Ricotta and Speck pasta spirals on saffron cream

Delicious impressive stuffed pasta; spinach version on the blog. Some work, but follow steps and manageable.

INGREDIENTS FOR 4 SPIRALS

PASTA

200 g TYPE 00 FLOUR

2 LARGE EGGS

FINE SEMOLINA TO DUST

FILLING

250 g RICOTTA

100 g SLICED SPECK (reserve 4 slices to decorate)

50 g GRATED PARMESAN OR GRANA PADANO

NUTMEG

SALT

PEPPER

SAFFRON CREAM

200 ml COOKING CREAM

1 SACHET OF SAFFRON

3 TABLESPOONS OF GRATED PARMESAN

PEPPER

SALT

MILK IF NEEDED

I make a flour well, check eggs one at a time in a bowl, add and incorporate flour with a fork.

Then a spatula.

I knead thoroughly smooth.

I wrap and rest half an hour.

I prepare filling.

I mix ricotta, Parmesan, nutmeg, salt and pepper and chopped Speck.

I roll half, keeping rest wrapped, semolina-dusting, folding and narrowing rollers to a couple of mm.

I cut 4 sheets 30 cm long and pipe filling leaving 2 cm at ends.

I fold and seal.

I trim about 1 cm from filling.

I tightly coil.

I seal end firmly.

I make all 4.

I gently boil in salted water for 5/6 minutes.

I heat cream, Parmesan, saffron and salt and pepper to fluid sauce, adding milk if needed.

I crisp reserved Speck strips with oil.

I plate hot sauce, a drained spiral, Parmesan, crisp Speck, pepper and oil.