Ingredients

• 250g/9oz ‘00’ flour
• plus extra for dusting
• 250g/9oz fine semolina
• 40ml/1fl½ oz olive oil
• 50g/1¾oz Parmesan
• grated
• 200g/7oz ricotta
• hung for 24 hours to drain
• 2 free-range egg yolks
• beaten
• pinch nutmeg
• salt and freshly ground black pepper
• 25g/1oz salted butter
• 8 sage leaves
• 55g/2oz Parmesan
• grated

Directions

• For the pasta
• place the flour and semolina in a mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water
• incorporating the liquid to form a dough. Knead until the dough is smooth and elastic and then form into a ball. Wrap in cling film and leave to chill in the fridge for 1 hour.
• Unwrap the dough from the cling film and roll out on a lightly floured work surface (or use a pasta machine) to a thickness of 1mm. Cut 9-cm/3½-in rounds from the dough using a circular cutter. This should make 24 culurgiones.
• For the filling
• mix the Parmesan
• ricotta and egg yolks together in a bowl. Season with salt and pepper. Add a teaspoon of the Parmesan mixture to the centre of each pasta round. Fold the sides up and seal along the top
• pinching as you go with your fingers
• so it resembles a dumpling shape.
• Bring a saucepan of salted water to the boil. Add the stuffed pasta and simmer for 2–4 minutes (or for 2 minutes after they float to the surface of the water). Drain the pasta
• retaining some cooking water.
• For the Parmesan butter
• heat the butter
• sage leaves and Parmesan in a small frying pan and add a small amount of pasta cooking water. Stir the butter into the stuffed pasta and serve immediately.