Stuffed Tagliatelle: The triumph of fresh stuffed pasta!
They are a first course that never disappoints. A perfect combination of the goodness of homemade fresh pasta and the richness of a tasty and customizable filling. A delicious idea that wins over children and adults alike, perfect for a family lunch or a dinner with friends.
A timeless classic
Stuffed tagliatelle have their roots in Italian culinary tradition, with various regional variations that highlight their uniqueness. Among the most well-known are stuffed tagliatelle with ricotta and spinach, which are the ones found in this recipe, a timeless classic that everyone loves. But creativity in the kitchen has no limits, and stuffed tagliatelle can be filled with various ingredients, such as mushrooms, pumpkin, cheeses, minced meat, and even fish.
A versatile and customizable dish
The beauty of stuffed tagliatelle lies in their versatility. They can be prepared in advance and cooked at the last moment, for a hot and steaming meal. They can be seasoned with simple melted butter and sage, or with a rich and flavorful ragù. And for an extra touch of deliciousness, they can be sprinkled with grated Parmesan or Grana Padano. They are a dish that brings joy and conviviality to the table. A delightful idea to surprise your guests and indulge in a moment of pure culinary pleasure.
Not only tasty, but also beautiful!
Stuffed tagliatelle are not only tasty, but also beautiful to look at. The shape of the pasta, which wraps around the filling like an embrace, creates a visual harmony that whets the appetite.
A perfect idea for any occasion. They are suitable for any occasion. They are perfect for a family lunch, a dinner with friends, or a special occasion. They are an original and delightful idea that will surely surprise your guests.
So, what are you waiting for? Get into the kitchen and prepare your stuffed tagliatelle!
Below are other fresh pasta recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6 people
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup semolina flour
- 3 eggs
- 2 egg yolks
- pinches salt
- 1 lb ricotta cheese
- 1 1/4 cups grated Grana Padano cheese
- 3 1/2 oz spinach, cooked, boiled
- 1 egg
- to taste salt
- to taste pepper
- 3 1/2 oz butter
- 2 sprigs sage
- to taste salt
- to taste pepper
- to taste grated Grana Padano cheese
Tools
- Pasta Roller Imperia IPASTA Classic Pasta Machine 100% Made in Italy. Stainless steel pasta machine. Manual roller with crank. Creates a sheet for Lasagna, Tagliolini, Fettuccine (Last Series)
- Piping Bag Cuki Pastry Bag, Pack of 10 Bags + 3 Nozzles
- Pastry Wheel Westmark Pastry Wheel, Ø 1.4 in, Length: 6.9 in, Stainless Steel/Plastic, Gentle, Black/Silver, 17.6 x 3.6 x 2 cm, 28322270
Steps
Let’s prepare the pasta. In a stand mixer, place the all-purpose flour, semolina, eggs, and a pinch of salt. Start mixing with the flat beater, then switch to the dough hook to obtain a smooth and homogeneous dough. Form a ball and wrap it in plastic wrap, transfer to the refrigerator for about 30 minutes.
Let’s prepare the tagliatelle filling. Wash and blanch the spinach for about 8 minutes, once ready, drain them, squeeze well with your hands and chop finely with a mezzaluna. In a large bowl, place the ricotta, spinach, mix, add the cheese, egg, salt, and pepper. Mix everything well and refrigerate.
Let’s prepare the stuffed tagliatelle. Roll out the pasta to a thickness of a few millimeters, we should obtain strips about 8 inches long and 2 1/2 inches wide. Put the ricotta filling in a piping bag, cut the tip and make a strip of filling in the center of the pasta strip. Moisten the edges and seal to form a kind of elongated ravioli. Press well with your fingers to seal the edges and trim the excess pasta with a fluted pastry wheel. Roll the ravioli over themselves and once ready, dip them one by one into boiling salted water, cook them for a few minutes, then transfer to a clean cloth to dry.
Cooking. Arrange the pasta rounds in a pan, where you have melted some butter at the base. Add the sage, salt, and pepper, let cook for a few minutes complete with a sprinkle of grated Parmesan. Place the tagliatella on a plate, decorate with some sage leaves and a spoon of melted butter, serve
Tips for perfect stuffed tagliatelle
Do not overwork the pasta to avoid it becoming hard.
Let the pasta rest in the refrigerator for at least 30 minutes before rolling it out.
Seal the edges of the tagliatelle well to prevent the filling from leaking out during cooking.
FAQ (Questions and Answers)
How do you cook stuffed tagliatelle?
Cook the tagliatelle in abundant boiling salted water
