This filled pasta is from Angela’s family’s home region of Emilia Romagna. The fold is pretty simple and is a good place to start with filled pasta. The filling below is very typical of the region but you can be creative and fill these little parcels with whatever you like!
We have just combined it with a simple Butter Emulsion sauce so the flavours really zing. Just pile on the Parmesan!
Pasta Dough - Try Angela and Luke's recipe
400g Ricotta Cheese
100g Parmesan – finely grated
1 lemon - zested
Handful of chopped herbs (parsley, oregano or basil work well)
Salt & Pepper (to taste)
This is essentially a very basic butter sauce that we use to dress most of our filled pastas here at Lime Wood. The pasta filling is what you want to taste so complicated sauces are not the way to go. This works brilliantly and takes seconds!
By rule of thumb, we say 5ml of water or stock to 15g of butter, so the recipe below should be enough to dress pasta for 4 people. It must be made in the seconds before your pasta is cooked and due to be drained so timing is everything!!
20ml Water or Light Veg / Chicken Stock
60g Cold Salted Butter – cut into cubes
Written by our resident forager, Sammie, sharing some of the season’s most recognisable wild blooms and their traditional culinary and medicinal uses
As the New Forest settles into the warmer months, Curated at Lime Wood welcomes a new season of thoughtful finds inspired by slow summer living
Our resident forager Sammie explores the humble dandelion, uncovering its rich medicinal qualities, culinary versatility and deep-rooted folklore, and celebrating its place as one of nature’s most generous wildflowers
