Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh spinach (optional)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil or parsley
- 1 clove garlic, minced
- 1/4 cup toasted pine nuts (optional, for filling texture)
- For the sauce: 2 cups crushed San Marzano tomatoes or your favorite canned tomatoes
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
If you want to make this recipe dairy-free, you can substitute the ricotta and mozzarella with plant-based cheeses or mashed roasted cauliflower for a creamy texture. For a gluten-free version, use a blend of gluten-free flours designed for pasta, but be mindful that the dough may be more delicate.
Instructions
- Start by making the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges until a dough forms.
- Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. This step is where patience pays off—I remember Mama Lou saying, “Let the dough rest, like a good story, it needs time to unfold.”
- While the dough rests, prepare the filling. In a mixing bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, nutmeg, salt, pepper, basil, garlic, and pine nuts. Mix gently until everything is well incorporated.
- Roll out the pasta dough into thin sheets, about 1/16 inch thick. You can use a pasta machine or a rolling pin. Dust with flour as needed to prevent sticking. My sister Ouma and I always made a game out of who could roll the dough thinnest without tearing—it was our little holiday tradition.
- Place teaspoons of filling spaced evenly on one sheet of dough. Lightly brush around the filling with water, then lay a second sheet of dough over the top. Press down around each mound to seal, making sure to remove any air pockets.
- Cut between the mounds to form individual stuffed pasta pieces. You can use a fluted pastry cutter or a sharp knife. Press edges again to ensure they’re sealed.
- Bring a large pot of salted water to a boil. Cook the pasta in batches for 3-4 minutes or until they float to the surface and are tender. Drain and set aside.
- For the sauce, melt butter in a saucepan over medium heat. Add onions and garlic, sautéing until translucent and fragrant, about 5 minutes. Add crushed tomatoes, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Serve the stuffed pasta topped with the warm tomato sauce, garnished with fresh basil leaves. Mama Lou always said that a dish is only as beautiful as the love you put into it—so don’t be shy with the garnish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
