MONICA'S PASTA BASKETS WITH RICOTTA AND LEMON

• servings: 4 people

Ingredients

FOR THE PASTA

300 g (10½ oz/scant 2½ cups) 00 flour or plain (all-purpose) flour

3 eggs

FOR THE FILLING

250 g (9 oz) ricotta, drained weight

70 g (2/ oz) grated Parmigiano Reggiano

zest of 1 unwaxed large lemon

TO SERVE

30 g (1 oz) butter

2 teaspoons ground cinnamon

Directions

Make the pasta as described on page 18 (egg pasta in umami app). Roll it out to about 1 mm thick, so you can see the board beneath it. Cut into 7 cm (2% in) squares. Monica has a special roller to do this, but you can use a ruler and a pastry cutter.

Combine all the ingredients to make the filling.

Dot a teaspoon of the ricotta mixture into the centre of each square. Gather the 4 points together and firmly press the adjoining edges together to create 4 seams. Repeat until you have used all your filling.

Bring a large pan of salted water to a gentle canter of a simmer and lower the cestini into it with a small sieve or slotted spoon. Cook for 3-4 minutes. While they are cooking, melt the butter in a small pan. When the cestini are ready, don't drain them, but scoop them out with a sieve or slotted spoon and plate them up with a couple of spoonfuls of melted butter and a dusting of cinnamon. Allow about 8 per person.

Notes

Pasta grannies page 227