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🍽️ Panzotti with Ricotta and Nettle Filling

741 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 2 eggs
• 2 egg yolks
• 1 tbsp olive oil
• 0.5 tsp salt
• 150 g young stinging nettle
• 250 g ricotta
• 4 tbsp freshly grated parmesan
• 1 egg yolk
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 egg white (for brushing)
• 50 g butter
• freshly grated parmesan (for sprinkling)

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Press a small well into the center of the flour.
3. 3. Add the eggs, the egg yolk, the oil, and the salt into the well.
4. 4. Stir the ingredients in the well together initially with a fork.
5. 5. Then knead the mixture with your hands into a smooth dough.
6. 6. If the dough seems too dry, add a little lukewarm water.
7. 7. If it is too sticky, add a little more flour.
8. 8. Wrap the dough in plastic wrap.
9. 9. Let it rest in a cool place for at least 30 minutes.
10. 10. Rinse the nettles under cold water.
11. 11. Briefly put them in boiling salted water (this is called blanching).
12. 12. Remove them immediately.
13. 13. Plunge them into cold water to stop the cooking process.
14. 14. Squeeze the nettles very well.
15. 15. Chop them finely.
16. 16. Mix them in a bowl with the well-squeezed ricotta cheese.
17. 17. Add the grated parmesan and the egg yolk.
18. 18. Season the mixture with salt, pepper, and a pinch of nutmeg.
19. 19. Divide the dough into portions.
20. 20. Roll each portion thinly.
21. 21. Obtain rectangular strips about 8 cm wide.
22. 22. Brush the dough strips with beaten egg white.
23. 23. Place small mounds of the filling along one half of the strips using a teaspoon.
24. 24. Keep a distance of about 6 cm between the mounds.
25. 25. Fold the empty half of the dough over.
26. 26. Cut out half-moon shaped panzotti using a cutter.
27. 27. Press the edges firmly together.
28. 28. Ensure that the filling does not leak out.
29. 29. Place the finished pasta on a floured surface.
30. 30. Cover them with a cloth.
31. 31. Repeat the process until all are shaped.
32. 32. Add the panzotti to boiling salted water.
33. 33. Simmer them gently for about 5 minutes.
34. 34. Take them until they are cooked through.
35. 35. Melt the butter in a pan.
36. 36. Add a small splash of pasta cooking water.
37. 37. Remove the cooked panzotti from the water using a slotted spoon.
38. 38. Toss them briefly in the butter.
39. 39. Serve the panzotti immediately.
40. 40. Sprinkle them with fresh parmesan.

Nutrition per serving

• kcal: 741
• Protein: 30 g · Fett/Fat: 35 g · Carbs: 76 g