Little Stuffed Hats in Broth
Delight in the comforting charm of "Little Stuffed Hats in Broth," a delicate, homemade pasta dish that combines rustic Italian craftsmanship with soul-soothing flavors. These adorable pasta hats, crafted from tender homemade dough, are filled with a velvety mixture of ricotta, Parmesan, and spinach, delicately seasoned with nutmeg for a subtly warm flavor. Simmered gently in an aromatic chicken broth infused with fresh thyme, this dish is a perfect marriage of texture and taste. Ideal for cozy dinners or celebratory meals, each bite offers a balance of creamy filling, tender pasta, and savory broth. Garnish with a drizzle of olive oil and freshly grated Parmesan for the ultimate comforting experience. Perfect for anyone seeking an elegant yet approachable homemade pasta recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 whole Large eggs
- 150 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 100 grams Spinach
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 liters Chicken broth
- 2 sprigs Fresh thyme sprigs
- 1 tablespoons Olive oil
Instructions
Begin by making the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and beat them gently with a fork, slowly incorporating the flour. Knead the mixture until it forms a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling: Wash the spinach thoroughly and wilt it in a hot skillet with a few drops of water. Once wilted, allow it to cool slightly, then squeeze out excess moisture and chop finely.
In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, 0.5 teaspoons of salt, and black pepper. Mix well until the filling is smooth and evenly combined.
Once the dough has rested, roll it out on a floured surface into thin sheets, about 1-2mm thick. Use a round cookie cutter or the rim of a glass to cut circles from the dough, approximately 7-8cm in diameter.
Place a teaspoon of filling in the center of each dough circle. To shape the 'hats,' fold the circle in half over the filling to form a semi-circle and press the edges to seal. Then bring the two ends of the semi-circle together and press to seal, forming a hat-like shape. Repeat until all the dough and filling are used.
Bring the chicken broth to a gentle simmer in a large pot. Add the thyme sprigs and 0.5 teaspoons of salt for extra flavor, and let it steep for 5 minutes before removing the thyme.
Add the little stuffed hats to the simmering broth and cook for 5-7 minutes, or until the pasta is tender and the filling is heated through.
Serve the hats in bowls, ladling the flavorful broth over them. Drizzle a little olive oil on top and garnish with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 3.5 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1412 mg | 109% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
