Okay I’m officially confused because I’ve come to know this pasta as lanterne. I first became aware of it via Pasta Social Club’s recipe, and immediately became obsessed. Upon googling the name, though, it seems there a few different types of pasta that go by the Italian word for lanterns. Oh well, such is life, I’m calling these lanterne too.
Lanterne for me are the perfect stuffed pasta for their filling to pasta ratio. I make mine smaller than traditional ravioli and they have less dough/ folding than tortellini, making their pasta to filling ratio optimal. Whatever they’re actually named (please someone let me know in the comments), they’re my go to for a fancy Saturday night dinner.
What you’ll need
For the dough:
- 1.25 cups of semolina flour (the last quarter cup is for dusting)
1 cup of 00 flour
1 large egg
Salt, olive oil for taste
For the filling/ toppings:
- 2 cups of portobello mushrooms
- 1 cup of ricotta
- 2 tsp. of olive oil
- 1 tbsp. of butter
- Salt, pepper, sage
How to make it
- First, we’ll need to make our pasta dough. Mix ~1 cup of each of the types of flour and a little salt into a mixing bowl. Make a small hole in the middle and crack your egg straight into it. With a fork, whisk the egg, and slowly begin to incorporate the flour, moving in a circular motion.
- Continue to incorporate the flour until a dough forms. If it’s feeling too sticky, add some additional flour – equal parts 00 and semolina. If it’s not coming together, wet your hands with olive oil and begin to work it together that way. You can always add water tsp. by tsp. to get it to bind.
- Transfer the dough to a well floured surface and begin to knead the dough for 5-10 minutes. Allow the dough to rest, covered, for 20-30 minutes.
- While the dough rests, begin to make your filling. Take 1 cup of mushrooms and pulse in a food processor until you have little pieces. Toss into a skillet on medium heat with some olive oil to bring out that earthy flavor.
- Mix your mushrooms with your ricotta and add salt and pepper to taste.
- Time to roll out your dough. I roll mine somewhat thinner than I roll my ravioli, opting for a 7 on my pasta machine. If you’re hand rolling, consider making your dough nearly translucent to the point where you’re almost nervous about ripping it.
- Cut 2 in by 2 in squares of pasta dough. Place 1 tbsp. of filling in the middle of the dough.
- The tricky part: folding. Fold all four corners to meet together in the middle. Where each of the edges meet, press them together to form your lanterne. If they’re not sticking together, you might want to consider adding some water. (Hint: it only looks tricky, but should be relatively straightforward).
- Bring salted water to a boil and boil your pasta for 3-5 minutes. It shouldn’t take too long because the pasta is thinner than ravioli.
- For a finishing touch, slice the remainder of your portobellos and toss in browned butter. When ready to plate, chop and add sage, salt, and pepper.
- Plate, serve, eat and enjoy the beauty of the pasta whose name I still can’t figure out.
Recent Comments