Ricotta-Filled Handkerchief Pasta with Pesto and Marinara
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the Pasta:
  • 3 ½ cups of all-purpose flour or “00” flour (found in specialty markets or on-line)
  • 4-5 large eggs
  • 2 T water (more, if needed)
  • For the Marinara:
  • 2 - 28 ounces cans of peeled whole tomato, preferably San Marzano
  • 1 big onion, slice
  • 1 head of garlic, peeled but whole
  • fresh basil, big handful
  • pepper
  • ⅓ cup olive oil
  • For the Pesto:
  • 1½ cups blanched almonds
  • 4 garlic cloves
  • 1¼ cups extra-virgin olive oil, more if needed
  • 4 cups basil leaves
  • 1 cups freshly grated Parmigiano-Reggiano cheese (6 ounces), plus more for garnish
  • ⅓ cup mascarpone cheese
  • kosher salt
Instructions
  1. For the Pasta:
  2. Make a well in center of flour and put eggs, basil, and 2 T of water. With a fork, whisk together and then begin to move around the rim of the well, scooping a thin layer of flour to the egg mixture and whisk together. Continue this until you have a thick mixture and then fold in the rest of the flour.
  3. Once the flour is roughly mixed with the eggs, begin to knead the dough. Work with the palm of your hands and if the dough feels dry, make a small well again and add water, 1 T at a time, and work through. The dough should be slightly sticky.
  4. Lightly flour the surface and continue to knead the dough 5-10 minutes or until the dough feels “silky and smooth”. It should be very elastic in texture. Cover the dough with plastic wrap than let rest for 30 minutes.
  5. When ready to roll out, cut dough in 4 pieces and cover the other 3 with damp cloth or plastic wrap. Flatten the piece you are working with into a ½ inch burger shape. Using the machine, start with the roller on the largest setting and pass through the machine. Fold in thirds, turn direction, pass through again. Do this 3 more times then pass through 5 more times. Move to the next setting and pass through 3 times. Move to next setting and pass through 2 times. Move to next setting and pass through 2 times. Move to next setting and pass through 2 times. Move to next setting (should be #6 on roller) and pass through 1 time. LIGHTLY FLOUR each side of the sheet and set aside to dry. Repeat process with remaining dough.
  6. When ready to cook, bring 6 quarts of water to a boil and add 3 T of sea salt (salty as the sea!). Add pasta and cook for 2-3 minutes or until al-dente.
  7. For the Marinara:
  8. Put all the ingredients above in a big dutch oven. Cook for about 1 ½ hours or until you press garlic along side pan and it smashes.
  9. Put through food mill to combine.
  10. Keep warm
  11. For the Pesto:
  12. In a food processor, pulse the almonds with the garlic until smooth. Add the basil and pulse until finely chopped. Add the parmigiano and the mascarpone and pulse until smooth. Slowly add the olive oil. Season the pesto with salt and scrape into a large bowl.
  13. To Assemble:
  14. Meanwhile, preheat the oven to 450°. Line 2 rimmed baking sheets with parchment paper. In a very large pot of salted boiling water, cook 2 pasta sheets until al dente, about 3 minutes. Using a slotted spoon, lift out the pasta sheets and let them drain slightly, then turn gently in the pesto to coat. Lay one of the pasta sheets on a prepared baking sheet and dollop ¼ cup of the ricotta near one end. Fold one-third of the pasta sheet over the ricotta, then fold the rest of the sheet over onto itself. Repeat to fill the second pesto-coated sheet, then repeat the entire process with the remaining pasta sheets, pesto and ricotta. Cover the folded handkerchief pasta with foil and bake for 10 minutes, until hot throughout.
  15. Spoon the marinara sauce into shallow bowls. Top with the stuffed pasta handkerchiefs, garnish with parmigiano and serve.
Recipe by Eatentions at https://www.eatentions.com/ricotta-filled-hankerchief-pasta-with-pesto-and-marinara/