Had this idea stuck in my head and needed to see if it would actually work.
Pappardelle ripiene (somewhere between pappardelle and ravioli), filled with ricotta, lemon zest, Parmigiano, and a pinch of nutmeg, then coiled into a spiral.
The dough is herb-laminated with basil, parsley, and oregano, creating a cool, almost fabric-like, pattern.
Finished with butter, a splash of white wine, lemon juice, fresh basil, and a bit of pasta water to bring it all together.
Happy to share how I made it if anyone’s interested.
by biancabosso
30 Comments
Spectacular!
That looks beautiful, a work of art
This was posted last week.
Oh wow! This is amazing!
Now practice your butter sauce please
That is a thing of beauty!!
i really wish this dish was available at a pasta restaurant near me. I’ll have to try making this. thank you! this looks incredible!
Absolutely gorgeous!!!
This looks absolutely delicious
It’s beautiful, and looks delicious.
Beautiful
Sweet baby Jesus. Incredible
Did you cook it coiled up in something or just cook it as a long (?) noodle and coil it up for plating?
Did you boil it rolled up, or did you make the spiral after? Also, its very pretty and sounds delicious.
Yes, please share your hows!
This is incredible!
Lovely! Amazing plates, you mind sharing where you can get them?
That is beautiful. Amazing work
Such beautiful creation! My eyes are very pleased!
This may be one of the most beautiful pasta dishes I’ve ever seen.
Mate, you have done something special. This would leave speechless even my grandma
That looks epic! Love everything! Beautiful plating! Please do share ♥️
Here’s my recipe, for those who are asking! I’ve got the full tutorial in the link in my bio if you need a visual reference.
# Herb-Laminated Pappardelle Ripiene Stuffed with Ricotta
# Serves 2
# Ingredients
# For the pasta dough
2 cups 00 flour
2 whole eggs + 2 egg yolks
# For the herb lamination
Fresh basil leaves
Fresh parsley leaves
Fresh oregano leaves
(Flat leaves work best — nothing too thick or woody)
# For the filling
400g ricotta (well-drained if needed)
Zest of 1 lemon
2–3 tbsp finely grated Parmigiano
Pinch of nutmeg
Salt + black pepper
# For the sauce
60g butter
Juice of ½–1 lemon (to taste)
Splash of dry white wine
Handful of fresh basil
½ cup pasta water (approx)
Extra Parmigiano, to finish
# Method
# 1. Make the dough
Tip the flour onto your bench and form a well in the centre. Crack in the eggs and yolks, then use a fork to begin bringing the dough together, gradually incorporating the flour from the edges.
Once it starts to come together, switch to your hands and knead until smooth, elastic, and slightly springy – about 8–10 minutes. Roll it into a ball and press it lightly with your finger; it’s ready when it gently springs back.
Wrap in cling wrap or cover with a bowl, and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough much easier to roll.
# 2. Laminate the herbs
[](https://substackcdn.com/image/fetch/$s_!I3nJ!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F482ed0a2-e0d5-4322-b377-03c549b621d4.heic)
Divide the dough into two pieces, keeping one covered while you work with the other. Flatten the dough slightly with your hand, then roll it through your pasta machine into a long sheet.
Start on the lowest setting, then fold the dough like an envelope, flatten it, and roll it through again on the same setting. Repeat this a few times before gradually working your way up to setting 6 or 7 (depending on your machine). The dough is ready when it’s thin and slightly translucent – you should be able to see your hand through it.
Lay the sheet on a lightly floured surface, then fold it in half and unfold to create a guide. Arrange your herbs across one half, spacing them so they don’t overlap too heavily. Fold the other half over the top to enclose them, then press down gently, being careful not to shift their placement.
Run the dough back through the machine, starting on a wider setting, then gradually thinning it back down to its original thickness. You can also use a rolling pin here if you want to avoid moving the dough too much.
You’ll see the herbs press and stretch into the dough, creating delicate, almost textile-like patterns throughout the pasta.
# 3. Make the filling
In a bowl, mix the ricotta, lemon zest, Parmigiano, nutmeg, salt, and pepper until smooth.
Taste and adjust — it should feel light, fresh, and just slightly tangy from the lemon.
# 4. Shape the pappardelle ripiene
Lay your laminated pasta sheet flat.
Pipe or spoon a line of filling along one side, leaving a small border. Fold the dough over to enclose the filling, pressing firmly to remove any air pockets and seal the edges. You can use a touch of water to act as glue.
Using a knife or fluted cutter, trim into a long strip.
To shape, gently coil each strip into a loose spiral — not too tight, just enough to hold its form.
# 5. Cook the pasta
Bring a large pot of well-salted water to a boil.
Cook the pasta for 2–3 minutes, or until tender but still holding its shape. I let the pasta coil sit in a wire strainer for this process, to keep its shape intact.
Reserve a cup of pasta water before draining.
# 6. Make the sauce
In a wide pan, melt the butter over medium heat.
Add a splash of white wine, followed by the lemon juice, letting it simmer briefly. Season lightly with salt and pepper.
Add a splash of pasta water and swirl the pan to emulsify — it should become glossy and lightly thickened.
# 7. Bring it together
Add the pasta directly to the sauce along with the fresh basil.
Gently toss, using a spoon to baste and coat every fold and curve of the pasta.
If needed, add a little more pasta water, a splash at a time, until the sauce loosens and clings properly.
# 8. Finish
Plate the pasta and finish with Parmigiano, freshly cracked black pepper, fresh basil leaves, and a final touch of lemon zest.
Glad you put your idea to table! Very creative and looks amazing.
This looks absolutely spectacular! I hope it was delicious. Please do share a method if you have one – I would love to give it a try!
Stunning
How did it taste? It looks very nice
Beautiful 😍
Now I want pasta