Handkerchief Lasagna Recipe

This recipe creates a rich and savory lasagna with delicate handkerchief-shaped pasta filled with a creamy cheese mixture. Serve it hot from the oven for a comforting, homemade meal.

Ingredients

Original recipe yields 4 servings:

Pasta Dough:

• 2 cups all-purpose flour (or "OO" flour)
• 3 large eggs

Cheese Filling:

• 12 ounces ricotta cheese
• 1 ounce Parmesan cheese, grated
• 1 large egg yolk
• 1/4 cup finely minced Italian parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper

Lasagna:

• 3 cups prepared marinara sauce (or any pasta sauce)
• 6 fresh basil leaves, torn
• 4 ounces mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese

Directions

Step 1: On a clean work surface, make a mound of flour and create a well in the center. Crack the eggs into the well and scramble them using a fork, gradually incorporating flour from the edges. As the dough thickens, use a bench scraper to lift and mix the remaining dry flour, forming a shaggy dough.

Step 2: Knead the dough by hand for about 3 minutes until a smooth ball forms. Cover and let it rest for 10 to 15 minutes.

Step 3: After the dough has rested, knead it again for about 4 more minutes, until it becomes very smooth and elastic. The dough is now ready. This recipe yields enough dough for two lasagnas. Divide the dough into two equal portions. Wrap one portion tightly and refrigerate it for at least 2 hours, or up to overnight. You can freeze the second portion for later use.

Step 4: For the cheese filling, combine ricotta cheese, Parmesan, egg yolk, parsley, salt, pepper, and cayenne in a bowl. Stir until the mixture is smooth and evenly combined. Cover and refrigerate until ready to use.

Step 5: Preheat the oven to 450F (230C).

Step 6: On a lightly floured surface, roll out the dough into a thin rectangle, about 1 inch thick. The thinner and larger the dough, the better. Turn the dough over occasionally and dust it with flour to prevent sticking. Once rolled out, use a pizza cutter to slice the dough lengthwise into two long strips.

Step 7: Bring a large pot of salted water to a boil. Gently lower the pasta strips into the boiling water and cook for about 1 minute and 30 seconds. Once cooked, transfer the strips to a bowl of cold water to cool down. After cooling, place the strips on a work surface and cut each strip in half widthwise, making 4 pieces in total.

Step 8: Reserve about 1/2 cup of the cheese mixture for later use. Spoon the rest of the cheese mixture evenly over each of the 4 pasta pieces, spreading it out roughly but evenly. Next, spoon about 1/3 cup of pasta sauce onto each piece. Top with torn basil leaves and scatter the mozzarella cheese evenly over the pasta. Set aside about 3/4 cup of mozzarella for later.

Step 9: Fold each piece of pasta in half, creating a handkerchief shape. This will encase the cheese filling and sauce.

Step 10: Spread a thin layer of marinara sauce at the bottom of a baking dish. Place the first handkerchief in the dish. Top it with 1/3 of the reserved cheese mixture, followed by a few spoonfuls of sauce and a sprinkle of shredded mozzarella. Repeat the process with the remaining three handkerchiefs.

Step 11: Top the lasagna with the remaining sauce, mozzarella, and a light dusting of Parmesan. Drizzle with a little olive oil.

Step 12: Bake the lasagna in the preheated oven for 25 to 30 minutes, or until the top is lightly golden brown and the edges are bubbling. Once done, let the lasagna rest for 10 to 15 minutes before serving.

Step 13: Cut the lasagna into quarters and serve. Enjoy your delicious homemade stuffed pasta handkerchiefs!