Pasta
1/2 cup all purpose flour
1 1/2 cup semolina flour
1/2 tsp salt
2 eggs
splash of water (for consistency)
make dough by combining all ingredients. Let the dough sit at least 20 minutes (refrigerate if you want it to sit longer) then roll out.
Filling
2 eggs, beaten
2 cups cottage cheese
1 15 oz package ricotta
2 tsp Italian seasonings
2 cups fresh sliced mushrooms
1 onion, diced
4 cloves garlic, minced
2 TBS olive oil
2 TBS flour
1 tsp black pepper (or less your choice)
1 1/4 cups milk
1 Bag fresh spinach steamed (OR 10 oz frozen, thawed and drained)
2 large heads broccoli steamed and cut into florets (OR 10 oz frozen, thawed and drained)
2 Shredded carrots
1/2 cup grated parmesan (if you use parm reggiano shred some for the top)
1 package mozzarella
Parm reggiano for the top
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| Steamed broccoli |
Blanch home made noodles two minutes. Remove and lay to cool slightly
In a bowl combine cottage cheese, eggs, ricotta and Italian seasonings.
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| Cheese mixture |
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| Spinach hitting the steamer |
IN a large skillet cook the mushrooms, onion and garlic in oil, until tender. Stir in flour and pepper, then add milk all at once, moving continuously to avoid lumps. Heat until slightly thickened and bubbly, then stir in 1/2 cup parmesan cheese, and all veggies.
Layer into a 3 qrt baking dish in any order desired. Bake at 350* F for 35 minutes and allow to stand a few minutes prior to serving.
HEAVEN! If I could eat dairy still I would eat this every day.
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