Marcarini Recipe

Make the dough

On a clean work surface, mound the 00 and semolina flours and make a large well in the center. Sprinkle the 1 tsp salt around the inner edge of the well. Crack the 3 whole eggs and 1 yolk into the well, add 1 tbsp olive oil. With a fork, gently beat the eggs while gradually incorporating a little flour from the inner wall to avoid breaking the well. Continue until a shaggy dough forms.

Bring the shaggy dough together with your hands and knead for 8–10 minutes until smooth, elastic and slightly tacky. If the dough feels too dry, add up to 1 tbsp water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

Prepare filling

While dough rests, place ricotta in a fine-mesh sieve and let drain over a bowl for 15–20 minutes (or press gently with a spoon) to remove excess moisture. Transfer drained ricotta to a bowl, stir in 1/2 cup grated Parmesan, 1 egg yolk, 1/4 tsp nutmeg, 1/2 tsp salt and 1/4 tsp fresh ground pepper until smooth and homogenous. Taste and adjust seasoning. Cover and refrigerate until ready to use.

Roll and cut pasta

Divide rested dough into 4 pieces. Keep pieces covered to prevent drying. Working with one piece at a time, flatten and run through a pasta machine at the widest setting several times, folding once between passes to develop gluten. Gradually decrease thickness settings until you reach a sheet about 1–1.5 mm thick (or thin enough to almost see your hand through). Cut sheets into 3–4 inch squares or rounds depending on the shape you prefer.

Fill and seal

Place 1 teaspoon (rounded) of the ricotta-Parmesan filling near the center of each pasta square. Lightly brush edges with water, fold or place a second sheet on top (for ravioli) or fold to form a half-moon, pressing out air and sealing edges with fingers or a fork. Ensure seams are well sealed to prevent leaking.

Cook pasta

Bring a large pot of water to a rolling boil with 2 tbsp coarse salt. Gently drop 6–8 filled pieces into the boiling water at a time, stirring gently to prevent sticking. Cook fresh filled pasta 2.5–4 minutes depending on thickness; they will float when done. Reserve 1/2 cup pasta cooking water before draining.

Make brown butter

While pasta cooks, melt 8 tbsp unsalted butter in a wide skillet over medium heat. Once foamy, reduce heat slightly and continue cooking, swirling the pan occasionally. Watch carefully: after a few minutes the butter solids will turn golden-brown and release a toasted, nutty aroma. Remove from heat just as solids become amber to avoid burning.

Return skillet to low heat, add the fresh sage leaves and fry them for 20–30 seconds until crisp and fragrant. Add 1 tbsp fresh lemon juice, 1/4 tsp coarse sea salt and 1/8 tsp freshly ground black pepper. Stir in 2 tbsp toasted pine nuts if using. Add reserved 1/2 cup pasta water a little at a time to emulsify the sauce with the butter, keeping the heat low.

Add the drained filled pasta directly to the skillet with the brown butter-sage sauce and gently toss to coat. Cook together for 30–60 seconds so the filling and sauce mingle; if the sauce seems too thick, add a splash more reserved pasta water to reach a silky consistency.

Turn off the heat and stir in 1/4 cup extra grated Parmesan. Taste and adjust seasoning with salt and pepper as needed. Plate the pasta, spoon crispy sage leaves and toasted pine nuts over the top, and finish with an extra grate of Parmesan and a light drizzle of good extra-virgin olive oil if desired.