A refreshingly light and pretty dish of homemade pasta parcels stuffed with beet and ricotta or spinach and ricotta, paired with a cool crispy white wine.
Ingredients
Pasta Dough
- 2cupsall-purpose flour
- 4pieceegg yolk
Beet and Ricotta Filling
- 1cupricotta cheese
- 1piecebeet
- 1pinchsalt
- 1pinchpepper
Spinach and Ricotta Filling
- 1cupricotta cheese
- 1cupspinach
- 1clovegarlic
- 1pinchsalt
- 1pinchpepper
For Cooking and Serving
- 4cupvegetable stock
- 2tbspbutter
- 4sprigfresh thyme
How to make Fagottini Pasta
Prepare Pasta Dough
Mix all-purpose flour and egg yolks to form a dough.
Allow the dough to sit for 30 minutes before rolling out to make pasta sheets.
Prepare Fillings
For beet and ricotta filling, mix ricotta cheese with cooked and mashed beet, salt, and pepper.
For spinach and ricotta filling, sauté garlic and spinach, then mix with ricotta cheese, salt, and pepper.
Assemble Fagottini
Cut pasta sheets into squares and place a small amount of filling in the center.
Fold the pasta over the filling to form parcels.
Cook and Serve
Simmer the fresh pasta parcels in vegetable stock for no more than 4 minutes.
Drizzle with butter and garnish with fresh thyme before serving.
Tips & Tricks
Use a pasta machine for even and thin pasta sheets.
Pair with a cool crispy white wine for a refreshing experience.
FAQS
How do I make homemade Fagottini pasta from scratch?
To make homemade Fagottini pasta, start by mixing 2 cups of all-purpose flour with 4 egg yolks to form a dough. Allow the dough to rest for 30 minutes before rolling it out into thin sheets. Cut the sheets into squares, fill them with your choice of beet and ricotta or spinach and ricotta filling, and fold them into parcels. Finally, simmer the parcels in vegetable stock for about 4 minutes.
What are some dietary substitutions for Fagottini pasta?
If you're looking for dietary substitutions for Fagottini pasta, you can use gluten-free flour instead of all-purpose flour for a gluten-free version. For a vegan option, substitute the ricotta cheese with a plant-based ricotta or tofu blended with nutritional yeast. Additionally, you can replace the egg yolks with a flaxseed or chia seed mixture to bind the dough.
How should I store leftover Fagottini pasta?
To store leftover Fagottini pasta, place the cooked parcels in an airtight container and refrigerate them for up to 3 days. If you have uncooked parcels, you can freeze them on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. When ready to eat, cook them directly from frozen in simmering vegetable stock.
What wine pairs well with Fagottini pasta?
A crisp white wine pairs beautifully with Fagottini pasta. Consider serving it with a Sauvignon Blanc or a Pinot Grigio, as their refreshing acidity complements the lightness of the pasta and the flavors of the beet and ricotta or spinach and ricotta filling.
Can I use different fillings for Fagottini pasta?
Absolutely! While the traditional fillings for Fagottini pasta include beet and ricotta or spinach and ricotta, you can get creative with other fillings. Try using mushrooms, goat cheese, or even a mix of roasted vegetables for a unique twist. Just ensure that the fillings are well-seasoned and not too watery to prevent soggy pasta.
Loading reviews...
Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia