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Pasta Imbottita (Stuffed Cheese Pillows in Broth)

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Serves 6

  • by Melissa Pellegrino, Matthew Scialabba from The Italian Farmer’s Table

These tiny pillow-shaped ravioli are served bobbing in the broth they are cooked in and each bite explodes with a mixture of lemon-scented cheese and an essence of nutmeg.

Watch the Fine Cooking Culinary School Video Series where the authors show you how to make this dish, as well as eight other handmade pastas.

  • 3-1/2 oz. ricotta
  • 3-1/2 oz. stracchino or quark
  • 2 oz. Parmigiano Reggiano, grated, plus more for garnish
  • Pinch of freshly grated nutmeg
  • 1 Tbs. lemon zest
  • 1 large egg
  • Kosher salt
  • Freshly ground black pepper
  • 1 recipe basic pasta dough
  • 1 quart homemade chicken broth or canned low-sodium broth

In a large bowl, mix together the ricotta, stracchino, Parmigiano Reggiano, nutmeg, lemon zest, and egg until thoroughly combined.

On a clean work surface lightly dusted with flour, roll out the pasta dough into an 18-inch circle 1/8 inch thick. Spread a thin layer of the cheese filling over the bottom half of the dough. Fold the top half of the dough over the filling to form a half moon. With a handheld pasta cutter, cut the dough into long vertical strips 1/2 inch wide. Then cut horizontally every 1/4 inch to make small rectangles.

Place the stuffed pillows on a lightly floured sheet pan. Place in the freezer at least 1 hour prior to cooking.

In a 6-quart pot, bring the chicken broth up to a boil. Add 2 Tbs. salt. Drop the pasta into the broth and gently simmer until tender. Ladle the soup into shallow bowls and serve with pepper and grated Parmigiano Reggiano.

Photo: Melissa Pellegrino & Matthew Scialabba

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