Reginella Recipe

Make the dough

On a clean work surface, mound the 00 flour and semolina and make a large well in the center. Crack the 3 whole eggs into the well, add 1 tablespoon olive oil and 1 teaspoon fine sea salt. Using a fork, gently whisk the eggs while gradually drawing in flour from the inner rim of the well until a shaggy dough forms.

When the mixture is no longer liquid, use your hands to bring it together into a ball. If the dough feels crumbly and dry, add up to 2 tablespoons water, 1 tablespoon at a time. If it’s sticky, dust with a little extra flour.

Knead the dough on the work surface for 8–10 minutes until smooth, elastic and slightly tacky. Shape into a ball, wrap tightly in plastic wrap or place in a sealed container, and rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare the greens

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the chopped spinach (or chard) and sauté until wilted and any liquid has evaporated, 3–5 minutes. Season lightly with a pinch of salt. Remove from heat and cool slightly.

Dry and chop the greens

Transfer wilted greens to a fine sieve or clean kitchen towel, press firmly to remove excess moisture. Chop more finely if needed. This step is important so the filling doesn’t become watery.

Mix the filling

In a bowl, combine the ricotta, pressed chopped greens, 1/2 cup grated Pecorino Romano, 1 egg yolk, 1/4 tsp grated nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. The filling should be creamy and cohesive; if too loose, add a tablespoon more cheese or a small pinch of fine breadcrumbs.

Roll the pasta

Divide rested dough into 4 pieces. Keep pieces you’re not using covered. Flatten one piece with your hands and run through a pasta machine on the widest setting a few times, folding once, then progressively work down the settings until you reach a thin sheet about 1.5–2 mm thick (or #6–7 on many machines). If rolling by hand, roll to the same thinness on a lightly floured surface.

Portion filling and form the reginella

Cut sheets into roughly 3.5–4 inch (9–10 cm) squares or rounds. Place a teaspoon (about 10–12 g) of filling in the center of each square. Lightly brush edges with water. Fold into a triangular or half-moon shape, pressing the edges to seal, then fold the two corners toward center to create the small crown-like shape typical of Reginella (a small puff or knot). Alternatively, pinch and fold to form a plump filled purse. Ensure no air is trapped inside; sealed edges prevent leaking while cooking.

Place formed pieces on a lightly floured tray or sheet pan, not touching. Cover with a clean towel while you shape the rest so they don’t dry out.

Cook the reginella

Bring a large pot of water to a rolling boil with 1 tablespoon fine sea salt. Add reginella in batches, stirring gently to prevent sticking. Fresh filled pasta cooks quickly; simmer gently for 3–4 minutes until al dente and floating. Use a slotted spoon or spider to transfer cooked pieces to the sauce.

Make the brown-butter sage sauce

While pasta cooks, melt 4 tablespoons butter with 1 tablespoon olive oil in a large skillet over medium heat. Once butter melts, add the sage leaves and fry briefly until the butter foams and begins to turn a light golden brown and the sage becomes crisp, about 3–4 minutes. Watch carefully to avoid burning. Remove from heat.

When pasta pieces are cooked and drained, transfer them directly into the skillet with the browned butter and sage. Toss gently for 1–2 minutes to coat; add a splash (2–3 tablespoons) of reserved pasta cooking water if needed to create a glossy emulsion.

Season with freshly ground black pepper and a small pinch of salt if needed. Plate and finish with 1/2 cup grated Pecorino Romano sprinkled over the top and a drizzle of extra-virgin olive oil if desired.