• Fresh pasta with ricotta cheese and nettles

Data pubblicazione: 24 Mar 2020 - Categoria: recipes

Now let’s see how our chef will be keeping us company today and which recipe he has prepared for us:

Today, propeller-shaped fresh pasta with ricotta cheese and nettles: a recipe made with straightforward ingredients but which is, at the same time, quite demanding!

First, we have to get some excellent fresh ricotta – even better if it is a mixture of sheep and cow cheese – some nettle shoots (the soft ones that don’t prick you). We need quite a lot of them, which we will then parboil, squeeze out and chop up. If you cannot find nettle shoots, then ordinary spinach will do fine.

For 4:

  • 300 gr ricotta
  • 1 egg
  • a sprinkling of nutmeg for the pasta
  • 300 gr flour
  • 3 eggs, a pinch of salt
  • a trickle of olive oil (a pity if you haven’t ‘Il Cicalino’s’ own oil, which you should never be short of!).

Knead and leave it in the fridge.

In the meantime, knead the ricotta, nettles, egg and nutmeg with a fork, add a pinch of salt.

Roll out the pasta and cut out some round shapes with  a 10 cm diameter, put some filling into the middle and fold over to make a ‘propeller’ putting the circle shapes on top of some flour (better if it is rice flour so that, when cooking, it will not give off any starch).

A piece of advice: if you don’t cook them within an hour or two, it would be better to precook them….a minute would be enough;  let them cool off in the water and then dust them with rice flour and put them into some kind of container. So you will then be able to keep them in the fridge for anything up to 4 days.

Naturally, as they have a slightly bitterish taste, I would recommend butter and sage, or even fresh tomatoes with basil, for their sauce.

Enjoy cooking and…..till our next recipe!
Gabriele Ricci
chef

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Tenuta Il Cicalino

Località Cicalino snc, Massa Marittima (GR)
tel: +39 0566 902031
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