Emilia-romagna Recipe
Make Emilia-romagna Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg yolk, grated nutmeg, salt, and black pepper. Mix until well blended and set aside.
Assembly
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece as thinly as possible using a pasta machine or rolling pin.
- 5
Shape the Pasta
Cut out circles or squares from the rolled-out dough. Place a small spoonful of filling onto the center of each piece. Fold the dough over the filling and seal the edges tightly, ensuring there are no air pockets.
Sauce
- 6
Make the Sage Butter Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2-3 minutes until fragrant and slightly crispy. Add salt and black pepper to taste.
- 7
