Chef Joe Sasto shows us how to dress up pasta for the holidays with festive stripes. Fresh pasta dough is rolled out with candy stripes, then turned into a variety of shapes, like bowties, tortelloni, caramelle, and ravioli, filled with a creamy cacio e pepe filling and tossed in a lemony brown butter sauce for a dish your family will love!

Quick Info

⏱️ 195 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

719 cal • 40g protein • 64g carbs • 32g fat

Tags

[Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Low-Calorie] • [High-Protein] • [Low-Sugar] • [Low-Fat]

Ingredients

• 2½ cups plus 2 tablespoons (325 grams) 00 flour, divided, plus more for dusting
• 2 large eggs, divided
• 6 large egg yolks, divided
• Kosher salt, to taste
• 2⅔ tablespoons (20 grams) freeze-dried beet powder, or to color preference
• 1 pound ricotta cheese
• 1 16-ounce bag of frozen chopped spinach, thawed and drained
• 1 teaspoon ground nutmeg or pumpkin spice seasoning
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup shredded mozzarella cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup (1 stick) unsalted butter
• 1 teaspoon fresh rosemary leaves, roughly chopped
• 6 fresh sage leaves
• 1 sprig of fresh thyme, leaves picked and roughly chopped
• Zest of ½ lemon
• Juice of ½ lemon
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Instructions Preview

1. Prep the cacio e pepe filling: Add the ric…
2. Make the pasta dough: Add 1¼ cups plus 1 t…
3. Cut the dough into thirds. With a rolling …

…and 12 more steps

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Recipe by: Joe Sasto • From: Tasty