Recipe Courtesy of Cooking.com.
Fresh pasta can be flavored with garlic or herbs. For garlic pasta, add one minced large garlic clove to the eggs and salt before incorporating with the flour. For thyme pasta, mix two heaping teaspoons of fresh thyme leaves into the flour before you make the well. This recipe for fresh pasta will make enough for 4 to 6 servings.
This light Fresh Tomato-Basil Sauce is the perfect accompaniment to spaghetti, linguini, ravoli and lasagna, such as Swiss Chard Lasagna.
Nutrition Facts per Serving:
Calories: 421 Fat, Total: 21g Carbohydrates, Total: 36g
Cholesterol: 141mg Sodium: 566mg Protein: 23g
Fiber: 3g % Cal. from Fat: 45% % Cal. from Carbs: 34%
For Fresh Tomato-Basil Sauce Recipe, click here.
For Fresh Pasta Recipe, click here
Cooking.com Tip: Grating cheese by hand is one of those kitchen chores for which few people want to volunteer. To finely grate cheese for lasagna, pasta or any dish, use a rotary cheese grater. The rotating handle lets you quickly grate large quantities of cheese without a lot of effort on your part. Use if for grating chocolate and nuts, too.
Cooking.com Tip: Don’t make a mess of your kitchen counter when preparing fresh pasta, pizza or pastry dough. Use a wood pastry board large enough for all your baking and pastry needs. Wood helps absorb any excess moisture when kneading the dough so you add less flour. It is also the best surface for drying freshly cut pasta as the wood absorbs any moisture in the dough.
Cooking.com Tip: Sea salt draws the liquid from the tomatoes. To let the tomatoes drain fully, place the salted cut tomatoes on a cooling rack set in a jelly roll pan. The juices will drain out into the pan below and can then be discarded.
- FOR FILLING:1 pound Swiss chard, trimmed, rinsed, coarsely chopped
- 3 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 3 cups ricotta cheese
- 2 large eggs
- 3 1/2 cups FRESH TOMATO-BASIL SAUCE (see recipe link in Additional Info)
- 2 pounds ripe tomatoes, halved crosswise
- Sea salt
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 large garlic clove, minced
- 2 tablespoons water
- 1/2 cup (lightly packed) fresh basil leaves, coarsely chopped
- 5 1/2 ounces Parmigiano Reggiano, finely grated
- FOR LASAGNA SHEETS:1 recipe Fresh Pasta (see recipe link in Additional Info)
- 2 1/2 cups all-purpose flour
- 3 large eggs
- Generous pinch of sea salt
- 1 FOR LASAGNA SHEETS: Follow method for making Fresh Pasta and forming pasta sheets. Cut pasta into 5x15-inch sheets and let dry just slightly, about 10 minutes. Fill large bowl with cold water. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 1 1/2 minutes. Using pasta insert, transfer pasta from boiling water to cold water. Drain. Shake excess water from pasta and lay pasta atop clean dry kitchen towels.
- 2 FOR FILLING: Place Swiss chard in large pot over medium heat. Cover and cook until chard wilts but is crisp-tender, stirring occasionally, about 10 minutes. Remove from heat; drain any excess liquid. Transfer chard to large bowl. Season lightly with salt. Set aside.
- 3 Meanwhile, combine garlic, 1 tablespoon olive oil and 1 tablespoon water in small saucepan and bring to boil. Cook over medium heat until garlic is tender and water has evaporated, about 4 minutes. Remove from heat. Mix ricotta cheese and garlic mixture into cooked chard in large bowl. Season to taste with salt and pepper. Mix in eggs.
- 4 TO ASSEMBLE LASAGNA: Position rack in center of oven and preheat to 400 degrees F. Line bottom and sides of 15x10-inch baking dish with pasta sheets, overlapping sheets slightly. Spread 1/3 cup ricotta mixture over pasta sheets. Spoon generous 1/2 cup Fresh Tomato-Basil Sauce evenly over ricotta mixture. Sprinkle with generous 1/4 cup Parmigiano. Repeat layering 3 times. Cover with pasta sheets. Spoon remaining tomato sauce over, and sprinkle with remaining Parmigiano. Drizzle remaining 2 tablespoons olive oil atop lasagna.
- 5 Bake lasagna uncovered until top is deep golden and sauce bubbles, about 45 minutes. Remove from oven; cool slightly before serving.
- 6 FRESH PASTA:
- 7 MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours.
- 8 KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks.
- 9 FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long.
- 10 Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.
- 11 VARIATIONS:For Fresh Pasta with Garlic: Mix 1 minced large garlic clove into egg and salt mixture in center of flour well. For Fresh Pasta with Thyme: Mix 2 teaspoons fresh thyme leaves into flour before blending with egg and salt mixture.