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🍝 Homemade stuffed pasta with sage butter

458 kcal · 30 min · 4 servings

Homemade stuffed pasta with sage butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the flour and salt on a clean work surface.
  2. 2. Make a well in the center of the flour mixture.
  3. 3. Add four eggs, the oil, and about three tablespoons of cold water into the well.
  4. 4. Knead everything into a smooth dough.
  5. 5. Shape the dough into a ball.
  6. 6. Wrap the dough ball in a damp kitchen towel.
  7. 7. Let the dough rest for 30 minutes.
  8. 8. Wash the spinach and remove the tough stems.
  9. 9. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
  10. 10. Shock the spinach immediately with cold water.
  11. 11. Let the spinach drain.
  12. 12. Squeeze the spinach well to remove excess moisture.
  13. 13. Finely chop the spinach.
  14. 14. Separate the remaining egg into yolk and white.
  15. 15. Grate 25 grams of Parmesan cheese.
  16. 16. Press the ricotta through a sieve.
  17. 17. Mix the ricotta with the spinach, the grated cheese, and the egg yolk.
  18. 18. Season the filling with salt, pepper, and freshly grated nutmeg.
  19. 19. Dust the work surface with a little flour.
  20. 20. Divide the dough into portions and roll each one out thinly.
  21. 21. Cut out circles with a diameter of about six centimeters.
  22. 22. Place about one teaspoon of filling in the center of each circle.
  23. 23. Brush the edges of the dough circles with the egg white.
  24. 24. Press the edges firmly together to enclose the filling.
  25. 25. Fold the edge up and press the tips firmly together.
  26. 26. Bring salted water to a boil.
  27. 27. Cook the stuffed pasta for about six minutes in the boiling water.
  28. 28. Wash the sage leaves.
  29. 29. Pluck the leaves from the stems.
  30. 30. Melt the butter in a pan until it foams.
  31. 31. Sauté the sage leaves briefly in the butter.
  32. 32. Drain the pasta.
  33. 33. Reserve some of the cooking water.
  34. 34. Toss the pasta with the reserved cooking water and the sage butter.
  35. 35. Divide the pasta among plates.
  36. 36. Grate the remaining Parmesan over the pasta.
  37. 37. Season with a little pepper to taste.

Nutrition per serving