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Fagottini di Spinaci e Ricotta
Delicate pasta parcels filled with a creamy mixture of spinach and ricotta cheese, often served with a light butter and sage sauce. A comforting and elegant dish representative of San Marino's culinary heritage.
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- 300 g All-purpose flour(plus more for dusting)
- 3 large Eggs
- 500 g Fresh spinach
- 250 g Ricotta cheese(drained)
- 50 g Parmigiano-Reggiano(grated)
- 0.5 tsp Nutmeg(freshly grated)
- 50 g Butter
- 10 leaves Fresh sage leaves
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Make the pasta dough: Mound flour on a clean surface, make a well in the center, and crack in the eggs. Whisk eggs with a fork, gradually incorporating flour until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
- 2
Prepare the filling: Blanch spinach in boiling salted water for 1-2 minutes, then shock in ice water. Squeeze out all excess water and chop finely. In a bowl, combine chopped spinach, ricotta, grated Parmigiano-Reggiano, nutmeg, salt, and pepper. Mix well.
- 3
Roll out the pasta dough thinly using a pasta machine or rolling pin.
- 4
Assemble the fagottini: Place small spoonfuls of filling (about 1 tsp) onto the pasta sheet, spaced about 1.5 inches apart. Brush around the filling with a little water. Fold the pasta sheet over the filling, pressing gently to seal and remove air pockets. Cut into individual parcels using a knife or pastry wheel.
- 5
Cook the fagottini: Bring a large pot of salted water to a boil. Gently add the fagottini and cook for 3-5 minutes, or until they float to the surface and are tender.
- 6
Prepare the sauce: While the fagottini cook, melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant and slightly crisp. Drain the fagottini, reserving some pasta water. Add the fagottini to the skillet with the butter and sage. Toss gently to coat. Add a splash of pasta water if needed to create a light sauce.
- 7
Serve immediately, garnished with extra grated Parmigiano-Reggiano and a grind of black pepper.
ð¡ ããã®ã³ã
- âEnsure the ricotta is well-drained to prevent a watery filling.
- âDon't overfill the pasta parcels, as they will be harder to seal.
- âWork with the pasta dough in batches to prevent it from drying out.
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- Add a pinch of lemon zest to the filling for brightness.
- Serve with a simple tomato sauce instead of butter and sage.
- Incorporate a small amount of finely chopped prosciutto into the filling.