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Preparation: 1 hour 4 servings Ingredients for Fresh Pasta Dough 1/2 kg flour 4 eggs salt Ingredients for Filling 200 g ricotta cheese 100 g Parmigiano-Reggiano cheese 50 g liquid milk cream salt, pepper and nutmeg Ingredients for Sauce and Dish Presentation 3 artichokes 2 porcini mushrooms 1 shallot 2 dl meat or vegetable broth 50 g Parmigiano-Reggiano cheese 50 g butter fresh basil white wine salt and pepper Preparation Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, bring the milk cream with freshly grated Parmigiano-Reggiano cheese, salt, pepper and nutmeg to a boil. Let cool and add the ricotta cheese. Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together. Preparation for the Sauce Clean and thinly cut the artichokes and porcini mushrooms. Sauté the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth. Presentation of the Dish Boil the triangles in salted water, drain and dress with the sauce. Gently stir in Parmigiano-Reggiano cheese and butter, then serve with freshly chopped basil leaves. |
