Pasta Filled With Greens & Ricotta
|Curly endive||8 Ounce|
|Dandelion greens||8 Ounce|
|Garlic cloves||1 Large, minced or pressed|
|Minced marjoram/2 teaspoons dry marjoram||3 Tablespoon (Fresh)|
|Ground nutmeg||1⁄4 Teaspoon|
|Whole milk ricotta cheese/Part-skim ricotta cheese||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||6 Ounce (1 1/4 Cups)|
|Fresh pasta/About 1/2 won ton wrappers , 3- by 3 1/2-inch size||400 Gram|
|Sage butter||1 Tablespoon|
Remove cores from escarole and endive; trim stems from dandelion greens and spinach.
Discard any bruised, yellowed, or tough leaves.
Measure greens; you should have 2 cups (lightly packed) of each type.
Keeping types separate, rinse greens well, drain, and set aside.
In a 5- to 6-quart pan, bring 3/4 inch water to a boil over high heat.
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; cover and cook until dandelion stems are very tender to bite (about 8 minutes).
Let greens cool, then squeeze out as much water as possible.
Melt butter in same pan over medium-high heat.
Add garlic and all greens; cook, stirring, until almost all liquid has evaporated (about 5 minutes).
Let cool.Whirl greens mixture in a food processor until very finely minced (or mince with a knife).
Add marjoram, nutmeg, ricotta cheese, 1/2 cup of the Parmesan cheese, and egg to food processor; whirl until smooth and well blended.
(Or mix ingredients in a bowl.) Season to taste with salt.
Cover and refrigerate.Prepare Fresh Pasta, if using.If making pansotti with Fresh Pasta, work with one strip of pasta at a time.
About 1 inch in from one long side of strip, spoon 1-tablespoon mounds of filling at 2-inch intervals, starting 2 inches in from each end of strip.
Starting at one end of 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, pushing out any air bubbles.
With a pastry wheel or knife, cut along pressed edges to cut filled triangle free from strip; reserve pasta trimmings.
Repeat with remaining pasta strips and filling.
Gather pasta trimmings into a ball, reroll, and fill.If making pansotti with won ton wrappers, spread wrappers on a large baking sheet; cover loosely with plastic wrap.
Remove one wrapper at a time; place about 2 teaspoons filling in center.
Moisten edges of wrapper with water, then fold wrapper over to make a triangle.
Press edges together to seal, pushing out any air bubbles.
As pansotti are completed, place them slightly apart on flour-dusted baking sheets.
(When all pansotti are shaped, you may cover them airtight and refrigerate until next day. Or freeze on baking sheets until firm, then package airtight and freeze for up to 3 months.)To cook pansotti, bring about 4 quarts water to a boil in a 6- to 8-quart pan over high heat.
Meanwhile, prepare Sage Butter.
Drop half the pansotti into boiling water and cook, uncovered, until pasta is just tender to bite (about 5 minutes; about 8 minutes if frozen).
During cooking, gently push pansotti down into water several times.
Lift pansotti from pan witha slotted spoon or skimmer and transfer to a warm large bowl; mix gently with half the Sage Butter.
Repeat with remaining pansotti and Sage Butter.
Serve in warm wide, shallow bowls; garnish each serving with sage sprigs, if desired.
Offer remaining 3/4 cup Parmesan cheese to add to taste.