Black Truffle and Ricotta Dumplings


For the dumplings:

* 3 ounces all-purpose flour, plus extra
* 1 whole egg
* salt and freshly ground black pepper
* 6 ounces ricotta cheese, drained
* 2 ounces grated Parmigiano Reggiano
* 1 pinch grated nutmeg
* 1 tablespoon chopped black truffle

For the sauce:

* 3 tablespoons unsalted butter
* 1 tablespoon grated Parmigiano Reggiano
* 1/4 cup chicken stock

Prepare the dough: Place the ricotta and black truffle in a bowl, and make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, slowly add the flour and nutmeg into the eggs, mixing well to incorporate all the ingredients. Transfer to a floured work surface and knead for 10 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic and let rest for 30 minutes. Using a pasta machine, roll out the dough into 2 thin sheets. Cut into 1-inch by 8-inch long strips using a pastry wheel. Toss with flour, and arrange on a flour-dusted tray in a single layer. Set aside until needed, tossing once ina while to prevent sticking.

Make the sauce: Combine all the ingredients for the sauce except the basil in a 2-quart pot. Cook over medium heat for 25 minutes, stirring occasionally to prevent burning. Fold in the basil at the end. Adjust seasoning with salt and freshly ground black pepper. Cook the pasta: Bring 4 quarts of water to a boil. Salt the water, and add the pasta, and cook until al dente, about 2 minutes. Drain, and toss the pasta with the sauce and serve hot, dusted with Parmigiano. Serves 4.

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