multicolored tagliatelle with fresh sauce
10 recipes
Green ricotta ricotta cheese and raw ham
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
to taste
Fresh sage
4 leafs
Nutmeg
to taste
Prosciutto
80 grams
Grated Parmesan cheese
80 grams
Ricotta cheese
200 grams
Spinach
50 grams
Type 0 wheat flour
150 grams
Remilled durum wheat flour
175 grams
Eggs
3 unit
first courses from Italy
Green ricotta ricotta cheese and raw ham
Green ricotta ricotta cheese and raw ham
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first dish that has its origins in tradition but revised in a more modern style. A homemade homemade pasta with an original and different shape than usual
preparation
step 1
In a bowl pour the ricotta cheese, grated Parmesan cheese, ham and drizzle with nutmeg and a pinch of salt. Mix well until all will be well blended.
step 2
Rest in the fridge for at least 1 hour.
step 3
Sprinkle the boiled spinach and chop it very finely.
step 4
In a second bowl pour the 2 mixed and sifted flour and add one egg and spinach at a time gently incorporating them with a fork.
step 5
Start kneading with your hands. Transfer to a stacker and continue to manipulate for at least 10-15 minutes until the pasta is rather compact and smooth.
step 6
You can also do this in planetary mode at low speeds. If the dough is too tender, add more flour to the right texture. Let it rest for 15-20 minutes.
step 7
With the help of a non-napkins or a roller coaster pull the sheet not too thin. Forming circles with a 9cm diameter biscuit mold or with a glass
step 8
Distribute about 1 teaspoon filling in the center of each circle
step 9
Close it by forming halves and sealing the edges well
step 10
Close the two corners of the mezzeluna until they form the bundles
step 11
Chop the fresh sage leaves very finely.
step 12
In a large pan, bring plenty of salt water to boiling and cook the bundles for about 5-6 minutes.
step 13
Drain with the aid of a schiumarola and season with extra virgin olive oil, crushed sour cherry and grated Parmesan cheese as desired.
