Photo: Eaters Collective
Filled Pasta Sheets
14 ingredients
Serves 8.
openrecipes
In this recipe from Chef Thomas Keller, sheets of fresh pasta are filled with a savory mixture of ground lamb, sautéed spinach and leeks, and pecorino romano cheese, then steamed until tender. Serve them alongside Chef Keller’s Herb-Crusted Rack of Lamb (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
1748
Calories
75g
Protein
80g
Fat
184g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Pasta | 1 cup cooked (140g) | 220 |
| Pine | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. unsalted butter, plus 2 Tbs. melted butter for brushing
- 12 oz. baby spinach
- Kosher salt, to taste
- 2 leeks, white and light green portions, rinsed well and thinly sliced (about 2 cups)
- 1/2 lb. ground lamb
- 1/2 tsp. espelette pepper
- 1/3 cup all-purpose flour
- 2 Tbs. toasted pine nuts
- 2 Tbs. dried currants
- 1 cup low-fat milk
- 1 cup finely grated pecorino romano cheese
- 3 egg yolks
- 10 oz. fresh pasta sheets, store-bought or homemade (see related recipe at left)
- 1 Tbs. finely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes