Monteverde Restaurant & Pastificio Recipe

Make the dough

On a clean work surface mound the flour and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner rim until combined. When mixture becomes shaggy, use your hands to knead for about 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry add water by teaspoon; if too sticky add a little flour.

Shape and rest: Form the dough into a ball, wrap tightly in plastic wrap (or place in a bowl covered) and let rest at room temperature for 30 minutes to relax the gluten.

Roll and cut: After resting, divide dough into 4 pieces. Keep unused pieces covered. Roll each piece with a pasta machine to thin sheets (or use a rolling pin) to about 1–2 mm thickness. Lightly flour sheets and fold loosely, then cut into 1/4–3/8 inch (6–10 mm) wide tagliatelle. Unfold strips and hang or lay flat on a floured tray while you finish remaining dough.

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add minced shallot and cook 1–2 minutes until translucent. Add chopped mushrooms and cook, stirring occasionally, until their moisture evaporates and they begin to brown, 6–8 minutes. Add minced garlic and thyme and cook 30–45 seconds until fragrant. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and let cool slightly.

Combine filling

In a bowl, combine whole-milk ricotta, 3/4 cup grated parmigiano, the cooled mushroom mixture, and 2 tablespoons chopped parsley. Taste and adjust seasoning — the filling should be well-seasoned but not salty. If the ricotta is very wet, drain in a fine sieve for 15 minutes before mixing or add 1–2 tablespoons of breadcrumbs to bind.

Cook the tagliatelle

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 liters of water). Add the fresh tagliatelle and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1 cup of pasta cooking water before draining.

Toss with filling (if using as filled pasta alternative)

If you prefer stuffed pasta (ravioli style) rather than loose tagliatelle, use the dough sheets: place small mounds (about 1 teaspoon) of filling spaced on a pasta sheet, brush edges with water, cover with a second sheet, press out air, and cut into ravioli. Cook ravioli 3–4 minutes until they float. For this recipe as served at Monteverde, the tagliatelle is tossed with the ricotta-mushroom mixture rather than fully enclosed. To do that: in a large sauté pan warm 2 tablespoons of the brown butter sauce (see next section) and add the drained pasta and 1/2–3/4 cup ricotta-mushroom filling. Toss gently, adding reserved pasta water a few tablespoons at a time until a creamy coating forms.

Make brown butter

In a medium skillet over medium heat, melt 6 tablespoons unsalted butter. Swirl the pan frequently as the butter foams, then begins to turn golden and develop a nutty aroma and brown solids — about 4–6 minutes. Watch carefully to avoid burning.

Add the sage leaves to the browned butter and crisp them for 30–45 seconds until fragrant and slightly crisp. Remove the pan from heat and stir in lemon zest, 1 teaspoon lemon juice, pinch of nutmeg, 1/4 teaspoon coarse salt and 1/4 teaspoon black pepper. Keep warm.

Combine and finish

If you cooked loose tagliatelle: return the drained pasta to the large sauté pan over low heat, add 2–3 tablespoons of the brown butter sage sauce and 1/2 cup ricotta-mushroom mixture. Toss gently to coat, adding reserved pasta water 1–2 tablespoons at a time until the sauce clings to the noodles and reaches a silky consistency (about 1/4–1/2 cup water). Taste and adjust seasoning with salt and pepper.

Plate: Divide pasta among 4 warm plates. Spoon remaining brown butter and whole crisped sage leaves over each portion. Sprinkle with 1/2 cup shaved parmigiano-reggiano and 2 tablespoons chopped parsley. Scatter toasted pine nuts or walnuts if using and finish with a light pinch of coarse sea salt.

Serve immediately while hot.