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MEATBALL PASTA

Yield: 4 portions

PASTA DOUGH

Ingredient                          
1 lb. - 12 oz. - All-purpose flour                       
2 tbsp. - Salt                               
6 ea. - Eggs                               
3½ tbsp. - Water                               
3 tbsp. - Olive oil                           
                   
PREPARATION:

  1. Mix flour and salt in large bowl.  Make a well in the middle of flour.
  2. Place wet mixture in the middle of the well.
  3. Pull dry ingredients into the wet ingredients slowly.
  4. After all ingredients are mixed together, place onto work surface.
  5. Knead until smooth and elastic.  
  6. Run through pasta machine until approximately 1/8” thick.  

CHEESE FILLING

Ingredient                        
12 oz.- Ricotta cheese                           
1 ea. - Egg                               
1 cup - Scallion (small chopped)                   
3 tbsp. - Flour                               
Salt & white pepper to taste                   

PREPARATION:

  1. Drain cheese well.  
  2. Mix all ingredients in large bowl.  
  3. Place into refrigerator.

RED PEPPER FILLING

Ingredient                           
3 ea. - Large Red Peppers                          

PREPARATION:

  1. Roast peppers over open flame until outside is almost black.  
  2. Place pepper into a bowl: cover with plastic wrap for 5 minutes.  
  3. Remove peppers from bowl and peel away black coating.  
  4. Cut peppers into medium dice.  
  5. Return to bowl: cover with plastic wrap and place on side.  

MEATBALL FILLING

Ingredient                           
20-30 ea - Rosina ½ oz. Traditional Meatballs

PREPARATION:

  1. Place frozen meatballs into a bowl.  
  2. Place into microwave for 3-4 minutes (or until warm).  
  3. Cover and place on side.  

EGG WASH

Ingredient                          

2 ea.  - Eggs                                  
3 tbsp. - Water                               

Wisk eggs and water together.  Place on side  

ASSEMBLY OF PASTA

  1. Place pasta dough onto work surface.  Place 1 tbsp. of cheese filling onto dough every 3 to 4 inches apart.  
  2. Place 1 tbsp. of red peppers on top of cheese filling.  
  3. Place 1 warm meatball on top of cheese and pepper filling.  Lightly egg wash dough around each meatball.
  4. Place dough on top of meatballs.  Press lightly around meatballs to start sealing the dough together.  Cut dough in between each section of meatballs.  
  5. Press outer edge of individual pasta balls with fork to finish sealing.  
  6. Place pasta balls into boiling water (add 1 tbsp. of salt to water).  
  7. Cook for about 3-4 minutes or until pasta dough is done.  Remove from water and place into bowl.  

GRAPE TOMATO SAUCE

Ingredient                         
4 qts. - Grape Tomatoes                           
3-4 cups - White wine                           
2-3 cloves - Garlic                               
½ cup - Shallots                           
½ cup - Parsley (freshly chopped)                   
½ cup - Oregano (freshly chopped)                   
¼ cup - Olive oil                            

PREPARATION:

  1. Place olive oil into large shallow pan over medium heat.  
  2. Place garlic and shallots into pan and sweat out.  
  3. Place tomatoes into pan to warm.  (Don’t let tomatoes break apart).  
  4. Place pasta balls into pan with tomatoes.  Add wine, parsley and oregano into pan.  
  5. Warm for about 5-8 minutes; the serve.  

* This recipe was submitted by an Erie Community College Culinary School Rosina Recipe Contest Scholarship Winner.