Pecorino, Cabbage, Bacon and Black Pepper Quadrati was developed by Missy Robbins at A Voce in New York.  Delicious cheese-filled parcels are bellissimo!
Pecorino, Cabbage, Bacon and Black Pepper “Quadrati”

Pecorino, Cabbage, Bacon and Black Pepper “Quadrati”
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
  • 3 Tablespoons olive oil
  • 6 ounces bacon or pancetta, diced into 1/4-inch chunks
  • 1/2 yellow onion, finely diced
  • 1/2 head Savoy cabbage, shredded
  • 1 Cup chicken stock
  • 1/4 Cup Vermouth
  • 54 pieces Quadrati Pasta (recipe follows)
  • 6 ounces salted butter
  • 2 Cups Pecorino Romano cheese, grated
  • black pepper, to taste
  • nutmeg, freshly grated, to garnish
Quadrati Pasta
  • 4 Cups all-purpose flour
  • 16 egg yolks, lightly beaten
  • 1/3 Cup water
  • 1 pound Ricotta
  • 1 pound Pecorino cheese, grated
  • 1/2 Cup Pecorino Romano cheese, grated
  • salt, to taste
  • black pepper, to taste
Instructions
  1. In a large sauté pan over medium heat, warm olive oil. Add bacon; render until cooked through but not crisp, about 5 minutes. Add the onion, cooking until translucent. Add cabbage, chicken stock and vermouth; cooking until cabbage is wilted, another 7 to 8 minutes.
  2. Meanwhile, in boiling, salted water, cook the pasta until tender, about 12 minutes. Add the drained pasta to the pan; swirl in butter. Add 1/4 cup Pecorino Romano cheese and pepper and cook for about 2 minutes.
  3. To serve, divide the pasta among 6 plates, about 9 pieces per serving. Grate nutmeg over each plate; finish with remaining Pecorino Romano cheese.
Quadrati Pasta
  1. To make the pasta dough, form a well in the center of the flour. Pour egg yolks and water into the well. Using a fork, gradually mix flour into the egg mixture until a coarse dough forms. Knead dough by hand until smooth. Wrap in plastic; let rest 20 minutes.
  2. Meanwhile, make the filling. In a medium bowl, mix together ricotta, pecorino cheeses, salt and black pepper.
  3. Using a pasta machine, roll dough into long, thin sheets; cut sheets into 3-inch squares. Place a small ball of filling (about 1 teaspoon) in the center of each square. Spray squares lightly with water. To form each quadrati, fold corners of pasta into a point; pinch sides to close. Each quadrati will look like a pyramid. Store finished pasta in a single layer on a lightly dusted sheet tray.
Notes
Quadrati Pasta

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