Yield: 1 servings
|500 grams||Plain white flour; (1lb)|
|200 grams||Ricotta; (7oz)|
|Grated zest of 1 large lemon|
|1 large||Pinch of nutmeg|
|3 tablespoons||Freshly grated Parmesan cheese|
|Sea salt and milled black pepper|
|2 tablespoons||Finely chopped flat leaf parsley|
|2 larges||Beetroot; boiled not pickled|
|; and whizzed in a|
|; food processor|
|150 grams||Mascarpone; (5oz)|
|2 tablespoons||Freshly grated Parmesan|
|1 large||Pinch of ground cumin|
|Butter and sage leaves to serve|
PASTA - MAKES 4-6 PEOPLE
LEMON AND RICOTTA FILLING
BEETROOT AND MASCARPONE FILL
To make the pasta: Put all the flour in a pile on a work surface and plunge your fist into the centre to make a hollow. Break the eggs into the hole and add a pinch of salt. Using your fingers or a fork, beat the eggs together thoroughly. Then begin to knead them roughly into the flour. Use your hands or a food processor to knead everything into a dough. Rest the dough for 5 minutes. Divide in half and roll each half out as thinly as possible, preferably using a pasta machine with a wide roller, but otherwise a rolling pin.
Make both the fillings. For both, whisk all the ingredients together and set aside.
Spread each filling over each sheet respectively, and then roll the pasta up like a Swiss Roll making sure there is no air between each turn of the spiral (keep within 3cm of the edges). Wrap tightly in clean muslin cloth, tying each end tightly.
Bring a fish kettle of salted water to boil. Slide the wrapped rolls into water carefully and boil gently boil for about 15 minutes. Remove carefully and drain. Unwrap and lay on a board to slice with a very sharp knife.
Arrange two slices of each roll on plates and spoon over a little hot melted butter, which has been infused with fresh sgae leaves.
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