We started this project with farm fresh eggs and two new cookbooks on hand--My Calabria and The Geometry of Pasta.
We rolled the dough through a pasta maker my parents got for their wedding.
Then we used a biscuit cutter to make perfect rounds of dough.
These we filled with a mixture of ricotta cheese and fresh herbs, for half the batch, and pureed pumpkin and ricotta cheese, in the other half. Then we folded them over and pressed their edges together with a little egg white to seal them.
We served the pumpkin-filled batch with a brown butter-sage sauce concocted by my sister.
The second batch (just cheese) got a traditional Bolognese sauce on top.
2 comments:
There might be nothing better than ricotta and pumpkin stuffed pasta. And those eggs are gorgeous.
Hi Andrea! i just found your lovely blog and I've added you to the BostonBloggers.com blog roll!
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