Italian Recipe: A Tasty Italian Recipe To Make Fresh Pasta

Recipe

First course

Fresh Italian Pasta With Buffalo Ricotta, Tomato And Spinach Oil

An exclusive Italian recipe for a traditional dish: fresh pasta with buffalo ricotta filling, with a fine dining twist given by chef Luigi Taglienti

Ingredients

For the fresh egg pasta

Flour 150 g, “00” variety
Egg yolk 6 each
Eggs 1, whole
Extra-virgin olive oil 2 g, made from Taggiasche olives

For the buffalo ricotta filling

Buffalo ricotta 280 g, sieved
Extra-virgin olive oil 15 g, made from Taggiasche olives

For the tomato sauce

Tomato 300 g, San Marzano variety, peeled and de-seeded
Carrot 300 g, brunoise cut
White celery 30 g, brunoise cut
White onion 20 g, brunoise cut
Garlic 1 clove, pink variety
Laurel 1 leaf, fresh
White pepper Penja variety
Nutmeg

For the spinach oil

Spinach 200 g fresh, well washed and stems removed
Extra-virgin olive oil 80 g, made from Taggiasche olives

Info box

Preparation time 4 h 30 m
Recipe category First course
Recipe yield 4
Recipe cuisine Italian

Preparation

For the fresh egg pasta
Using a cutter tool, create a smooth dough and let it rest at least 4 hours at a 6°C temperature. Then roll out the pasta to the desired thickness and created 10 cm wide rectangular. Blanch them in salted boiling water and let cool.

For the buffalo ricotta filling
Mix together and let rest in a pastry pouch for 1 hour at 6°C

For the tomato sauce
In a medium sized saucepan, slightly oiled, let the aromatic ingredients sauté and then add the tomato pulp. Let cook for at least 3 hours, until it becomes a reduced sauce. Adjust spices for flavor.

For the spinach oil
Boil the spinach in a generous amount of salted water, and let cool. Using an immersion blender, blend the blanched spinach with the oil until obtaining a bright green cream.

Finishing and presentation
After having made the cannelloni, place them in a steam oven at 85°C for 8 minutes. Place the spinach oil on the plate, followed by the tomato sauce and then the cannelloni.