Stuffed pasta – ricotta with Gorgonzola and roasted walnuts and browned butter

Ingredients for 2 servings:

• 150 g wheat flour (type 405)
• 50 g semolina (durum wheat)
• 3 eggs (size L)
• 80 g Gorgonzola
• 150 g ricotta
• 50 g walnuts, roughly chopped
• 50 g walnuts, finely chopped
• 40 g butter
• 50 g Parmesan, grated
• ½ tsp salt
• possibly nutmeg
• salt water
• some water for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

a creamy, extremely tasty temptation “with bite”

Mix the flour and semolina, add 1/2 teaspoon of salt. Add two of the eggs and make a smooth dough (it will be relatively firm). Thorough kneading by hand (a hand mixer might smoke) is essential. At least 5 minutes, preferably 10 minutes. Let rest in cling film for 2 hours. For the filling, melt 10g of the butter in a saucepan and toast the 50g of finely chopped, unground walnuts, stirring continuously. Brown the butter; it gives it a fantastic flavor. Let cool. Place the ricotta in a bowl, crumble the Gorgonzola, and add it. Add the toasted walnuts and one egg yolk. Mix everything with a fork, mashing the Gorgonzola until smooth, leaving only the walnuts chunky. No pepper, no salt, just a little nutmeg. You can, of course, add more seasoning to taste, but depending on the ripeness of the Gorgonzola, it’s absolutely not necessary. So it’s best to leave it out altogether. Depending on the ripeness, you can use more or less Gorgonzola – this is only a guideline. Roll out the pasta dough and fill or shape it according to your preferred pasta type. I’ll give you an example here, also just as a guideline. Roll out the dough (approx. 40-50 cm in diameter, round), cut out small circles (approx. 5-6 cm). Place a cherry-sized amount of filling in the center, fold it over half (moisten the edges with a little water first), and press the edges together with a fork – done. Brown the remaining butter (30 g) in a saucepan, add the 50 coarsely chopped walnuts, toast, and keep warm. Let the pasta rest in boiling, salted water (at least 2 liters) for 4-5 minutes. The cooking time here, of course, depends heavily on the thickness of the dough, so it’s best to check every now and then whether the dough is cooked through – it should still have some bite! Remove the pasta with a ladle, add a few drops (!) of cooking water, transfer to deep plates, drizzle with browned butter and walnuts, sprinkle with grated Parmesan cheese, and serve.