Two-tone pasta filled with courgette and cured ham

Two-tone pasta filled with courgette and cured ham

Total: 1 hr 30 Min. | Active: 1 hr
Nutritional value / person: 900 kcal
, Fat: 35 g
, Carbohydrate: 93 g
, Protein: 51 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Light pasta dough

250 g white flour
2 pinches salt
3 fresh eggs

Red pasta dough

70 g boiled beets
2 fresh eggs
250 g white flour
2 pinches salt

Filling

2 courgettes
½ tsp salt
100 g cured ham in slices
100 g Parmesan
2 tbsp basil
1 organic lemon
250 g ricotta

To shape the dough

1 fresh egg white

To cook the pasta

50 g Parmesan
2 sprigs basil
salted water, boiling
2 tbsp olive oil
a little Tasmanian pepper
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How it's done

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Light pasta dough

Empty the flour and salt into a bowl. Add the eggs, mix, knead for approx. 10 mins. to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.

Red pasta dough

Chop the beetroot and puree with the eggs until smooth. Empty the flour and salt into a bowl. Add the beetroot mixture, mix, knead for approx. 15 mins. to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.

Filling

Finely grate the courgette and mix with the salt in a sieve, leave to absorb for approx. 15 mins., squeeze out thoroughly, transfer to a bowl. Finely chop the cured ham, finely grate the parmesan, finely chop the basil and grate the zest of the lemon. Add everything to the courgette along with the ricotta, mix.

To shape the dough

Using a pasta machine, thinly roll out ¼ of each, ensuring that the pieces of dough are roughly the same length. Always cover the pieces of dough with cling film or a damp cloth so that they don’t dry out.

Cut the red dough into thin strips, place on top of the light dough, press down firmly.

Using the pasta machine, thinly roll out the dough again.

Cut out circles (approx. 7 cm in diameter).

Spread approx. 2 tsp of the filling on each circle. Beat the egg white, use to brush the edges, fold into crescents, pressing out any trapped air, press down firmly.

To cook the pasta

Shave thin strips from the cheese using a peeler, tear the basil. Cook the pasta in boiling salted water for approx. 3 mins. until al dente, drain. Drizzle with oil, sprinkle with cheese, basil and pepper.

Good to know
Tip: Leave the rest of the pasta dough to dry and use as regular pasta.

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