The Lean Stuffed Stars with Gorgonzola are a fresh stuffed pasta dish with vegetables, chard, spinach, and ricotta. A tasty sauce with mascarpone gorgonzola and chopped walnuts completes this recipe, also suitable, given the star shape, for holiday lunches.
Other stuffed pasta by clicking the links below
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 857.04 (Kcal)
- Carbohydrates 54.84 (g) of which sugars 2.36 (g)
- Proteins 38.00 (g)
- Fat 55.61 (g) of which saturated 10.48 (g)of which unsaturated 6.55 (g)
- Fibers 3.57 (g)
- Sodium 1,230.14 (mg)
Indicative values for a portion of 227 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 5.3 oz chard
- 7 oz spinach
- 7 oz ricotta
- 1 egg
- 1/2 tsp nutmeg
- 1/2 tsp fine salt
- 1/2 cup Parmigiano Reggiano DOP
- 7 oz gorgonzola and mascarpone
- 5 walnuts
Tools
- Food Scale
- Pastry Board
- Pasta Machine
- Frying Pan
- Cutter
- Piping Bag
- Pot
- Mezzaluna
Steps
Pour the sifted flour onto the pastry board, break the eggs in the center, add the oil and salt. Start mixing with a fork, gathering the flour from the sides. Finish kneading by hand to form a dough. Cover with a cloth and let rest for 30 minutes.
Wash the chard and spinach leaves, drain them and place them separately in a pan with the lid, they will cook in their own water. Collect, squeeze, and chop them with the mezzaluna.
Place ricotta in a bowl, add nutmeg, salt, egg, parmesan, and vegetables. Mix and pour the mixture into a piping bag.
Take the dough and roll out the pasta sheet, passing it through the machine to the second last setting. Place small balls of filling on one sheet with the piping bag, spaced apart, and cover with another sheet. Press the sheet to remove the air and use the cutter to shape the pasta. Reprocess the scraps with the machine until used up.
Bring water to a boil, salt it, and cook the pasta. In a pan, melt the gorgonzola with mascarpone and as soon as the stars are cooked, drain and add them to the sauce. Mix, add the chopped walnuts, and serve.
