Pasta rosettes in sage butter
It doesn't happen often, but sometimes we get fancy. National Pasta Day is Bella's favorite holiday.
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella helps stir the flour and eggs into dough with a wooden scraper.
Ingredients
00 flour: 2 1/2 cups (about 300 g)
Large eggs: 3
Whole milk ricotta: 1 1/2 cups
Spinach: 5 oz fresh, cooked, squeezed dry and chopped
Parmigiano Reggiano: 1/2 cup grated, plus more to finish
Nutmeg: a pinch
Salt: 1/2 teaspoon for the filling, plus water for boiling
Butter: 6 tablespoons
Fresh sage leaves: 12
Method
Pile the flour on the counter, make a well and add the eggs. Stir with a fork, then work it into a dough with your hands and a scraper.
Knead for 8 minutes until smooth. Wrap and rest for 30 minutes.
Stir the ricotta, spinach, Parmigiano, nutmeg and salt together. Spoon the filling into a piping bag or a zip bag with the corner cut off.
Roll the dough through a pasta machine into a long, thin sheet. Trim it with a fluted wheel into a strip about 4 inches wide.
Pipe a line of filling down the middle of the strip. Fold the strip over the filling and press the edges to seal.
Roll the filled strip up into a loose spiral and stand it on its end. Pinch the fluted edge open so it looks like rose petals.
A grown-up lowers the rosettes into gently boiling salted water for 3 to 4 minutes. Lift them out with a spider.
Melt the butter in a pan over medium heat. A grown-up cooks the sage in it until the leaves crisp and the butter turns light brown.
Set the rosettes in the butter and spoon it over the top. Plate with the sage and grate more cheese over each one.
