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Monica’s pasta baskets with ricotta and lemon
Serves 4, AS A STARTER Starters and mains
Ingredients
- 300g ‘00’ flour
- 3 eggs
- 250g ricotta (drained weight)
- 70g Parmigiano Reggiano, finely grated
- zest 1 unwaxed large lemon
- 30g butter
- 2tsp ground cinnamon
Method
To make the egg pasta dough, follow the instructions here. Roll it out to around 1mm thick, so you can see the board beneath it. Cut into 7cm squares, using a ruler and a pastry cutter.
Combine all the ingredients to make the filling. Dot 1tsp of the ricotta mixture into the centre of each square. Gather the 4 points together and firmly press the adjoining edges together to create 4 seams. Repeat until you have used all your filling.
Bring a large pan of salted water to a gentle canter of a simmer and lower the baskets into it with a small sieve or slotted spoon. Cook for 3-4 minutes. While they are cooking, melt the butter in a small pan. When the cestini baskets are ready, don’t drain them, but scoop them out with a sieve or slotted spoon and plate them up with a couple of spoonfuls of melted butter and a dusting of cinnamon. Allow for 8 cestini per person.
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