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Cocoa Lasagna with Ricotta and Walnuts – Fresh Whole Wheat Gourmet Pasta
The cocoa lasagna with whole-wheat semolina is an original and refined creation by Stefania Galatolo, perfect for those who love experimenting with fresh homemade pasta.
The dough, prepared with whole-wheat semolina and large eggs enriched with a touch of water, gives life to a cocoa puff pastry with an intense color and surprisingly balanced flavor, ideal for gourmet recipes.
The filling combines the creaminess of ricotta and walnuts with the delicacy of a pumpkin and potato cream soup, all enhanced with Emmental, Parmesan, pepper, walnuts nutmeg and a spicy note of curry. The result is an elegant, enveloping first course, perfect for special occasions or holiday lunches.
A recipe that demonstrates how fresh artisanal pasta can be creative, spectacular, and absolutely irresistible.
- 4 large eggs
- 450g whole-wheat semolina from Molise
- I added two tablespoons of water to the eggs
Posted in: Pasta
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