Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Tart apples

  2. 1 cup 237ml Fresh sheep's milk ricotta

  3. 1 Egg

  4. 4 Amaretti cookies - crushed

  5. 1/4 cup 49g / 1.7oz Grated Parmigiano-Reggiano - plus more for grating over pasta

  6. 1 Salt - plus more to taste

  7. 1 packet Basic Fresh Egg Pasta dough - (see recipe)

  8. 12 tablespoons 180ml Butter

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Core the apples, maintaining the peel, and place on a sheet pan. Roast in the oven 20 minutes, until soft and juicy. Remove and allow to cool. Squeeze flesh from peel and discard peel.

  2. In a large bowl, combine the apple flesh with the ricotta, egg, amaretti, 1/4 cup cheese and salt and mix well to combine.

  3. 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 tablespoon full of the apple and cheese mixture. 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.

  4. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12-to 14-inch saute pan, heat the butter until it foams and subsides.

  5. Meanwhile, drop the pasta in the boiling water and cook 3 minutes. Drain the pasta, reserving the cooking liquid, and add the pasta to the pan with the butter. Add a splash of the pasta water if necessary to keep the sauce from becoming too "tight." Toss over high heat 1 minute to coat.

  6. Divide pasta evenly among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.


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