recipes

Triangoli with Sundried Tomato and Herb Ricotta filling with a Parmesan Cream Sauce

It is incredibly easy to make your own pasta, it just takes time but the results are rewarding. I always say that if you are going to make your own pasta, make a flavoured version like the herb pasta here. It is also possible to make spinach, olive or sundried tomato pasta. Similarly, you can make your own filling for the pasta. Try roast butternut squash or wild mushroom.
The sauce in this recipe is lovely on its own or with fish.

Serves 4-6

Ingredients

Herb Pasta:

1. 200g Roma “00” Pizza and Pasta Flour
2. Pinch of salt
3. 2 medium eggs
4. 3 tbsp chopped fresh herbs
5. 15ml olive oil
6. 1 egg, for sealing

Filling:

1. 220g ricotta cheese
2. 100g parmesan, grated
3. 3 Roma Sundried Tomato halves, finely chopped
4. 1 garlic clove, finely chopped
5. 1 egg
6. A handful of basil, chopped
7. 1 tbsp chopped parsley
8. Salt and pepper

Sauce :

1. 20g butter
2. 100ml cream
3. 1 garlic clove , chopped
4. 2 tbsp chives, chopped
5. 40g Parmesan, grated
6. Salt and Pepper

Method

1. Sieve the flour and salt into the bowl of a food processor. Pour in the beaten eggs, herbs and oil together with any flavouring and process until the dough begins to come together. Turn out and knead until smooth. Wrap in cling film and rest for at least 30 minutes.
2. To prepare the filling, place the ricotta, sundried tomatoes, parmesan, herbs, garlic and egg into a bowl. Season to taste and leave in fridge until ready to use.
3. Cut the pasta dough into thirds and roll each third through the pasta machine, starting on the widest setting and continuing to the narrowest setting. Lay each strip on a lightly floured surface and using a pastry wheel or a sharp knife, cut squares of about 12cm.
4. Place a small teaspoon of filling in the centre of each square.
5. Brush a little egg around the edge of each square and fold over diagonally to form a triangle. Press the edges together with a fork to seal well.
6. To prepare the sauce, heat the butter in a saucepan, add the garlic and sauté for 2 minutes over a low heat.
7. Add the cream and chives and heat through.
8. Place in a blender, puree until smooth and a pale green colour.
9. Return the sauce to the saucepan, add the parmesan and tatse for seasoning.
10. To cook the triangoli, place the pasta in a large pot of salted boiling water. Add a little olive oil to the water to prevent them sticking. Cook for 3-4 minutes.
11. Remove with a slotted spoon and place on a warm serving platter.
12. Drizzle over the sauce and garnish with chopped chives.
13. Serve immediately.