Carla Hall’s Herbed Ricotta Pasta Bundles with Favas & Lemon

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Carla Hall's Herbed Ricotta Pasta Bundles with Favas & Lemon

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FOR THE HOMEMADE PASTA: Make a well in the middle of the flour; add in eggs, olive oil, and salt.  Gradually add the flour to the eggs with a stir of the fork until the pasta starts coming together and then knead until smooth.  Cover and let rest for about 1 hour.  FOR THE BUNDLES: In small skillet, sweat onions in 1 tablespoon butter.  Cook until soft, about 5 minutes  Combine ricotta cheese, Parmesan, dijon, lemon zest, mint, and cooked onions. Stir until everything is combined evenly.  To make bundles: spray pasta square lightly with room temperature water.  Place 1 teaspoon of cheese mixture in center of square.  Fold pasta square in half, then fold the top over and pinch the folded part back to connect the edges. (It will look like a flying nun’s hat.)  Place the finished pasta on a sheet pan with fine cornmeal or semolina to keep from sticking together or to the pan.  Cook the pasta bundles in boiling salted water. They’re cooked when the bundles float.  While cooking pasta, make butter sauce; melt 3 tablespoons butter in a medium skillet over medium heat.  Add fava beans; cook 2–3 minutes, coating beans in butter.  Ladle about ½ cup of pasta water into the skillet; bring to a simmer and cook 1 minute.  Once bundles are cooked, remove from boiling water and toss in the butter sauce.  Adjust seasoning.  Serve and top with bread crumbs, tarragon, and lemon zest.                 

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