Panzotti with Ricotta Nettle Filling

Ingredients

• 400 g flour
• 2 Eggs
• 2 egg yolks
• 1 EL olive oil
• 0.5 TL salt
• 150 g young nettles
• 250 g ricotta
• 4 EL freshly grated parmesan
• 1 egg yolk
• Salt
• pepper (ground)
• nutmeg (freshly grated
• 1 egg white (for brushing)
• 50 g butter
• Freshly grated Parmesan (for sprinkling)

Instructions

1. 1.

   For the dough sift flour onto a work surface, create a well in the center, add eggs, egg yolks, oil and salt, stir with a fork and knead by hand into a smooth dough. If needed add a little lukewarm water or more flour. Wrap in cling film and rest for at least 30 minutes.

2. 2.

   Rinse nettles and blanch briefly in boiling salted water. Shock, drain well and finely chop. In a bowl mix with drained ricotta, parmesan and egg yolk. Season with salt, pepper and nutmeg.

3. 3.

   Roll dough portions into thin rectangles about 8 cm wide using a rolling pin or pasta machine. Brush with beaten egg white. Using a teaspoon place small mounds of filling along one half of the dough strips at roughly 6 cm intervals. Fold the second half over, cut panzotti in semicircle shape with a cutter. Press edges firmly and let rest on floured surface covered with a cloth until all pasta is shaped.

4. 4.

   Cook in boiling salted water for about 5 minutes to simmer until done.

5. 5.

   Melt butter with a splash of pasta cooking water in a pan. Lift cooked panzotti from the water with a slotted spoon, toss in butter and sprinkle with parmesan before serving.