Recipe Rhubarb Casunziei - Pasta

Created by Chef Fabio Bondi, owner and head chef of Local Kitchen & Wine Bar.

INGRÉDIENTSPasta Dough

Stuffing

Pasta sauce

PRÉPARATION

Mix the flour with the eggs and knead until smooth. Wrap in plastic wrap and set aside.
Place a saucepan of water on the stove and add the lemon juice and sugar
Blanch the rhubarb for 2 minutes until tender
Remove the rhubarb from the boiling water
Place in a food processor with the ricotta and half a cup of grated pecorino, then season to taste. Set aside.
Bring a large saucepan of water to a boil. Salt.
Begin rolling out your pasta dough until you get the thinnest shape possible on your pasta roller.
Once your pasta sheet is rolled out using the cutter, cut out 2-inch diameter circles.
Place your filling in a piping bag and fill it to a 1-inch diameter.
Using a food brush and a little room temperature water, wet the outside of the pasta circles.
Fold the pasta circles and seal the ends. Set aside on a baking sheet and dust with flour. Place a large saucepan on the stove over medium-high heat. Add the sunflower oil, butter, and rosemary to the hot pan. Just before the butter begins to brown, add 1/2 cup of boiling water for the pasta and continue to reduce. Add the pasta to the boiling water. Once the pasta has cooked for a few minutes, drain it and add it to the butter sauce. Add the remaining 1/2 cup of pecorino to the pan and reduce until rich. Assemble on a warm plate and garnish with rosemary sprigs and poppy seeds.