Recipe Category: Il Classico
Chef Name: Guiseppe Musso
2-1/2 cups Real California fresh Ricotta cheese
6 ounces grated Real California Scamorza cheese
2 cups grated Real California Dry Jack cheese
Salt and pepper, to taste
Grated nutmeg to taste
3-1/4 cups all purpose flour
1-1/4 cups extra fancy semolina flour
6 whole eggs
Salt, to taste
5 ounces smoked pancetta, cut into julienne
1/2 tablespoon chopped shallots
1 pound Real California Mascarpone cheese
1/4 cup Real California whipping cream
1 tablespoon Real California butter
1-1/2 heads radicchio, cut into julienne
Grated Real California Dry Jack cheese, to taste
To prepare Pasta Filling, whisk together all ingredients in mixing bowl. Cover and refrigerate until ready to use.
To prepare Pasta, combine all ingredients in mixing bowl. Knead until dough is smooth. Rest dough 20 minutes in mixing bowl, covered with a towel. Roll pasta into sheets and cut into 1-inch squares. Fill each square with nutmeg-size scoop of filling. Close and fold into sombrero or cappelletti shape.
To prepare Sauce, combine pancetta and shallots in saucepan over medium heat. Cook, stirring frequently, until golden brown. Stir in Mascarpone, cream and butter. Continue to cook until thoroughly blended.
To serve, cook pasta in boiling salted water until just cooked through and al dente. Drain and add to sauce. When pasta is coated, add julienned radicchio. Just before serving, dust with grated Jack cheese.
PER ORDER: Makes 4 servings.