Stuffed Tagliatelle with Meat and Ricotta
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 400g |
| Eggs | 280g |
| Veal (ground) | 330g |
| Ricotta (cow’s milk) | 250g |
| Carrots | 60g |
| Onion | 40g |
| Celery | 1 stalk |
| White Wine | 50g |
| Salt | to taste |
| Black Pepper | to taste |
| Beef Broth | 300g |
| Parmigiano Reggiano DOP | 50g |
| Eggs (for egg wash) | 2 |
| Rosemary | 1 sprig |
| Extra Virgin Olive Oil | to taste |
| Thyme | 3 sprigs |
| Oregano | 3 sprigs |
| Chives | 3 sprigs |
| Sage | 5 leaves |
| Parmigiano Reggiano DOP (for finishing) | to taste |
| Butter | 40g |
Instructions:
-
Prepare the Egg Pasta:
Begin by preparing the egg pasta dough. On a flat surface, make a well with the 00 flour. Crack the eggs into the center, add a pinch of salt, and gently mix with your hands, starting from the edges of the well and working inward, gradually incorporating the flour into the eggs. Knead the dough until smooth and elastic, about 10-15 minutes. Wrap the dough in plastic wrap and let it rest for about 1 hour in a cool, dry place. -
Prepare the Filling:
While the dough rests, prepare the filling. Finely chop the celery, onion, and carrots, then sauté them in a little extra virgin olive oil over medium heat until softened and golden. Add the ground veal and cook for 5 minutes, stirring occasionally. Once browned, deglaze with white wine, allowing it to reduce. Add a finely chopped sprig of rosemary, then season with salt and pepper. Let the meat mixture simmer over medium heat for about 40 minutes until fully cooked and tender. Once done, remove from heat and let it cool.
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Blend the Filling:
After the meat has cooled, transfer it to a food processor. Add the ricotta and blend until smooth and well combined. This will create a creamy, flavorful filling for your pasta. -
Make the Pasta Dough:
For the fresh pasta dough, sift the flour onto a clean surface and form a well in the center. Add the eggs into the well and, using a fork, gently whisk the eggs while slowly incorporating the surrounding flour. Once the dough starts coming together, use your hands to knead it for at least 10 minutes until it becomes soft and smooth. Form the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes. -
Roll Out the Pasta:
Once the dough has rested, divide it into smaller portions and roll it out using a rolling pin or pasta machine. Roll the dough into two thin sheets, as thin as possible without tearing. -
Stuff the Tagliatelle:
Brush the pasta sheets lightly with the beaten eggs. Using a piping bag, pipe the filling onto one sheet of pasta in 30 cm long strips, spaced about 1 cm apart. Leave a 1 cm border at the top and bottom edges of the sheet. Place the second sheet of pasta over the filled sheet, gently pressing down to seal, ensuring there are no air pockets inside. Press around the filling to create tight seals. -
Cut the Tagliatelle:
Use a serrated pasta cutter or knife to cut the pasta into tagliatelle strips. Arrange the strips on a lightly floured tray to prevent them from sticking together. -
Cook the Tagliatelle:
Bring a large pot of salted water to a boil. Carefully drop the tagliatelle into the water and cook for about 4-5 minutes or until they float to the surface. Be sure not to overcrowd the pan. -
Finish and Serve:
In a non-stick pan, melt the butter over low heat. Once the butter is melted, gently toss the cooked tagliatelle in the pan, allowing the butter to coat each piece. Be careful not to break the delicate pasta. Sprinkle with freshly grated Parmigiano Reggiano and any fresh herbs you prefer, such as chives, thyme, or oregano. Serve immediately while hot.
This Stuffed Tagliatelle with Meat and Ricotta is a delicious and hearty first course, perfect for a special family dinner or an elegant meal with friends. The homemade pasta combined with the savory veal and creamy ricotta filling creates a dish full of flavor and texture. A drizzle of melted butter and a sprinkle of Parmigiano Reggiano bring it all together for an unforgettable culinary experience. Enjoy!
