Difficulty Level: Difficult
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
1 cup whole milk ricotta
1/4 tsp. salt
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
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, add the ricotta and salt to a blender and blend until glossy and smooth. Add the filling to a piping bag and set aside.
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).
Using a round cutter, about 3-4 inches in diameter, cut small circles for the casoncelli. Place about 1/2 tbsp. of the filling onto each circle and shape the casoncelli.
Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce and thicken the sauce.
Remove from heat and whisk in the black truffle sauce and grated Parmigiano.
Once the water is boiling, add plenty of salt. Cook the casoncelli until they float to the top, about 2-3 minutes.
Strain the pasta and toss in the Parmigiano cream sauce.
Plate and top with shaved Parmigiano and balsamic glaze.