Pasta Imbottita (Stuffed Cheese Pillows in Broth)

Pasta Imbottita (Stuffed Cheese Pillows in Broth)
Photo by Melissa Pellegrino & Matthew Scialabba


  • 3-½ oz. stracchino or quark
  • 3-½ oz. ricotta
  • 2 oz. Parmigiano Reggiano, grated, plus more for garnish
  • 1 quart homemade chicken broth or canned low-sodium broth
  • 1 recipe basic pasta dough
  • Freshly ground black pepper
  • Kosher salt
  • + 3 more ingredients
    • Pinch of freshly grated nutmeg
    • 1 large egg
    • 1 Tbs. lemon zest

In a large bowl, mix together the ricotta, stracchino, Parmigiano Reggiano, nutmeg, lemon zest, and egg until thoroughly combined. On a clean work surface lightly dusted with flour, roll out the pasta dough into an 18-inch circle 1/8 inch thick. Spread a thin layer of the cheese filling over the...

View full recipe at Fine Cooking


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