I woke up this morning, grabbed a cup of black coffee, went straight to work, and dove into some of the things I needed to finish. In the early afternoon, I realized that I was expecting a shipment of books at the house and that I hadn’t eaten so much as a saltine cracker since last night. A bit later, back in my home kitchen, waiting for the delivery person to drop off the shipment, I decided to make good on a promise I made yesterday evening as I played Kingdom Hearts, when the significant other asked me to make try a recipe for stuffed pasta with ricotta and parsley, nestled in a nutmeg, parmesan, cream, and butter sauce.
It was one of the richest, most indulgent pasta dishes I’ve ever had in my life. It’s one of those things that, when eating, you should remember Child’s admonishment to, “dine, not feed”. The lack of quantity is made up for by how rich it tastes. As with the discovery of the spinach fettuccine with butter and parmesan cheese, this is now going in the permanent recipe file.
Stuffed Pasta with Ricotta and Parsley in a Nutmeg, Parmesan, Cream and Butter Sauce
The funny thing is, it’s not terribly difficult. The sauce takes only a minute or two, provided you control the temperature correctly. The pasta is the same homemade fresh pasta dough I’ve already taught you how to make with the addition of 1/2 tablespoon of milk, and the stuffing for the dumplings (or whatever you want to make – ravioli, tortellini, etc.) involves dumping the ingredients in a large bowl and incorporating them into a uniform consistency with a fork.
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