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