Tomato, ricotta and guanciale stuffed girella pasta | Mutti Recipe
A showstopping pasta dish using the fresh flavour of Mutti Polpa for a tomato flavoured pasta dough and filling plus Polpa’s rich texture for a tomatoey sauce.
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Cooking tools:
- Baking sheet
- Pasta machine
- Plastic wrap
Ingredients
- 250 g 00 flour
- 2 whole eggs
- 2 Tbsp tomato juice from Mutti Polpa tin
- 3 Tbsp Olive oil
- 1 small shallot
- 4 cloves garlic
- 400 g Mutti Polpa
- Handful fresh basil leaves ((plus more to serve))
- Salt
- pepper
- 250 g ricotta
- 50 g guanciale
- 100 g tomato ragu
- 1 lemon (zested)
- Salt and pepper, to season
- 1/2 cup grated parmesan cheese
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