Marco Polo Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually mix in the flour until a rough dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a bowl, mix together the ricotta cheese, cooked spinach, grated Parmesan cheese, nutmeg, and black pepper until well combined. Set aside.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin until thin and translucent.

Fill the Pasta

Cut the rolled-out pasta into squares or circles. Place a small spoonful of the filling in the center of each piece. Fold the pasta over to create a pocket and seal the edges tightly with your fingers or a fork.

Cook the Pasta

Bring a large pot of salted water to a boil. Gently add the filled pasta and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

Make the Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the chopped parsley and salt.

Combine and Serve

Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta with the sauce. Serve immediately, garnished with additional Parmesan cheese if desired.