Ricotta Triangoli, Green Olive, Sage & Confit Lemon Recipe

Make and rest dough

On a clean work surface mound the flour and semolina, make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inside of the well until a shaggy dough forms. Knead with hands for 8–10 minutes until smooth and slightly elastic. If dough is sticky, dust with a little more flour. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Roll dough

After resting, divide dough into 4 pieces. Working with one piece at a time and keeping others covered, flatten and run through a pasta machine or roll with a rolling pin until you reach about 1.5–2 mm thickness (pasta sheet 6–7 on many machines). Lightly dust with flour to prevent sticking.

Halve the lemon and remove any seeds. Finely dice the peel and a small amount of the pith; you only need about 2 teaspoons finished. In a small bowl combine the diced lemon, sugar, salt and olive oil. Let sit at room temperature for at least 15 minutes to macerate. (You can make this a day ahead and refrigerate—bring to room temperature before using.)

Pit the green olives and finely chop them (for half cup measure use about 10–12 medium olives). In a medium bowl combine ricotta, grated Parmesan, chopped olives, lemon zest, 2 teaspoons confit lemon, egg yolk, salt, pepper and chopped parsley if using. Stir until smooth and well combined. Taste and adjust salt/pepper; mixture should be flavorful but not overly salty. If too wet, chill 10–15 minutes to firm slightly.

Set up an assembly area: floured surface, pasta sheets, small round cutter (about 2 1/2 inches / 6 cm) or straight-edge to cut squares, and a small bowl of water for sealing.

Cut the pasta sheets into 2 1/2–3 inch squares or use the round cutter. Place about 1 teaspoon of filling in the center of each square. Brush the edges lightly with water, fold one corner over to form a triangle (or fold and press to make a filled triangle), press the edges to seal tightly, removing any air. Repeat until all filling is used. Keep finished triangoli on a lightly floured tray covered with a clean towel. This recipe should make approximately 36–40 small triangoli (serves 4).

Bring a large pot of salted water to a rolling boil. Gently add triangoli in batches (do not overcrowd). Fresh pasta cooks quickly—1.5–3 minutes depending on thickness. They are done when they float and the pasta feels tender. Use a slotted spoon or spider to transfer directly into the sauce pan with butter, reserving a cup of pasta cooking water.

In a wide sauté pan over medium heat melt the butter. Continue cooking, swirling the pan frequently, until the butter foams and then turns a light golden-brown and smells nutty (about 3–4 minutes). Watch closely to avoid burning.

Add the sage leaves to the butter and fry briefly until crisp (about 30–45 seconds). Add the sliced green olives, and stir for another 20–30 seconds to release aroma. Stir in the lemon juice, salt and pepper. If the butter seems too dry, add 1–2 tablespoons of reserved pasta water to loosen.

Add the cooked triangoli to the pan and gently toss to coat in the brown butter sauce. If needed, add additional pasta water by the tablespoon to create a silky emulsion that clings to the pasta. Taste and adjust seasoning.

Divide the triangoli among warmed plates. Spoon any remaining brown butter, sage and olives over the top. Scatter small pieces (or a light grating) of confit lemon across each portion for bright citrus hits (use about 1/2 teaspoon per serving). Drizzle a little extra-virgin olive oil and sprinkle freshly grated Parmesan and microgreens or reserved fried sage leaves. Serve immediately.