Spoja lorda (Stuffed pasta) is a Romagna speciality to be cooked in beef stock.
Ingredients for 6 people:
– dough: 300 g flour, 3 eggs.
– stuffing: 200 g soft cheese (Campagnolo, Casatella or even ricotta and Raviggiolo); 100 g Parmesan cheese; 1 full egg; a pinch of nutmeg
– beef or capon stock
Prepare the dough layer. Spread out the dough forming two rather thin equal layers. Prepare the stuffing, mixing 200 g of soft cheese (ricotta, Casatella or Raviggiolo) with 100 g of Parmesan cheese, 1 egg and a pinch of nutmeg. Mix the different ingredients well, and then spread the stuffing on one of the two layers. Cover it with the other layer and press it slightly so that it adheres well to the first one. Cut the pasta with a suitable pastry cutter wheel forming small squares measuring around 2 cm on each side and cook them in abundant beef stock for a few minutes. Serve the pasta as soon as it is ready with grated Parmesan cheese.