Ritoli Alla Norcina
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1 cup freshly grated parmigiano-reggiano plus
- 2 pounds fresh italian sausage -- crumbled, cooked
- 6 quarts water
- 1 teaspoon freshly grated nutmeg
- -- and chopped
- 1 cup fresh ricotta
- 1 bunch fresh swiss chard -- boiled, drained
- filling
- 1/2 recipe balsamella sauce
- 2 tablespoons salt
- -- and drained
- -- 1/2 cup
- pasta
- Cut
- 1 recipe black pepper pasta
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- Preheat oven to 400 degrees F.
- Bring 6 quarts water to boil and add 2 tablespoons salt.
- Make the pasta and roll out to the third thinnest mark on the pasta roller. Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and Parmigiano until well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter.
- Divide filling among pasta pieces, completely covering each sheet with 1/2 inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with balsamella sauce and sprinkle with remaining cheese. Bake for 45 minutes until light brown on top and bubbly everywhere. Remove, let stand 10 minutes. To serve, slice across each roll to form rounds and place flat on plate.
- Yield: 4 servings
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander
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Rolling pin