Recipe courtesy of Mario Batali
Yield:
servings
Level:
Easy

Ingredients

PASTA
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 cup virgin olive oil
  • 2 eggs
  • 1 to 4 tablespoons cool water
  • 1/2 cup Pomade olive oil, for frying
FILLING:
  • 1 cup fresh ricotta
  • 3 eggs
  • 1/2 cup grated Caciocavallo
  • 6 salt-packed anchovies, headed, gutted and roughly chopped
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 1/8 teaspoon freshly ground nutmeg

Directions

TO PREPARE PASTA:

Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.

TO PREPARE FILLING:

In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute.

TO ASSEMBLE:

Form golf ball-sized pieces out of dough. On a floured work surface, roll out dough to 3 1/2-inch to 4-inch circles. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little flour. Heat 1/2 cup Pomade oil in a 12-inch to 14-inch saute pan over medium heat and cook 3 or 4 at a time until golden brown on both sides. Serve immediately.

Categories:

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