Pasta Rounds With Spinach-Ricotta Mousse
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Ricotta450 g
Mascarpone2 lb bunch
Spinach (washed, dried, and trimmed)1 cup
Pine Nut1 tsp
Kosher Salt1
Semolina1 cup
Freshly Grated Parmesan3 cups
Flour2 tbsps
Extra-Virgin Olive Oil1 tbsp
Water (if needed)1
Salt1 tbsp
Tomato Paste1 cup
Chicken Stock (heated)Directions:
1
In a food processor fitted with the steel blade, puree the ricotta, mascarpone, and half the spinach
2
Transfer to a medium mixing bowl and reserve
3
In a small skillet or saucepan, melt the butter
4
Saute the remaining spinach just until wilted, 2 to 3 minutes
5
Coarsely chop and let cool
6
In a small skillet, toast the pine nuts over medium heat, stirring constantly, about 2 minutes
7
Cool and fold into the cheese mixture with the cooled spinach, mozzarella, goat cheese, egg, salt, and pepper
8
Adjust the seasoning, to taste, and set the mousse aside
9
Cut the pasta dough into 4 pieces
10
On a surface dusted lightly with flour, with a pasta machine or by hand, roll out the first piece to a rectangle 20 inches long and 4 inches wide, keeping the remaining dough covered until needed
11
Trim the rectangle as needed to even the sides
12
Spread 1/4 of the mousse over the lower part of the length of the dough
13
Roll the dough over the filling, enclosing it completely, forming a 20-inch by 1-inch pasta roll
14
Cut the roll into approximately 1-inch pieces, yielding 20 slices
15
Repeat with the remaining dough and mousse
16
Preheat the oven to 375 degrees F
17
Melt the 2 tablespoons of butter and brush 8 (4-inch) tart pans with the butter
18
Arrange 10 of the pasta slices in a circle, cut-side up, in each pan (it will be a tight squeeze, but it can be done) and sprinkle each circle with grated Parmesan
19
Set the pans on a baking tray for easier handling and bake for 15 minutes
20
Invert each of the pasta rounds out of the tart pans onto the tray and continue to bake until both sides are golden brown
21
This should take another 15 to 20 minutes
22
The pasta will be crisp
23
To serve, heat the Tomato Garlic Basil Sauce, and spoon a little in the center of each of 10 warmed plates
24
Set 1 of the rounds on the sauce and serve immediately
25
Pass the remaining sauce in a small bowl
26
In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of water
27
Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it
28
If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball
29
Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed
30
Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour
31
Cut the dough into 4 equal pieces
32
Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness
33
If using a pasta machine, set the rollers at the widest opening
34
Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers
35
If necessary, dust the pasta very lightly with flour
36
Run the pasta through the machine
37
Fold in thirds, crosswise, and run through the machine again
38
Repeat this procedure at least twice more, or until the dough is smooth and somewhat elastic
39
Set the machine to the next smaller opening and run the dough through the rollers
40
Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary
41
(The strip of dough will be long
42
If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered)
43
Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking
44
A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour
45
As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour
46
Dry for at least 15 to 20 minutes
47
Repeat with the remaining pieces of dough
48
Prepare the herb tea: In a very small saucepan, bring 1/2 cup water to a boil
49
Add the herbs and bring back to a boil
50
Lower the heat and reduce to 1/4 cup
51
Remove the pan from the heat, cover, and let steep for 15 minutes
52
Cool
53
In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and herb tea
54
Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it
55
If it's too dry, add 1 tablespoon of water and process until it forms a moist ball
56
Turn out on a lightly floured smooth work surface and knead by hand, forming a smooth ball
57
Loosely wrap the dough in plastic wrap and let rest at room temperature for 30 minutes
58
Cut the dough into 4 equal pieces
59
Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness
60
If using a pasta machine, set the rollers at the widest opening
61
Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers
62
If necessary, dust the pasta very lightly with flour
63
Run the pasta through the machine
64
Fold in thirds, crosswise, and run through the machine again
65
Repeat this procedure at least twice, or until the dough is smooth and somewhat elastic
66
Set the machine to the next smaller opening and run the dough through the rollers
67
Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary
68
(The strip of dough will be long
69
If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered)
70
Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking
71
A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour
72
As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour
73
Dry for at least 15 to 20 minutes
74
Repeat with the remaining pieces of dough
75
In a medium saucepan, heat olive oil
76
Over medium-high heat, saute the onion just until wilted, 4 to 5 minutes
77
Add the garlic and cook 1 minute longer
78
Add the tomato paste, and then the tomatoes, cook 2 or 3 minutes, and pour in the chicken stock
79
Reduce until the sauce thickens, 15 to 20 minutes
80
Strain into a clean saucepan
81
Cut the basil leaves into a chiffonade* and stir into the sauce
82
Whisk in the butter, piece by piece, and season, to taste, with salt and pepper
83
Keep warm