Pasta and the aristocratic Medici family… both have influenced Italy in so many ways, and this dish from the kitchen of Chef Silvia pays tribute to both. This indulgent dish highlights many of the wonderful products you’ll find in the Tuscan countryside, from the homemade pasta to the mushrooms as well as the ricotta and parmigiano. Plus, while the dish may hail from a Michelin-rated restaurant it’s still accessible and easily replicated in a home kitchen.
Learn more dishes like this one with a trip to our Cooking Under the Tuscan Sun culinary vacation, located right outside Cortona, and where NBC Extra’s Mansions & Millionaires filmed in 2014.
Prep time: 60 minutes
Cook time: 30 minutes
Cook method: Boil, Bake
Ingredients for the pasta
- 1000 gr (4 1/4 cups) flour
- 10 eggs
- Pinch of salt
Ingredients for the filling
- 800 gr ricotta
- 150 gr parmigiano, grated
- 160 gr flour
- 4 eggs
- 800 gr mushrooms
- 100 gr breadcrumbs
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- Oregano, to taste
- Marjoram, to taste
1. Start by making the pasta, either by hand or with a pasta machine. Combine the flour, eggs, and salt, as well as with water (if necessary), to form a smooth elastic dough.
2. Wrap the dough with cling wrap and place in the fridge to cool for 30 minutes.
3. While the dough rests, start preparing the filling by combining the ricotta, eggs, flour, cheese, breadcrumbs, sautéed mushrooms, salt, pepper, oregano, and marjoram. Mix the ingredients until they’re well combined.
4. Cut the sheets of pasta into the shape/size of 20×40 cm either by hand or using the pasta machine.
5. Cook the pasta briefly in salted boiling water with a little olive oil added to prevent the sheets from sticking together.
6. Drain the pasta and let it dry on a clean cloth.
7. Cover the pasta sheets with the prepared ricotta and mushrooms mixture, and then roll the sheets so that they form a cylinder.
8. Wrap the pasta with a plastic wrap and seal. Then place the wrapped pasta in boiling salted water and cook for 20 minutes on medium heat.
9. Once the pasta has slightly cooled, unwrap the pasta and cut them into rings.
10. Sprinkle with grated parmesan and then place in the oven until they turn golden in color.
11. Serve the pasta with your choice of sauces or aromatic oils! Enjoy!
- Pici Pasta from Cooking under the Tuscan Sun
- Stuffed Zucchini Blossoms from Cooking under the Tuscan Sun
- Umbricelli Pasta with Black Truffle” from A Food Lover’s Paradise in Norcia
- Pasta alla norma from our Sicily cooking vacations
- Ancient Grain Pasta with “Sugo Finto” from Living the Real Tuscan Dream
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