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Ingannapreti (trick the priests) or sorpresine, pasta of Romagna

The ingannapreti or sorpresine resemble a stuffed pasta but are without the filling
Course First Course
Cuisine Emilia-Romagna
Keyword Pasta fresca
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Servings 4 serves

Ingredients

Pasta dough

  • 2 eggs, about 100 g
  • 200 g 00 flour

Tomato sauce

  • 30 g of olive oil
  • 60 g of butter
  • 80 g fresh mascarpone cheese
  • 100 g smoked bacon cut into thin strips
  • 1 teaspoon dried oregano or thyme
  • 300 g of tomato passata
  • 100 ml of water
  • salt to taste

Instructions

The pasta dough

  • Place the flour on a cutting board.
  • Make a well with your fist in the center of the flour and add the eggs. 
  • Using a fork, gradually incorporate the flour into the well in a circular motion until large breadcrumbs form.
  • From this point on, knead the dough on a clean surface with hands and wrists, imparting a motion that pushes the mixture forward.
  • If you need to, clean the working surface with a bench scraper.
  • Knead the dough vigorously until smooth, firm, and well-combined, about 5-10 minutes. 
  • Wrap the dough tightly in plastic and allow it to rest for at least 30 minutes and up to several hours at room temperature. If storing overnight, refrigerate, then bring back up to room temperature before use.

Pasta sheet

  • After resting, flour the cutting board and dough. Roll out a thin sheet of dough by hand or using a pasta machine.
  • By hand: flatten the ball with the palm of your hand and begin rolling out the pasta dough, starting from the center toward the sides and rotating it continuously (at least at first) to impart a regular shape. 
  • When the sheet becomes wide, wrap it around the rolling pin to rotate it.
  • When the pasta sheet is very thin, cut out 3.5x3.5cm squares using the pasta wheel.
  • Take a square of dough and form a triangle by joining and pressing two corners at the tip.
  • Pinch the other two corners by matching the points and pinch to seal.
  • Let the fresh dough rest for 30 minutes on a floured tray.

Sauce

  • In a large saucepan, melt the butter in the oil over a low flame and on a medium-small stove.
  • Add the sauce, water, and smoked bacon and stir. Also, add the mascarpone cheese and cover with the lid.
  • Cook the sauce with the pan covered on low heat for 2 minutes. Remove the lid, stir, and cook for 3 minutes more or until reduced as you like, stirring occasionally. Taste, add salt if needed, and turn off.
  • Cook pasta in boiling salted water until it rises to the surface. Drain and toss in the saucepan.
  • You can freeze fresh pasta after air-drying it for at least an hour.
    Store leftover seasoned pasta in the refrigerator for up to two days.