Blengio "la Morosa" Recipe
Make Blengio "la Morosa" 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
Filling
Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, nutmeg, and salt. Mix until well combined. Set aside.
Sauce Preparation
- 4
Cook the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add cherry tomatoes, salt, and pepper, and cook for 5-7 minutes until the tomatoes begin to soften and release their juices.
- 5
Add Fresh Basil
Stir in the chopped basil and cook for an additional 2 minutes. Remove from heat.
Assembly and Cooking
- 6
Roll Out the Dough
After resting, divide the pasta dough into four equal pieces. Roll each piece out thinly using a pasta machine or rolling pin.
- 7
Fill and Shape
Cut the rolled pasta into squares (about 3x3 inches). Place a teaspoon of the filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal.
- 8
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the filled pasta for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 9
Serve
Toss the cooked pasta with the prepared sauce and serve immediately, garnished with additional basil and Parmesan if desired.
