27Ingredients
Calories
50Minutes

Ingredients

  • 2 cups cake flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 4 large egg yolks
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 onion (small, chopped fine)
  • 4 garlic cloves (minced)
  • 14 ounces baby spinach leaves
  • 1 3/4 cups ricotta cheese
  • 1 large egg (beaten)
  • 1 1/2 cups chicken (shredded)
  • 2/3 cup sun dried tomatoes (chopped)
  • 3 1/2 cups grated parmesan cheese (divided)
  • salt
  • pepper
  • 16 fresh pasta (by 4, rectangles)
  • 3 tablespoons unsalted butter
  • 1 garlic clove (minced)
  • 3 tablespoons all purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper (fresh)
  • 1/8 teaspoon crushed red pepper flakes

Directions

  1. Cook Pasta in salted water.
  2. Saute garlic with evoo and tomato paste.
  3. Add chili flakes, white wine and canned tomatoes.
  4. Add cooked pasta to the pan with 4 oz pasta water and cook for one minute.
  5. Finish with basil and parmigiano.
  6. Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
  7. Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
  8. Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
  9. Divide dough into 4 pieces before processing with Pasta Attachment.
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