Greens & Ricotta Filled Pasta
|Dandelion greens||1⁄2 Pound|
|Curly endive||1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Marjoram leaves/2 teaspoons dry marjoram leaves||3 Tablespoon, minced|
|Ground nutmeg||1⁄4 Teaspoon|
|Ricotta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||6 Ounce (1 1/4 Cups)|
|Fresh pasta/70 won ton skins||1⁄2 Cup (8 tbs)|
|Sage butter||3 Tablespoon|
Trim ends from escarole and endive, and tough stems from dandelion greens and spinach.
Discard bruised, yellowed, or tough leaves.
Measure greens; you should have 2 packed cups of each.
Separately rinse greens well; drain.
In a 5- to 6-quart pan over high heat, bring 3/4 inch water to a boil.
Push escarole and endive into water, cover, and cook, stirring occasionally, until stems are very tender to bite, about 12 minutes.
Lift out with a slotted spoon; drain.
Add dandelion greens and spinach to pan; boil, covered, until dandelion stems are very tender to bite, 7 to 9 minutes.
Drain; let cool; squeeze out as much water as possible.
In the same pan, melt butter over medium-high heat.
Add garlic and greens; stir for 5 minutes to dry greens somewhat.
Remove from heat; let cool.
In a food processor or with a knife, very finely mince greens.
Whirl or mix in a bowl until smoothly blended with marjoram, nutmeg, ricotta, 1/2 cup of the parmesan, and egg.
Season to taste with salt.
To shape pansotti, work with 1 strip of pasta (or 6 won ton skins) at a time.
Along strip's center, mound 1-table-spoon lumps of filling at 2-inch intervals, 2 inches in from each end (or put about 2 teaspoons in center of each won ton skin).
Starring at one end of pasta strip, fold dough over first filling mound to form a triangle with sides about 4 inches long.
With fingers, press pasta's cut sides around filling to seal and form 1/2 inch rims (1/2 in. for won ton skins).
With a pastry wheel or knife, cut filled triangle from strip along pressed edges.
Repeat for all pasta and filling.
Place filled pansotti slightly apart on generously floured baking sheets.
Gather any pasta scraps into a ball, reroll, and fill.
If made ahead, cover pansotti airtight and chill up to 1 day.
Or freeze on baking sheets, then package airtight and store in freezer up to 3 months.
To cook pansotti, fill a 5- to 6-quart pan 3/4 full with water and bring to a boil over high heat.
Drop 1/2 of the pansotti (fresh or frozen) into water and boil, uncovered, until dough is barely tender to bite, 10 to 14 minutes for pasta, 3 minutes for won tons.
During cooking, gently push pansotti down into water several times.
Drain well; transfer pansotti with a slotted spoon to a bowl and mix gently with 1/2 of the sage butter.
Arrange on a platter.
Repeat with remaining pansotti and butter.
Garnish with sage sprigs; add remaining parmesan to taste.