Cheese-Filled Pasta with Sausage and Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,110 cal. | (53 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 39.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 250 grams Pastry flour (plus more for the work surface)
- 50 grams Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- For the filling
- 100 grams mixed Fresh herbs (such as chervil, basil, parsley, sage, thyme)
- 1 onion
- 1 Tbsp butter
- 250 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the sauce
- 1 red chili pepper
- 400 grams Italian sausage
- 2 Tbsps butter (to saute)
- 150 milliliters Whipped cream
- 1 lemon (zested and juiced)
- 1 tsp small Caper (jarred)
- 30 grams cold butter (in flakes)
- 2 Tbsps freshly chopped Chervil
Preparation steps
For the dough: Mix the wheat flour and semolina in a bowl, stir in the eggs and oil, season with salt and knead to a smooth dough, adding a little water if necessary. Wrap in plastic wrap and let rest 20 minutes.
For the filling: Rinse the herbs, shake dry and finely chop the leaves. Peel and finely chop the onion. Heat the butter in a skillet, add the onion and cook until translucent. Remove from the heat. In a bowl, stir together the ricotta, Parmesan cheese and the cream. Stir in the herbs and onion and season with salt, pepper and nutmeg.
Divide the dough in half. On a floured work surface, roll the dough out 2-3 mm (approximately 1/8-inch) thick. Cut out 8 cm (approximately 3 1/4 inches) circles, brush the edge of the top half with egg white and spoon the filling onto the bottom half. Fold the top half over the filling and press the edges to seal. Cook the dumplings in a pot of boiling salted water until they bob to the surface and are cooked through, 6-8 minutes.
For the sauce: Meanwhile, rinse the chile and cut into narrow rings. Remove the sausage from its casing and shape into small balls. Heat the butter in a skillet and saute the sausage until golden brown and cooked through. Remove with a slotted spoon and keep warm.
Deglaze the pan drippings with cream. Add the lemon juice and capers. Simmer over medium heat for about 5 minutes. Remove from the heat, add the cold butter and swirl the pan until the sauce is creamy. Season with salt and pepper and add the sausage meatballs.
Remove the dumplings with a slotted spoon from the water, drain and serve with the sauce, garnished with lemon zest and freshly chopped chervil.
