Homemade Green Crown Pasta Recipe - Stuffed Ricotta Pasta with Parmesan Fonduta

Homemade Green Crown Pasta Recipe – Stuffed Ricotta Pasta with Parmesan Fonduta

Learn how to make an elegant green crown pasta from scratch in this step-by-step tutorial. This recipe features a vibrant spinach pasta dough, a creamy ricotta and Parmesan filling seasoned with nutmeg and black pepper, butter-glazed seasonal vegetables, and a silky Parmesan fonduta. Perfect for anyone who wants to master homemade stuffed pasta and impress with a gourmet dish straight out of an Italian fine dining kitchen.
Whether you’re a beginner learning how to make homemade pasta dough, or an experienced cook looking for a new gourmet stuffed pasta recipe, this crown pasta technique is a showstopper.

🥬 Spinach Purée
• 200g spinach leaves
• 1L salted boiling water (for blanching)
• Ice bath
• Salt to taste
Method:
1. Blanch spinach in salted boiling water for 30 seconds or until stems are softening
2. Shock immediately in ice bath, wait 5 minutes for them to fully cool, then squeeze out excess water.
3. Blend until smooth and vibrant green. Add a tsp Xantam gum and tbs of olive oil for super glossy texture
4. Pass through a fine sieve for silky texture.
🧀 Ricotta and Parm filling
150g ricotta (drained if watery)
• 40g Parmesan (finely grated)
• 1 egg yolk
• Pinch of nutmeg (freshly grated if possible)
• Freshly ground black pepper (to taste)
• Small pinch of salt (careful, Parmesan is already salty)
Method
1. In a bowl, mix ricotta, Parmesan, and egg yolk until smooth.
2. Season with nutmeg, black pepper, and a touch of salt.
3. Transfer to a piping bag (or small ziplock bag with corner cut) for easy filling.

🍝 Green Pasta Dough
• 375g 00 flour
• 6 egg yolks
• 1 large egg
• 115g spinach purée (from above)
• 3gr salt
• 3gr olive oil
• 1 egg yolk for assembly
Method:
1. Mix flour and salt together, make a well, add eggs and spinach purée.
2. Knead until smooth, rest wrapped for 30 mins.
3. Roll out until number 1-2.5 of you pasta machine setting (not paper thin and thick enough to hold the filling) and cut into 12 inch sheets
4. Pipe filling onto lowest wide part, leave a 2 finger space from the side edges
5. Roll dough upwards onto itself until covers the filling
6. Lightly brush egg yolk above it lengthwise
7. Roll it onto itself to seal the filled pasta shape
8. Delicately reshape to maintain a circular filled pasta
9. Press down on sides where the filling ends to avoid leaks and minimize air pockets
10. With your pasta shaper wheel cut lengthwise, guided by your finger leaving a 1.5-3 inch space above
11. Trim edges of pasta
12. Flip pasta and tuck one edge into itself, rolling the pasta onto itself tightly to avoid air pockets
13. Brush egg yolk on the last end, pinch lightly to stretch dough and fold onto itself to seal the shap
14. Place on flour dusted surface and reshape if necessary, fold out crown tips outwards to refine the shape
15. Cook in salted boiling water for 3-5 minutes, until it floats
🌱 Butter-Glazed Peas, Snap Peas & Asparagus
• 50g green peas
• 50g snap peas (trimmed)
• 50g asparagus tips
• 30g butter
• 5 tbsp pasta water
• Salt to taste
Method:
1. Blanch each vegetable quickly in salted boiling water, then shock in ice water.
2. In a pan, melt butter, add vegetables, season lightly, and glaze until shiny.
🧀 Parmesan Fonduta
• 150ml heavy cream
• 80g Parmesan (grated)
• Salt & pepper
Method:
1. Heat cream gently (don’t boil).
2. Stir in Parmesan until melted and smooth.
3. Season to taste.
🍽️ Assembly
1. Place a spoonful of fonduta at the base of the plate.
2. Arrange green crown pasta in the center.
3. Garnish with butter-glazed peas, snap peas, and asparagus.
4. Finish with extra Parmesan and a drizzle of olive oil.