I have found that the smoked pasta dough recipe from our first book, “Ideas in Food: Great Recipes and Why They Work,” is an excellent model for a filled pasta dough. I made a batch of the dough, un-smoked, and rolled it into sheets. I spread the sheets with a mixture of ricotta cheese, sour cream, and Parmigiano Reggiano. I topped the sheets with pasta and stamped out these anolini. We ate them in a quick sauce made with brown butter, mirepoix, ham, red pepper flakes, broth, and cream.
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