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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (1632.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1517.5 |
| Total Fat 57.5g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 513.9mg | 0% |
| Sodium 3599.8mg | 0% |
| Total Carbohydrate 171.4g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 3.5g | |
| Protein 86.6g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1412.3mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1974.4mg | 0% |
Source of Calories