Stuffed Tagliatelle – A Delightful Homemade Pasta Recipe
Discover the art of making stuffed tagliatelle, a rich and savory dish that brings together tender homemade pasta filled with a luscious meat ragù. Perfect for impressing your guests or as a hearty family dinner, this dish combines the rustic flavors of Italy with a satisfying texture that will leave everyone asking for more. Whether you’re celebrating a special occasion or indulging in a weekend feast, this recipe for tagliatelle ripiene will undoubtedly be a crowd-pleaser.
Ingredients for Stuffed Tagliatelle
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 300g |
| Eggs | 3 large |
| Ground beef | 500g |
| Sweet pancetta | 170g |
| Celery | 80g |
| Golden onions | 80g |
| Carrots | 80g |
| Red wine | 100g |
| Tomato paste | 120g |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | As needed |
| Butter | 150g |
| Fresh sage | 10 leaves |
| Parmesan Reggiano (DOP) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | Approx. 670 kcal |
| Protein | 40g |
| Fat | 36g |
| Carbohydrates | 53g |
| Fiber | 3g |
| Sugars | 4g |
| Sodium | 600mg |
| Cholesterol | 150mg |
Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes.
Instructions for Preparing Stuffed Tagliatelle
Step 1: Prepare the Filling
Start by preparing the filling for the stuffed tagliatelle. First, clean and finely chop the celery, carrots, and onions. Set them aside. Next, work with the pancetta: remove the skin and cut it into small cubes, then chop it finely with a knife. In a large saucepan, heat a drizzle of extra virgin olive oil and add the pancetta. Let it sizzle until it’s browned and crisp, releasing its flavors into the oil.
Once the pancetta is crispy, add the finely chopped vegetables to the pan and sauté them for about 5 minutes until softened. This mixture should become fragrant and tender, creating the perfect base for the meat. Add the ground beef to the pan, breaking it apart as it cooks. Stir frequently to ensure the meat cooks evenly and browns nicely. Once the meat is fully browned, deglaze the pan with the red wine. Let the wine simmer and evaporate the alcohol.
Add the tomato paste to the pan, stirring well to integrate the paste with the meat and vegetables. Pour in just a bit of water—enough to thin out the tomato paste slightly—then season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes until it has thickened and the flavors have melded together. Remove the pan from the heat and let the filling cool. Once cooled, refrigerate the mixture for at least an hour to help it firm up and become easier to handle.
Step 2: Make the Pasta Dough
While the filling is chilling, it’s time to prepare the homemade pasta dough. On a clean surface, create a well with the 300g of flour. Crack the eggs into the well, and using a fork, begin whisking the eggs, gradually incorporating the flour from the edges. As the mixture becomes thicker, start kneading with your hands. Knead the dough for 10-15 minutes, until it becomes smooth, elastic, and no longer sticky.
Once the dough is ready, cover it with plastic wrap and let it rest for at least 30 minutes. This resting period will make the dough more pliable and easier to roll out. After resting, divide the dough into smaller portions for easier handling.
Step 3: Roll and Shape the Tagliatelle
Once your dough has rested, lightly flour a rolling surface and roll out each portion into a thin sheet, about 30×15 cm. Be sure to keep the unused dough wrapped in plastic to prevent it from drying out. Using a sharp knife or pasta cutter, divide each sheet of dough into two strips of about 30×7.5 cm.
Step 4: Stuff the Tagliatelle
Take a small spoonful of the cooled meat filling and place it along the center of each strip of pasta. Be sure to leave some space at the edges. Using a pastry brush or your fingers, lightly dampen the edges of the pasta around the filling with a bit of water to help seal the tagliatelle. Gently fold the top half of the dough over the filling to form a pocket, then press the edges together to seal them tightly, ensuring that no air is trapped inside.
Using a pasta wheel, trim the edges to remove any excess dough and create a decorative edge. Continue this process with the remaining pasta sheets and filling. As you complete each stuffed tagliatelle, place them on a tray lined with a clean kitchen towel dusted with semolina to prevent sticking.
Step 5: Cook the Tagliatelle
Bring a large pot of salted water to a boil. While waiting for the water to heat, prepare a skillet by melting the butter over medium heat. Add the fresh sage leaves and a pinch of black pepper to the butter, allowing the sage to infuse the butter with its aromatic flavor. Once the water is boiling, gently add the stuffed tagliatelle to the pot. Cook the pasta for about 4-5 minutes, or until they float to the surface and are tender.
Step 6: Serve the Dish
Once the tagliatelle are cooked, carefully remove them with a slotted spoon and transfer them to the skillet with the butter and sage. Toss the tagliatelle gently in the fragrant butter, adding a splash of pasta cooking water to create a silky sauce. Serve the tagliatelle immediately, garnished with fresh Parmesan Reggiano shavings for a final touch of flavor.
Enjoy this delectable homemade stuffed tagliatelle, a true testament to traditional Italian culinary craftsmanship. The rich meat filling wrapped in delicate, freshly made pasta, coated in aromatic butter, and crowned with Parmesan will transport you to the heart of Italy with every bite.
Tips for Success:
- Ensure that the pasta dough is rolled as thinly as possible for the best texture.
- If you don’t have a pasta machine, use a rolling pin to achieve a thin, even sheet of dough.
- You can refrigerate the assembled stuffed tagliatelle for up to a day before cooking, making this a convenient dish to prepare in advance.
- If you prefer, you can freeze the uncooked stuffed tagliatelle for up to a month. Just ensure they are well spaced on the tray before freezing to prevent them from sticking together.
Variations:
While this stuffed tagliatelle recipe uses a rich meat filling, feel free to experiment with other fillings like ricotta and spinach, wild mushrooms, or a blend of cheeses for a vegetarian option. The process remains the same, ensuring that you can customize the recipe to your taste.
Conclusion
Homemade stuffed tagliatelle is an indulgent and satisfying dish that brings the flavors of Italy into your home kitchen. With its layers of rich, savory filling wrapped in silky, tender pasta, it’s a meal that’s perfect for any special occasion. Try this recipe and impress your guests with your culinary skills or treat yourself to a comforting, gourmet meal.
