Fazzoletti Recipe
handkerchief pasta stuffed with three-meat ragu + ricotta + mozzarella + parmigiano cream + baked
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Ingredients
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Pasta Dough
Three-Meat Ragu
Filling
Cream Sauce
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, mix the eggs with the flour, gradually incorporating the flour until a rough dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Three-Meat Ragu
- 2
Prepare the Ragu
In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened. Add the ground beef, pork, and veal. Cook until browned, breaking up the meat with a spoon. Pour in the red wine and let it simmer until reduced by half. Add the crushed tomatoes, oregano, salt, and pepper. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Filling
- 3
Make the Filling
In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmigiano-Reggiano, salt, and black pepper. Mix well until fully combined.
Assembly
- 4
Assemble the Fazzoletti
Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut the sheets into squares about 4x4 inches. Place a tablespoon of the meat ragu and a tablespoon of the filling in the center of each square. Fold the pasta over to create a triangle, pressing the edges to seal. Make sure to remove any air pockets.
Cream Sauce
- 5
Prepare the Cream Sauce
In a saucepan over low heat, combine the heavy cream, grated Parmigiano-Reggiano, salt, and black pepper. Stir constantly until the cheese has melted and the sauce is smooth. Keep warm.
Baking
- 6
Bake the Fazzoletti
Preheat the oven to 375°F (190°C). In a baking dish, spread some cream sauce on the bottom. Arrange the stuffed fazzoletti in a single layer and cover with the remaining cream sauce. Bake for 25-30 minutes until bubbly and golden on top.