Mushroom Scarpinocc Recipe
Ricotta, brown butter, sage.
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Ingredients
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Filling and Sauce
Method
Preparation and Cooking
- 1
Prepare the Mushroom Filling
Remove from heat and allow to cool slightly. In a bowl, combine the cooked mushrooms with ricotta cheese, mixing well until smooth.
- 2
Make the Brown Butter Sage Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook, swirling the pan occasionally, until the butter turns a golden brown and the sage becomes crispy, about 5 minutes. Remove from heat and set aside.
- 3
Prepare the Scarpinocc
Roll out the pasta dough on a floured surface to your desired thickness. Cut into squares (about 3 inches). Place a teaspoon of the mushroom and ricotta filling in the center of each square. Fold the pasta over to form a triangle and press the edges to seal, ensuring no air is trapped inside.
- 4
Cook the Scarpinocc
Bring a large pot of salted water to a boil. Gently drop the scarpinocc into the boiling water and cook for about 4-5 minutes or until they float to the top and are tender. Remove with a slotted spoon.
- 5
Serve
Place the cooked scarpinocc on a serving plate and drizzle with the brown butter sage sauce. Garnish with additional crispy sage leaves if desired.