March 2024 - Girella Pasta Flower Stuffed with Spinach and Ricotta, with San Marzano Sauce and Crispy Parmesan & Prosciutto

Serves 6

Ingredients

Pasta Dough:

420g Tipo “00” Flour

3 Whole Eggs

6 Egg Yolks

Stuffing:

50ml Extra Virgin Olive Oil

4 Garlic Cloves, finely chopped

200g Spinach, washed and chopped

500g Ricotta

50g Parmesan, finely grated

Zest of a Lemon, finely grated

1/2 Tspn Fresh grated Nutmeg

Sauce:

50ml Extra Virgin Olive Oil

2 Garlic Cloves, very thinly sliced

400g Tin San Marzano Tomatoes, roughly chopped

20g Fresh Basil Leaves, torn

Garnish:

6 slices Prosciutto

100g Parmesan, grated

Micro Herbs

Sea Salt & Black Pepper

Extra Virgin Olive Oil

Method

1. For the pasta dough:

   Pour the Flour onto a clean work surface and form a well in the middle, before cracking the eggs and egg yolks into the centre.

2. Use a fork to beat the eggs in the well whilst very gradually working the flour into the egg. This will slowly form a thicker dough.

3. When all the flour and egg is combined, knead the dough for 10 minutes, using the heel of one hand to push the dough while pulling and turning with the other hand.

4. When the dough is very pliable and smooth, divide into six equal pieces, then flatten each piece with your palms and wrap in cling film, before leaving to rest in the fridge.

5. For the stuffing:

   Heat the olive oil in a large pan over a low heat, then slowly simmer the garlic for 2 minutes, without letting it colour. Then add the spinach and cook for a further minute, before taking the pan off the heat and allowing to cool to room temperature.

6. Add the rest of the stuffing ingredients to the cooled spinach and stir well until completely combined. Season with salt and freshly ground black pepper to your taste, then transfer the stuffing to a piping bag and place in the fridge for at least an hour.

7. For the sauce:

   Heat the olive oil over a very low heat in a small but heavy based saucepan, before adding the garlic and simmering for 2 minutes, but don’t allow the garlic to colour.

8. Add the tomatoes to the pan before rinsing the tin with half the amount again of water and adding to the pan. Then simmer on a very low heat for 30 minutes, stirring occasionally. Turn off the heat and keep for later.

9. Preheat the oven to 200°C

10. For the Girella:

    Take a piece of dough from the fridge and work through a pasta roller, starting on the thickest setting and working through to the thinnest setting until you have a long rectangular sheet.

    Lay the sheet of pasta on a lightly dusted surface, before taking the stuffing out of the fridge and piping an even line of stuffing down the length of the centre of the sheet, leaving 5cm at each end without any stuffing.

11. Fold the sheet of pasta along its length, starting from the left and snugly cupping the stuffing in whilst removing and working out any trapped air. Work all the way to the right of the sheet before sealing the end. Press down hard to create a good seal and ensure the stuffing is locked in. Then use a pastry wheel to cut all the way down the length of the sheet.

12. Roll the stuffed pasta sheet so that the pressed together seam is standing upright, a little like a Cornish pasty, then starting at one end, roll the pasta in on itself, creating a spiral which resembles a flower. Press the outer end onto the spiral, then tie string around the spiral as if it was a parcel, leaving a long piece of string for lifting the pasta in and out of the pan. Then repeat the process for the Girella with the other five pieces of dough and remaining stuffing.

    Bring a large, wide pan of salted water to a boil.

13. For the garnish:

    Place six small piles of parmesan on a clean, non-stick baking tray, lightly brushed with olive oil and place in the oven for 10-15 minutes until melted and just starting to colour. Remove from the oven and leave to crisp.

14. Place the slices of prosciutto on a second clean, non-stick baking tray, lightly brushed with olive oil and place in the oven for 10-15 minutes until crisp. Remove from the oven and keep warm.

15. Pick the micro herbs and reserve for serving.

16. To serve:

    Carefully lower the Girella into the boiling water, leaving the long end of the string accessible and out of the water, then boil for 5-6 minutes.

17. Meanwhile add the basil to the sauce and reheat.

18. Lift the Girella from the boiling water and drain well on a clean cloth and remove the string.

    Working quickly, place a large spoonful of sauce in the centre of each warmed pasta bowl. Then place a Girella on each plate, before dressing with a little olive oil and fresh seasoning.

    Break pieces of the parmesan crisp and crispy prosciutto over the top of each plate and scatter the micro herbs around the plate, then serve.

19. Enjoy!