Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 cups marinara sauce
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes for a spicy kick
Feel free to substitute with whole wheat flour for a healthier twist or use goat cheese instead of ricotta for a tangier flavor. Mama Lou always encouraged us to be creative, so don’t hesitate to add your own touch!
Instructions
- Begin by creating a mound of flour on a clean surface, forming a well in the center. Crack the eggs into the well, adding olive oil and salt.
- Using a fork, gently beat the eggs, gradually incorporating flour from the edges until a dough begins to form.
- Knead the dough by hand for about 8-10 minutes until it’s smooth and elastic. This was always Ouma’s favorite part, her laughter echoing through the kitchen as we worked together.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. During this time, you can prepare the filling and sauce.
- In a bowl, mix ricotta, Parmesan, basil, and black pepper. Adjust seasoning to taste.
- Roll out the pasta dough using a pasta machine or a rolling pin to your desired thickness. Mama Lou always said, “The thinner, the better!”
- Cut the dough into rectangles, place a spoonful of filling onto each, and fold them over, sealing the edges with a bit of water.
- In a large pot of salted boiling water, cook the pasta for 3-4 minutes until al dente.
- Heat the marinara sauce in a pan, adding the cooked pasta and gently tossing to coat.
- Serve hot, garnished with extra basil and Parmesan if desired. Enjoy the flavors and memories with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
