Yesterday, I failed to bring up something that since I have become a cheesemonger, bothers me. Little Miss Muffet, sat on her tuffet (wteff?) eating her CURDS AND WHEY.
Are you for serious? Someone eats that nasty watery business that is left after the curds have separated? Muffet. We need to have a talk. You are above this. (Or at least when I was a child I pictured you to be above this.)
Are you thirsty or something? Milk a goat, maybe drink the milk before you curds and wheyed it. I don’t know? Why would you drink that?
I am just saying, someone was either PARCHED or has a big issue with waste. And while I think that is ridiculous that you would drink that leftover cheese water, I do agree with avoiding waste.
Which is why everything I make this week will be ricotta based.
And you and I both know that the only real reason to make ricotta is to stuff pasta with it. AH, yeas.
Ricotta Stuffed Tortellini with Peas and Asparagus in an Alfredo Sauce
1/2 cup ricotta cheese
1/4 cup grated Parmesan
1/4 teaspoon fresh ground black pepper
1/8 teaspoon nutmeg
1/4 cup chopped chives
In a bowl combine all ingredients, except for the egg wash.
Mix well, and refridgerate until ready to use.
2 cups all-purpose flour, or 00 flour if you can find it
4 large eggs
Pinch of salt
In the bowl of your food processor combine the flour and salt and pulse to incorporate. Add in the eggs. Continue running the machine until the dough begins to pull away from the sides of the bowl. Remove and knead for 5 minutes or until the dough is smooth and elastic. Place in an oiled bowl for 1 hour to rest.
Then roll out with your pasta maker:
On the first setting, then fold in thirds, rotate and insert again. Repeat 3 times.
On the second setting, feed through twice.
On the following settings each one time until you reach your desired thickness.
Cut into 2 inch squares.
Place 1/4 teaspoon into a corner of each square. Brush egg wash on the bottom half of the square and fold over diagonally to seal. Fold back around your finger and press to connect the ends.
In boiling salted water, cook for 3, or until they float to the surface.
1/3 cup butter
1 1/4 cup heavy cream
1 clove garlic, chopped
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups fresh blanched peas
2 cups fresh blanched asparagus
Melt butter in a medium saucepan over medium low heat. Add the garlic and cook for 2 minutes. Add and cheese, and continue to whisk for 10 minutes or until thickened. Add the blanched asparagus, peas, and parsley and toss the cooked pasta with the sauce.
And you are ready for a spring feast! Don’t settle for the whey, when the curds can be so glorious!