Stuffed Farfalle with Lemon Butter, Calabrian Chili & Breadcrumbs

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

Stuffed Farfalle:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 whole eggs

• 3 yolks

• 1 cup whole milk ricotta

• 1/3 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
  

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.

Stuffed Farfalle:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Blend the ricotta, Parmigiano, lemon zest, and salt until smooth. Transfer to a piping bag and set aside.

3. Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller)

4. Pipe 1.5‑inch dollops of filling onto one sheet, spaced evenly. Lay a second sheet on top and press firmly around each mound to seal. Cut into rectangles about 3 × 1 inches, then pinch each one in the center to form farfalle

5. 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.

6. Melt the butter in a large pan over low heat and add the juice of 1/2 lemon.

7. 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.

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