Italian
Parsley Fresh Pasta Fagottini
by Chef in Camicia · 306K subscribers on YouTube
A delightful spring recipe: fresh pasta fagottini filled with ricotta, lemon zest, and grated cheese, tossed in butter and aromatic herbs. The parsley is kneaded directly into the dough for extra color and flavor.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
Ingredients
6 items- ParsleyFinely chopped, to be mixed into the pasta dough
- RicottaFor the filling
- Lemon ZestZest, for the filling
- GranaGrated cheese (e.g., Grana Padano or Parmesan), for the filling
- ButterFor tossing the cooked fagottini
- Aromatic HerbsChopped aromatic herbs (e.g., basil, mint), for tossing
Method
- Add finely chopped parsley to the fresh pasta dough and mix well.
- Roll out the pasta dough with a rolling pin to your desired thickness.
- Cut the pasta into squares.
- Prepare the filling by mixing ricotta, lemon zest, and grated grana cheese.
- Place a spoonful of filling in the center of each pasta square.
- Form fagottini by bringing all four corners to the center and sealing tightly, making sure to remove excess air.
- Cook the fagottini in boiling salted water for about 5 minutes.
- Drain and toss immediately in melted butter and chopped aromatic herbs.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
