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Stuffed Farfalle with Lemon Butter, Calabrian Chili & Breadcrumbs

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings


Stuffed Farfalle:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 2 yolks

  • 1 cup whole milk ricotta

  • 1/4 cup Parmigiano Reggiano, grated

  • Zest of 1 lemon

  • 1/4 tsp. salt

  • 4 tbsp. butter

  • Juice of 1/2 lemon

  • 4 oz. stracchino

  • 1/4 cup lemon garlic panko breadcrumbs

  • Calabrian chili oil

  • Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Stuffed Farfalle:

  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

  2. For the filling, add the ricotta, Parmigiano, lemon zest and salt to a blender and blend until smooth. Add to a piping bag and set aside.

  3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

  4. Using the piping bag, squeeze about 1.5 inch dollops of the filling vertically along the pasta sheet, spaced evenly. Take a second pasta sheet and place over top. Press firmly on all sides to seal the ravioli.

  5. Using a fluted pasta cutter, cut the ravioli. They should be about 3 x 1 inch. Take the ravioli and pinch in the center to form the farfalle.

  6. Bring a large pot of water to a boil, add plenty of salt. Cook the farfalle gently until they float to the top, about 2-3 minutes. Reserve 1/2 cup of pasta water.

  7. In a large sauté pan, melt the butter over low heat and add the juice of 1/2 lemon.

  8. Once the farfalle have finished cooking, strain and add to the pan along with 1/4 cup of pasta water. Toss on medium-low heat until combined.

  9. Plate and top with stracchino, breadcrumbs and a drizzle of Calabrian chili oil.


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