Pasta Rounds With Spinach-Ricotta Mousse Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons (1/4 stick) unsalted butter

1 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

1 pound ricotta

3 cups (12 ounces) grated mozzarella

1/2 pound mascarpone

1 tablespoon water, if needed

1 teaspoon salt

3/4 recipe (18 ounces) Basic Pasta Dough or Herb Pasta Dough, recipes follow

6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

2 to 3 tablespoons water

1 tablespoon finely chopped fresh thyme leaves

3 cups flour

1 tablespoon (1 ounce) unsalted butter

6 to 8 basil leaves, washed and dried

1 ounce dry-aged goat cheese, grated

1 teaspoon extra-virgin olive oil

3 cups Tomato Garlic Basil Sauce, recipe follows

5 egg yolks

1 tablespoon tomato paste

1 teaspoon freshly ground white pepper

1 cup chicken stock, heated

1 egg, lightly beaten

3 garlic cloves, minced

1 bunch (about 1/2 pound) spinach, washed, dried, and trimmed

1/3 cup freshly grated Parmesan

1/4 cup pine nuts

1/2 cup water

Semolina or all-purpose flour, for dusting

1 tablespoon finely chopped fresh rosemary leaves

2 pounds Roma tomatoes, peeled, seeded and diced

1 small onion, peeled, trimmed, and minced

Salt and freshly ground black pepper

8 large egg yolks

1 tablespoon finely chopped fresh sage leaves

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