Ingredients
pasta
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1 1/2 cups (8 ounces) 00 flour (see Note)
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1/2 cup durum semolina flour, plus more for dusting
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1 teaspoon kosher salt
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10 large egg yolks
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1 tablespoon extra-virgin olive oil
Pesto
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1 1/4 cups blanched almonds
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4 garlic cloves
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2 1/4 cups extra-virgin olive oil
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4 cups basil leaves
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2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
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1 1/4 cups freshly grated Pecorino Romano cheese, plus more for garnish
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1/3 cup mascarpone cheese
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Kosher salt
Marinara
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Two 28-ounce cans whole peeled San Marzano tomatoes
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2 tablespoons extra-virgin olive oil
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1 garlic clove, minced
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Pinch of sugar
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Kosher salt
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2 cups fresh ricotta cheese (1 pound)
Directions
Make the pasta
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In a medium bowl, whisk the 00 flour and the 1/2 cup of semolina flour with the salt. In another bowl, whisk the egg yolks with the olive oil and 1/4 cup of water. Mound the flour mixture on a work surface and make a well in the center. Add the beaten yolks to the well and gradually incorporate the flour with a fork, starting with the inner rim of the well and working your way out until all of the flour is incorporated and a soft dough forms. Knead the dough until smooth and elastic, about 10 minutes. Wrap in plastic and refrigerate for 1 hour.
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Cut the dough into 8 equal pieces and cover with a kitchen towel. Lightly dust 1 piece of dough with semolina flour and flatten slightly. Run the dough twice through a pasta machine at the widest setting. Run the dough twice through successively narrower settings until it is 1/8 to 1/16 inch thick and 14 to 16 inches long. Lay the pasta sheet on a semolina-dusted baking sheet and generously dust with more semolina. Repeat with the remaining 7 pieces of dough. Keep the pasta sheets covered with a damp kitchen towel.
make the pesto
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In a food processor, pulse the almonds with the garlic and olive oil until smooth. Add the basil and pulse until finely chopped. Add the Parmesan, the 1 1/4 cups of pecorino and the mascarpone and pulse until smooth. Season the pesto with salt and scrape into a large bowl.
make the marinara
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In a food processor, pulse the tomatoes with their juices until almost smooth. In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 1 minute. Add the pureed tomatoes and the sugar, season with salt and bring to a simmer. Cook over moderately low heat, stirring occasionally, until thickened, about 30 minutes; keep warm.
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Meanwhile, preheat the oven to 450°. Line 2 rimmed baking sheets with parchment paper. In a very large pot of salted boiling water, cook 2 pasta sheets until al dente, about 3 minutes. Using a slotted spoon, lift out the pasta sheets and let them drain slightly, then turn gently in the pesto to coat. Lay one of the pasta sheets on a prepared baking sheet and dollop 1/4 cup of the ricotta near one end. Fold one-third of the pasta sheet over the ricotta, then fold the rest of the sheet over onto itself. Repeat to fill the second pesto-coated sheet, then repeat the entire process with the remaining pasta sheets, pesto and ricotta. Cover the folded handkerchief pasta with foil and bake for 10 minutes, until hot throughout.
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Spoon the marinara sauce into shallow bowls. Top with the stuffed pasta handkerchiefs, garnish with pecorino and serve.
Make Ahead
The pesto and marinara sauce can each be refrigerated for 3 days.
Notes
Doppio zero (“double zero,” or 00) is a fine Italian flour available at specialty food shops and from amazon.com.