If pasta is on the menu, but trying something different, then Orange Tagliatelle with Ricotta Sauce should be at the top of the list. Tagliatelle are long, flat ribbons of pasta from the Emilia-Romagna and Marche regions of Italy. This versatile pasta is paired with a ricotta cream sauce that is rich, creamy and hearty. Then the twist: Adding orange slices to this hearty meal gives it a tangy twist that will lighten up the hearty sauce.
- 3 oranges
- 300 grams flour
- 2 eggs
- 100 grams ricotta
- 1 tablespoon milk
- 40 grams butter
- ground black pepper (to taste)
- chopped parsley (to taste)
- Wash the oranges well, and grate two.
- Remove strips of peel from the third orange, and blanch them for about 2 minutes in boiling water.
- Squeeze two oranges, and strain the juice.
- Place the flour on the working surface, sprinkle with a pinch of salt, and place the eggs in the middle.
- Sprinkle with the grated orange peel, and knead all ingredients with your fingertips.
- Add the orange juice 1 tablespoon at a time, so that the amount of liquid does not exceed the amount necessary to give the dough the right consistency.
- Continue kneading until dough becomes smooth and elastic.
- Form a ball, cover, and let rest for 1/2 hour.
- Then, divide the dough into pieces, and create thin sheets of dough in the pasta maker machine.
- Then cut the width you want.
- Cook in a pan of boiling salted water, for about 1 minute.
- Stir the ricotta cheese, and mix with the milk and the strained orange juice.
- Melt the butter with the orange strips until it absorbs the flavor well.
- Add the ricotta mixture, and stir for a few minutes.
- Season with salt, pepper, and chopped parsley.
- Add 1 tablespoon of the cooking water to loosen the sauce, and cover the dough with it.
PER SERVING *
|Calories510Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.