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Ingredientes
- 2 lb tart apples
- 1 c. fresh sheep"s lowfat milk ricotta
- 1 x egg
- 4 x amaretti cookies crushed
- 1/4 c. grated Parmigiano-Reggiano plus more for grating over pasta
- 1 pch salt plus more to taste
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
- 12 Tbsp. butter Freshly-grnd black pepper to taste
Direcciones
- Preheat the oven to 400 degrees.
- Core the apples, maintaining the peel, and place on a sheet pan. Roast in the oven 20 min, till soft and juicy. Remove and allow to cold. Squeeze flesh from peel and throw away peel.
- In a large bowl, combine the apple flesh with the ricotta, egg, amaretti, 1/4 c. cheese and salt and mix well to combine.
- Roll out the pasta to the thinnest setting on a pasta rolling machine, then cut into 2-inch squares. In center of half of the squares, place a scant Tbsp. full of the apple and cheese mix. Moisten the edges of these squares with water, then top each square with an un-filled square, and press with your fingers to seal the edges.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 12-to 14-inch saute/fry pan, heat the butter till it foams and subsides.
- Meanwhile, drop the pasta in the boiling water and cook 3 min. Drain the pasta, reserving the cooking liquid, and add in the pasta to the pan with the butter. Add in a splash of the pasta water if necessary to keep the sauce from becoming too "tight." Toss over high heat 1 minute to coat.
- Divide pasta proportionately among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 244 | 71% |
| Total Fat 27.71g | 35% |
| Saturated Fat 17.28g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 247mg | 10% |
| Potassium 221mg | 6% |
| Total Carbs 21.16g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 14.24g | 9% |
| Protein 5.15g | 8% |
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