A light, easy to make pasta dish that pairs excellently with pinot gris.
Serves 4
Pasta
2½ cups (625 ml) unbleached all-pur pose flour
4 eggs
Filling
1½ cups (375 ml) ricotta cheese
¼ cup grated fresh Parmigiano-Reggiano or Pecorino Romano cheese, plus a few pieces shaved
2 tablespoons (30 ml) finely chopped fresh mint
¾ tsp (4 ml) freshly grated lemon zest
Ground black pepper to taste
Salt to taste
Garnish
1 cup (250 ml) fresh green peas, shelled
1½ tbsp (20 ml) fresh mint, torn
1 tsp (5 ml) butter
Ground black pepper to taste
Salt to taste
Make pasta
Place the flour in a large mixing bowl. Make a well in the middle and add eggs. Use a fork to lightly beat the eggs, and begin to gradually incorporate the flour starting from the inner rim of the well. Keep adding flour until the dough just comes together. Some flour may be left over. Turn out dough on a lightly floured surface. Knead dough until soft for a few minutes. Form into a ball. Rest pasta dough for 30 minutes at room temperature. If rolling the dough by hand, use a rolling pin and roll it very thin. Alternatively, follow the manufacturer’s instructions and use a pasta machine to roll dough. Cut dough into 4 inch (10 cm) squares. Cook pasta in boiling, salted water for about 1-2 minutes.
Make Filling
In a medium bowl, blend the ricotta with the chopped mint, lemon zest, and grated cheese. Season with salt and pepper.
Make Garnish
In a skillet over medium heat, melt butter. Add peas, and sauté until evenly coated in butter. Season with salt and pepper. Remove from heat and add mint.
Assemble
Lay a square of pasta on a plate. Spread with a heaping tablespoon of filling. Garnish with peas. Repeat with a second layer.
This original article first appeared in the Summer 2017 issue of City Style and Living Magazine.
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