2 cups ricotta cheese (I like Bellwether Farms Sheep’s Milk Ricotta)
2 large egg yolks
½ cup all-purpose flour, plus more for dusting
½ cup chopped fresh basil, plus more for garnish
¼ teaspoon ground pepper
⅛ teaspoon salt
1 cup diced shallot
2 cloves garlic, chopped
2 cups sliced Shiitake mushrooms
1 cup (or more) fresh or frozen peas
½ cup mascarpone cheese
½ cup vegetable stock
extra-virgin olive oil
Shaved Parmesan cheese & arugula for garnish
We discovered this terrific dish when we attended the International Housewares Show in 2016 at a wonderful little restaurant called Osteria Langhe. It was recommended to us by a friend from our wine days, Brian Duncan and we'll be forever grateful. It was a major highlight of our trip and now the restaurant is a regular pitstop once a year when we visit Chicago. On returning home we were obsessed with how to make it and Walt immediately set to figuring out how. It helped a lot that our daughter knew how to make pasta. It is now a classic dish in our home. We hope you enjoy it as much as we do every time.
For Pasta (Follow your favorite pasta recipe or cheat by using won ton skins)
La Tur Cheese (Italian soft cheese somewhat like brie but in a little tub)
¼ cup White Wine
¾ cup Chicken Stock
1 Garlic clove (smashed)
3 Thyme sprigs
1 tsp Thyme leaves
Make pasta and roll into thin sheets, then cut into three inch squares. Alternatively, use square won ton wrappers.
Remove La Tur cheese from refrigerator and spoon about ½ tablespoon into center of pasta square. Wet the edges and seal into a triangular package. Please on a parchment lined, floured baking sheet. Repeat until you have made the desired quantity. (5 is a good number per person for a hearty appetizer)
Boil six quarts of water to cook pasta. Meanwhile heat white wine and chicken stock in a small saucepan. Add smashed garlic and thyme sprigs and simmer until pasta water is ready. If liquid evaporates too quickly, add more chicken stock as needed. You will want about ¾ cup of liquid when finished.
When water comes to a boil, salt generously and cook the plin until they are al dente and rise to the top – about three minutes. While this is cooking, strain the sauce into a clean bowl and return liquid to pan and simmer. Whisk in butter one tablespoon at a time until incorporated in sauce and remove from heat.
Drain the plin and divide evenly into small bowls. Spoon the sauce equally over the top of each and sprinkle with thyme leaves.
Serve with something delicious - this past week we opted to enjoy it at the restaurant with a bottle of delicious Arneis from Vietti.
Word of note - this is Mr CapaBunga's version of the dish - the picture of the actual dish from the restaurant is above.