Blueberry Pasta Roses
Fresh pasta tinted violet with blueberries, filled with goat ricotta and king trumpet mushrooms, finished with sage butter and hazelnuts. An elegant first course.
The violet color of this fresh pasta comes from puréed blueberries, which barely change the flavor but give the dough a delicate tint. A creamy filling of goat ricotta, fresh goat cheese and king trumpet mushrooms meets butter, sage and crunchy hazelnuts.
Instructions
- 1
First, put the blueberries and water in a small saucepan and let them soften, then blend them until smooth.
- 2
Combine the flours in a bowl and stir, then work in the strained blueberry purée, adding more water a little at a time until you have a smooth ball of dough. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
30 min
- 3
Meanwhile, clean the mushrooms and chop them coarsely with a knife, then sauté them in a nonstick skillet with salt, garlic and a little olive oil for a few minutes, stirring often. Let them cool slightly.
- 4
In a bowl, combine the ricotta, goat cheese, grana, salt, pepper and nutmeg and mix well, then fold in the mushrooms.
- 5
Take the dough again and roll it out into a thin sheet on a lightly floured surface. Transfer the filling to a piping bag (or use a teaspoon) and pipe 4 evenly spaced strips of filling onto the sheet. Cut the sheet, fold it over the filling and seal the edges to make long sausage-shaped rolls, then coil each roll on itself to shape the roses.
- 6
Cook for about 5 minutes (depending on the thickness of the pasta) in plenty of lightly salted boiling water, then drain straight into a nonstick skillet with melted butter and sage and let the flavors blend.
5 min
- 7
Finally, finish the dish with the coarsely chopped hazelnuts.
- 8
Your blueberry pasta roses are ready: all that's left is to serve them.
I love that the blueberries give the pasta only its color without stealing the show: the goat ricotta, the mushrooms and the sage butter take care of the flavor. It sits halfway between the stuffed pasta of the Italian tradition and a restaurant plate, and it only asks for a little patience at the work surface. The result is creamy, lightly toasty and a real showstopper; I serve it right away, while the hazelnuts are still crunchy.
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