Not the best picture of the finished product.. Committed to eating it and then decided to take a few.
The sauce was just some lightly browned butter, with olive oil added after the browning started and some freshly ground black pepper.
For the dough, it was 350g Tipo OO + 50g Semolina combined with 228g of eggs (4 eggs plus a splash of water). I have tried probably a dozen different mixtures of flours, whole eggs, yokes only, etc. and this has been the best mixture IMO and produces an amazingly easy to work with a great tasting dough. The liquid to flour ratio is pulled from [BurntButterTable.com](https://BurntButterTable.com). For this pasta it was rolled to a thickness (thinness?) of 6 and then cut into 6in x 3in rectangles.
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Not the best picture of the finished product.. Committed to eating it and then decided to take a few.
The sauce was just some lightly browned butter, with olive oil added after the browning started and some freshly ground black pepper.
For the dough, it was 350g Tipo OO + 50g Semolina combined with 228g of eggs (4 eggs plus a splash of water). I have tried probably a dozen different mixtures of flours, whole eggs, yokes only, etc. and this has been the best mixture IMO and produces an amazingly easy to work with a great tasting dough. The liquid to flour ratio is pulled from [BurntButterTable.com](https://BurntButterTable.com). For this pasta it was rolled to a thickness (thinness?) of 6 and then cut into 6in x 3in rectangles.
The recipes for the fillings are from Pasta Social Club on Instagram ([https://www.instagram.com/p/CkWCY-OgPbY/](https://www.instagram.com/p/CkWCY-OgPbY/)).
Three-Cheese Pasta Filling
* 300 grams (10 ounces) full-fat ricotta, drained if needed
* 60 grams (2 ounces) grated fontina
* 45 grams (1½ ounces) finely grated Parmigiano-Reggiano
* Kosher salt & freshly ground black pepper
Winter Greens Pasta Filling
* 2 large bunches greens, like spinach, chard, kale, and/or dandelion greens, washed & roughly chopped (~250 grams once trimmed/cleaned)
* 30 ml (2 tablespoons) olive oil
* 1 large garlic clove, peeled & smashed
* 20 grams (¾ ounce) finely grated Parmigiano-Reggiano
* 150 grams (~1 ball) fresh mozzarella, cubed
* 30 grams (2 tablespoons) mascarpone
* Freshly grated nutmeg
* Kosher salt & freshly ground black pepper
Beautifully done. I’ve been experimenting with doppio ravioli lately and the greens filling is intriguing!