Earl Grey Spumoni Recipe
Earl Grey infused cappeletti, grapefruit, tonic
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Ingredients
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Pasta
Filling
Sauce
Method
Pasta Preparation
- 1
Prepare the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Add the Earl Grey tea leaves. 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 the dough in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Make the Filling
In a bowl, combine ricotta cheese, grated Parmesan cheese, lemon zest, and black pepper. Mix well until all ingredients are thoroughly combined.
Pasta Assembly
- 4
Roll out the Dough
After resting, roll out the dough into thin sheets using a pasta machine or a rolling pin.
- 5
Form the Cappelletti
Cut the dough into squares, approximately 2 inches by 2 inches. Place about a teaspoon of the filling in the center of each square. Fold the square diagonally to form a triangle, and press the edges to seal. Then, bring the two corners of the triangle together to form a hat shape.
Cooking and Sauce Preparation
- 6
Cook the Cappelletti
Bring a large pot of salted water to a boil. Carefully add the cappelletti and cook for about 4-5 minutes, or until they float to the surface and are tender. Drain and set aside.
- 7
Prepare the Sauce
In a saucepan, combine the grapefruit juice and honey over medium heat. Stir until honey is dissolved. Allow to simmer for 5 minutes, then remove from heat.
- 8
Combine with Tonic Water
Once the sauce has cooled slightly, mix in the tonic water.
Serving
- 9
Plate the Dish
Place the cooked cappelletti on a serving plate, drizzle with the grapefruit sauce, and garnish with fresh mint leaves. Serve immediately.
