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.
