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Surprise Pasta Recipe

Recipe by Pedro M. A. Neves

This elegant Italian pasta features a hidden layer of creamy ricotta and spinach filling that reveals itself with each bite, creating a delightful contrast of textures. Fresh egg pasta sheets are rolled with a savory filling, cut into portions, and finished with a light brown butter sage sauce. The surprise element transforms an ordinary pasta dish into an impressive homemade creation worthy of any Italian table.

Ingredients

• 300g all-purpose flour
• 3 large eggs
• 1 pinch salt
• 250g fresh spinach
• 200g whole milk ricotta cheese
• 50g Parmigiano-Reggiano cheese, finely grated
• 1 large egg yolk for filling
• 25g pine nuts, lightly toasted
• 25g golden raisins
• 1/4 teaspoon freshly grated nutmeg
• 100g unsalted butter
• 12-15 fresh sage leaves
• 50ml whole milk
• Salt and freshly ground black pepper to taste
• Extra Parmigiano-Reggiano for serving

Instructions

1. Create a mound of flour on a clean work surface, make a well in the center, and crack the 3 eggs into it. Using a fork, beat the eggs gently and begin drawing flour from the inner walls of the well, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, adding water one drop at a time if too dry.

2. Wrap the dough in plastic film and rest at room temperature for 30 minutes. Meanwhile, blanch the fresh spinach in boiling salted water for 2 minutes, then squeeze completely dry and finely chop. Combine the chopped spinach with ricotta, egg yolk, grated Parmigiano-Reggiano, toasted pine nuts, raisins, nutmeg, salt, and pepper in a bowl.

3. Divide the rested dough into 4 equal portions. Using a pasta machine or rolling pin, roll each portion into a thin rectangle approximately 20cm × 30cm, keeping the pasta just thick enough to hold the filling without tearing.

4. Lay one pasta sheet on the work surface. Spread one quarter of the filling evenly across the surface, leaving a 1cm border on all sides. Starting from the short end closest to you, tightly roll the pasta into a log, sealing the seam by pressing gently with your fingers.

5. Repeat rolling and filling with the remaining three dough portions and filling. Once all four logs are rolled, wrap each individually in plastic film and refrigerate for 15 minutes to firm up, making cutting easier.

6. Bring a large pot of salted water to a rolling boil. Using a sharp knife and a gentle sawing motion, cut each chilled pasta log into 4-5 portions (approximately 5cm each), wiping the blade between cuts to prevent sticking.

7. Gently place the pasta portions into boiling water. They will sink initially, then float to the surface within 2-3 minutes. Continue cooking for 1-2 minutes after they float, until they are tender but still maintain their shape.

8. While the pasta cooks, melt the butter in a large skillet over medium heat. Once foaming subsides, add the sage leaves and continue heating until the butter turns golden amber and develops a nutty aroma, approximately 3-4 minutes. Pour in the milk and remove from heat.

9. Using a slotted spoon, carefully transfer the cooked pasta portions to the brown butter sauce. Gently toss to coat, reserving 60ml of pasta cooking water. Add reserved pasta water gradually until the sauce reaches a silky consistency that lightly coats the pasta.

Substitutions

• Replace ricotta with an equal amount of mascarpone for a richer, slightly sweeter filling
• Substitute fresh spinach with 150g thawed frozen spinach, thoroughly squeezed dry
• Use ghee or clarified butter instead of unsalted butter for a deeper, more developed nutty flavor
• Swap Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese note

Tips

• Make the filling at least 1 hour ahead and chill it; cold filling is easier to handle and produces neater rolls with less chance of tearing the delicate pasta sheet
• If you don't have a pasta machine, use a wine bottle as a makeshift rolling pin, working from the center outward in all directions to achieve even thickness
• The pasta rolls can be assembled up to 24 hours in advance, wrapped and refrigerated; simply add 1-2 extra minutes to the boiling time if cooking from cold
• Reserve extra pasta water before draining; starchy water helps emulsify the butter sauce and create a silky coating

This style of filled pasta echoes the tradition of Northern Italian cuisine, particularly Lombardy and Piedmont regions, where butter and sage sauces are classic accompaniments. The combination of spinach and ricotta filling reflects Italian home cooking philosophy of using simple, quality ingredients to create memorable dishes without unnecessary complexity.

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