Ease of preparation rating: Medium
Yield: 2-3 servings
Ingredients
18 ounces (500g) whole ricotta
½ cup (120ml) finely grated parmesan
3 eggs, beaten
1 ½ cups (360ml) flour
1 teaspoon (5ml) salt
1 teaspoon (5ml) black pepper
1 shallot, sliced
1 clove garlic, mashed
1 teaspoon (5ml) thyme
½ cup (120ml) white wine
1 tablespoon (15ml) butter
1 tablespoon (15ml) olive oil
2 cups (480ml) arugula
Salt and pepper, to taste
Method
In a large mixing bowl, sift flour and add ricotta, parmesan, eggs, salt and pepper. Mix together until dough is uniform.
Transfer dough to a piping bag with a large round tip.
Form long circular tubes on a tray or plate dusted with flour.
Dust the top with flour also, and place in the freezer.
Once solidified, remove from freezer and cut into ½ inch pieces, and return to freezer.
Boil water in a large pot over high heat.
Add noquis to boiling water, and cook for 3 minutes, or until they float to the top.
The sauce
Heat a pan with oil, and sauté shallot and garlic until soft.
Deglaze with wine and add thyme, salt, and pepper.
Reduce a few minutes, add butter and stir constantly.
Add noquis to sauce and toss.
Add arugula, toss and remove from the heat.
Serve hot, and garnish with grated parmesan.
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