Toto Ripiena Recipe
stracciatella, arugula, prosciutto di Parma, truffle oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Dough
Method
Preparing the Filling
- 1
Mix the Ingredients
In a mixing bowl, combine the stracciatella cheese, arugula, and prosciutto di Parma. Drizzle in the truffle oil and gently mix until well combined. Set aside.
Making the Dough
- 2
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Add the olive oil.
- 3
- 4
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Assembling and Cooking
- 5
Roll Out the Dough
After resting, divide the dough into four equal pieces. Roll out each piece thinly using a pasta machine or a rolling pin.
- 6
Fill the Dough
Cut the rolled-out dough into squares or circles, depending on your preferred shape. Place a spoonful of the filling in the center of each piece.
- 7
Seal the Pasta
Fold the dough over the filling to create a pocket (or a half-moon shape for circles). Press the edges firmly to seal, ensuring no air is trapped inside.
- 8
Cook the Toto Ripiena
Bring a large pot of salted water to a boil. Carefully add the filled pasta and cook for about 3-4 minutes, or until they float and are tender.
- 9
Serve
Using a slotted spoon, remove the pasta from the water and drain. Drizzle with additional truffle oil if desired and serve immediately.
