch salt
  • finely chopped mushrooms
  • olive oil
  • garlic
  • salt
  • pepper
  • ricotta
  • grated Parmesan
  • cream
  • finely grated Parmesan
  • raw mushroom slices
  • sautéed mushrooms
  • fresh parsley

Tips

  • This is one of the easiest filled pasta you can make.
  • You're not shaping dozens of pieces, just one long filled ribbon.