Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Ingredients:
Stuffed Mushroom Quadrotti:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
2 tbsp. extra virgin olive oil
1 cup cremini mushrooms, chopped
2 sprigs fresh thyme
4 garlic cloves, minced
1/4 cup white wine
1 cup whole milk ricotta
1/2 cup Pecorino Romano, finely grated
4 tbsp. unsalted butter
1/2 cup lemon-garlic panko breadcrumbs
1 tbsp. chives, finely chopped
Salt & pepper to taste
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:
In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).
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 Mushroom Quadrotti:
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. The dough can also be made ahead of time and rest overnight.
For the filling, heat the olive oil in a large sauté pan and sauté the chopped mushrooms over medium-low heat until fully cooked.
Add the fresh thyme, minced garlic, salt and pepper to taste. Sauté for a further 1-2 minutes until fragrant. Add the wine to deglaze the pan and stir until it has fully evaporated.
Add the mushroom mixture to a blender along with the ricotta and Pecorino Romano cheese. Blend for about 10 seconds until smooth. Add more salt to taste.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine).
Cut the pasta sheets into 2 x 2 inch squares. Place about 1/2 tbsp. of the stuffed mushroom filling onto the squares and shape the quadrotti.
Bring a large pot of water to a boil.
Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Remove the pan from the heat and set aside.
Once the water comes to a boil, add plenty of salt. Cook the quadrotti until they float to the top, about 2-3 minutes.
Strain the quadrotti and add to the sauté pan along with the brown butter and 1/4 cup pasta water. Toss over medium-low heat.
Plate and top with lemon-garlic panko breadcrumbs and chives.