[Homemade] Herb-Laminated Parpadelle Ripiene, Stuffed With Ricotta

This might be one of the most beautiful things I've cooked!

I've been wanting to try my hand at parpadelle ripiene for a while (it's basically a hybrid of parpadelle and ravioli) and I'm thrilled that my first try was a success.

I started with a herb-laminated pasta dough (parsley, oregano, basil), and then created a filling of ricotta, lemon zest, parmigiano reggiano, nutmeg, salt, and black pepper. After filling, cutting, and folding the pasta, I gently simmered it in salted, boiling water. While it was simmering, I made a butter, lemon, basil, and wine sauce. I added the papardelle ripiene to the pan with the sauce, along with some pasta water to emulsify it.

To serve, I topped it with black pepper, freshly grated parmigiano reggiano, lemon zest, and fresh basil leaves.

Let me tell you – it tasted as good as it looks.

Would love to hear your thoughts!