Ritoli alla Norcina

Name: Ritoli alla Norcina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters allpurpose flour; 237 milliliters fresh ricotta; 1 recipe balsamella sauce; 907 grams fresh Italian sausage, crumbled, cooked and drained; 946 milliliters hot milk; 1 teaspoons freshly grated nutmeg; 1 teaspoon freshly grated nutmeg; 237 milliliters freshly grated Parmigiano-Reggiano plus 1/2 cup; 1 recipe black pepper pasta; 1 bunch fresh Swiss chard, boiled, drained and chopped; 1 stick unsalted butter

Ritoli all Head to the store and pick up swiss chard, butter, recipe pepper pasta, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in a 2quart saucepan until frothing.

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Butter

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Sauce Pan

Remove from heat and stir in flour with a whisk. Cook over low heat for 4 to 5 minutes, stirring constantly.

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All Purpose Flour

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Whisk

Add 1/2 of the hot milk and whisk until smooth.

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Milk

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Whisk

Add remaining milk and whisk until smooth. Bring to boil, add nutmeg, lower heat and simmer 10 minutes.

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Nutmeg

Milk

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Whisk

Can be used hot or cold.

Preheat oven to 400 degrees F.

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Oven

Bring 6 quarts water to boil and add 2 tablespoons salt.

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Water

Salt

Make the pasta and roll out to the third thinnest mark on the pasta roller.

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Pasta

Roll

Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and Parmigiano until well blended. Blanch pasta sheets 1 minute

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Lasagne Noodles