Stuffed Tagliatelle with Meat and Ricotta

To make the stuffed tagliatelle, prepare the egg pasta (you can follow the recipe found Homemade pasta (sheets and shapes)): place the flour on a work surface in the classic well shape, then place the eggs in the center, add the salt, and start kneading with your hands from the outside in, incorporating all the flour on the work surface: you will need to work the dough, patiently and energetically, until you get a smooth and compact dough. Wrap the obtained dough in plastic wrap and let it rest for about 1 hour in a cool, dry place. Meanwhile, make a sauté of celery, onion, and carrot by browning these finely chopped vegetables with a little extra virgin olive oil 1 (for more details on how to prepare the sauté How to make the soffritto; if necessary, add a little water during cooking to prevent burning 2. When all the vegetables are well browned, add the minced meat and cook over high heat for 5 minutes 3,

then deglaze with white wine 4. Add a chopped rosemary 5 and broth 6 to the meat, little by little, then adjust with salt and pepper and continue cooking over medium heat for about 40 minutes.

When the meat is ready, let it cool, then place it in a blender with the ricotta 7 and Parmigiano Reggiano 8. Blend everything 9 and place the mixture in a piping bag fitted with a plain small tip.

Now proceed with the preparation of fresh pasta. Take a bowl and pour in the sifted flour 10. Create a well shape with the flour and, after making a small indentation in the center, pour in the eggs 11 and adjust with a pinch of salt. Start mixing the ingredients, incorporating the flour into the eggs little by little and widening the circle 12. When you have combined all the ingredients, take the dough and place it on a work surface. Knead it with your hands for at least 10 minutes until you obtain a soft and homogeneous dough.

Form a ball that you will cover with plastic wrap 13. Now take the egg pasta and roll it out with a rolling pin, then cut two sheets as thin as possible using a pasta machine 14. Brush the two sheets with beaten egg (this will help the filling adhere better) 15,

then take the piping bag and pipe strips of filling about 12 inches long, spacing them about 0.4 inches apart 16. Also, leave a border at the top and bottom of about 0.2 inches, which will be used to close the tagliatelle. Take the second sheet of egg pasta and lay it over the first one 17. It is important that the tagliatelle are sealed without leaving air inside, so you will need to press with your hand around the filling to seal them and make all the air escape 18.

Now cut the tagliatelle using a serrated pasta cutter 19, then place them on a slightly floured tray 20. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle for 4-5 minutes, then drain them and set them aside 21.

In a non-stick pan, melt the butter 22 and add the stuffed tagliatelle: sauté them for a couple of minutes and season them by adding a mixture of aromatic herbs (thyme, oregano, chives, and sage) and plenty of Parmigiano Reggiano 23. Mix carefully to avoid breaking the stuffed pasta while combining all the ingredients, then serve the stuffed tagliatelle while still hot 34.