Fagottini Pasta

Small bundles of thin pasta hiding a cheese and spinach center. The sage butter sauce coats each piece in a glossy veil with a toasted nutty aroma.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1005
• Protein: 44 g
• Carbs: 87 g
• Fat: 51 g

Ingredients

• 400 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 500 g Spinach ( cooked and well squeezed )
• 250 g Fresh cheese ( drained )
• 100 g Parmesan cheese ( finely grated )
• 80 g Minimum butter sweet ( cubed )
• 12 piece Sage ( fresh leaves )
• 1 pinch Nutmeg ( grated )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Ricotta Cheese ( drained )

Instructions

1. Dough preparation

   On the work surface, form a well with the flour. Crack the eggs into the center. Gradually incorporate the flour with a fork, then knead by hand for 10 minutes. The dough should become smooth, elastic, and no longer stick to your fingers. Wrap it and let it rest for 30 minutes.

2. Filling preparation

   Finely chop the cooked and squeezed spinach. In a mixing bowl, combine them with the fresh cheese, ricotta, and grated parmesan. Season with salt, pepper, and nutmeg. The filling should be homogeneous and firm enough to be shaped.

3. Rolling and cutting

   Roll out the dough with a rolling pin or a pasta machine until it is almost translucent. Cut into 6 cm squares. Work quickly to prevent the dough from drying out and becoming brittle.

4. Shaping the fagottini

   Place a small dollop of filling in the center of each square. Fold the four corners towards the center and press the edges to seal the small pouch. Ensure that the air is expelled to prevent them from bursting during cooking.

5. Cooking and brown butter sauce

   Plunge the pasta into boiling salted water. Simultaneously, melt the butter in a skillet with the sage leaves until it foams and smells like hazelnuts. When the fagottini rise to the surface, remove them with a slotted spoon and toss them directly into the brown butter. Mix gently to coat.

Chef's tips

• Squeeze the spinach in a clean cloth to extract all water, otherwise the filling will soak the dough.
• The nut butter is ready when it stops 'singing' (crackling) and releases a toasted hazelnut aroma.
• If the dough is too dry during kneading, wet your hands instead of adding water directly.

Storage

Fagottini can be stored for 24 hours in the fridge before cooking. Once cooked, consume immediately to maintain the al dente texture.