I have found that the smoked pasta dough recipe from our first book Ideas in Food: Great Recipes and Why They Work is an excellent model for a filled pasta dough. I made a batch of the dough, un-smoked, and rolled it into sheets. I spread the sheets with a mixture of ricotta cheese, sour cream and Parmigiano Reggiano. I topped the sheets with pasta and stamped out these anolini. We ate them in a quick sauce made with brown butter, miripoix, ham, red pepper flakes, broth and cream.
Years Past
February 26, 2009
February 26, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
