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Spring Pea Lanterne with Sauteed Mushrooms

For the dough...

Make your usual egg pasta dough, kneading vigorously until smooth and firm. Wrap tightly and rest for approximately 30 minutes.


For the filling...

Blanch about two cups of frozen green peas in lightly salted boiling water for ~30 seconds to a minute. Drain immediately and run under cold water until completely cool. Blend peas with 2 ounces of whole milk ricotta and 4 ounces of sheep's milk feta, thinning the mixture with extra-virgin olive oil as needed. Season to taste with salt and pepper.

Time to shape...

1. Roll a section of dough into a thin sheet (setting 6 on my Marcato machine). Cut 3" rounds out of the pasta sheet and fill with ~1/2 teaspoon of filling. Brush edges with a small amount of water.

2. Pinch two opposite sides together in the center and press firmly to seal.

3. Bring the other edges into the center to create a small parcel.

4. Press all edges together firmly to create a cross, straightening out the pattern and stretching/adjusting the dough as needed to achieve the desired shape.

Finishing touches...

Melt a few tablespoons of salted butter over medium heat. When hot, add thinly sliced mushrooms (I used a medley of shiitake, cremini, and oyster) and cook, stirring occasionally, until deeply browned, about 5-7 minutes. Add an additional few tablespoons of butter, followed by the cooked lanterne, and toss to coat. Serve with a dusting of fresh Parmesan. Bon appetit!


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