Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy! Balanzoni, a hidden gem of Italian cuisine, is about to become your new obsession. Imagine delicate pasta pillows filled with creamy ricotta, swimming in a golden, sage-infused butter sauce that will make your mouth water instantly. This isn't just a recipe - it's a gourmet experience that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups flour
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
- 1/2 cup unsalted butter
- Fresh sage leaves
Instructions
- In a large mixing bowl, combine flour and a pinch of salt. Create a well in the center and crack the eggs into it. Gradually mix the eggs into the flour using a fork until a shaggy dough begins to form.
- Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. If the dough feels too dry, add a little water; if too sticky, sprinkle with additional flour. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the filling. In another bowl, mix ricotta cheese, grated Parmesan, and a pinch of salt until well combined. Transfer the mixture to a piping bag or a zip-lock bag with a corner cut off.
- Roll out the pasta dough very thin using a pasta machine or rolling pin. Aim for a thickness where you can almost see your hand through the dough.
- Cut the pasta sheet into 2-inch squares. Pipe a small amount of ricotta mixture into the center of each square.
- Fold the pasta squares diagonally to create triangles, carefully pressing out any air and sealing the edges with a fork or your fingers.
- Bring a large pot of salted water to a gentle boil. Carefully drop the balanzoni into the water and cook for 3-4 minutes until they float to the surface.
- While the pasta cooks, prepare the butter sauce. In a large skillet, melt the unsalted butter over medium heat. Add fresh sage leaves and let them sizzle gently until the butter turns a light golden brown and becomes fragrant.
- Using a slotted spoon, transfer the cooked balanzoni directly into the butter sauce. Gently toss to coat, allowing the pasta to absorb the sage-infused butter.
- Plate the balanzoni, spooning any remaining butter sauce over the top. Garnish with additional fresh sage leaves and a sprinkle of Parmesan cheese if desired.
Tips
- Dough Consistency is Key: The secret to perfect pasta is in the kneading. Take your time to develop the gluten, ensuring a smooth, elastic dough that's neither too dry nor too sticky.
- Thin is In: When rolling out your pasta, aim for translucency. If you can barely see your hand through the dough, you've hit the sweet spot!
- Seal with Care: When forming your balanzoni, press out any air bubbles and seal the edges tightly to prevent them from opening during cooking.
- Butter Sauce Wisdom: Watch your butter carefully when browning. You want a golden color and nutty aroma, but be careful not to burn it.
- Serve Immediately: Balanzoni are best enjoyed fresh and hot, straight from the butter sauce to the plate. The moment is magical, so time your cooking to serve immediately!Pro Chef Hack: If you're short on time, you can prepare the balanzoni in advance and freeze them. Simply lay them on a baking sheet, freeze until solid, then transfer to a freezer bag for later use.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 22g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 220mg
