Stuffed Lumaconi
Ingredients
- 400g Lumache (snail shaped pasta)
- 300g Hanini Ricotta
- 50g Semolina
- 50g Hanini Mature White Cheeseletes
- Finely chopped Fresh Parsley
- Fresh grated Nutmeg
- 2 Eggs
- Salt and pepper to taste
- Mayor Sugu (tomato sauce)
You can substitute some of the ricotta with fresh Maltese cheeselets. Put ricotta in a large mixing bowl. Add eggs, freshly grated nutmeg, some of the grated cheese and seasoning. Mix well till the mixture is of a creamy consistency. Add the chopped parsley. Mix well. Fill the lumaconi with the ricotta mixture. Put the stuffed pasta shapes on a large flat plate. Fill a large pan with water and heat till it starts boiling. Put the semolina on a flat plate. You can use a piece of greaseproof paper instead. Dip the ricotta side of the lumaconi in the semolina. By doing so the lumaconi will remain intact during cooking. When the water is boiling add some salt and with great care start cooking the lumaconi. You will know that they are cooked when they will rise to the top of the water. Whilst the lumaconi are cooking heat the tomato sauce. Carefully remove them from the water. Pay special attention because the water will be boiling. Put in a large serving dish. Spread the tomato sauce on them. Sprinkle with the remaining grated cheese and some freshly ground pepper. Serve immediately.
