Pasta Imbottita (Stuffed Cheese Pillows in Broth)
"These tiny pillow-shaped ravioli are served bobbing in the broth they are cooked in and each bite explodes with a mixture of lemon-scented cheese and an essence of nutmeg. Watch theÂFine Cooking Culinary School Video SeriesÂwhere the authors show you how to make this dish, as well as eight other handmade pastas...."
INGREDIENTS
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3-1/2 oz. ricotta
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3-1/2 oz. stracchino or quark
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2 oz. Parmigiano Reggiano, grated, plus more for garnish
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Pinch of freshly grated nutmeg
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1 Tbs. lemon zest
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1 large egg
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Kosher salt
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Freshly ground black pepper
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1 recipe basic pasta dough
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1 quart homemade chicken brothÂor canned low-sodium broth
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