Post by chief_cook2 on May 27, 2003 19:15:32 GMT -6
Pasta
1 3/4 C. flour*
2 T. unsweetened cocoa powder
1 pinch salt
2 extra large eggs
2 tsp. vegetable oil
Filling
4 C. whole milk ricotta cheese
2 C. heavy cream
6 T. granulated sugar
1 T. grated orange rind
2 T. Grand Marnier
1 pinch salt
Other
12 oz. bittersweet chocolate, chopped
Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the
center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is
smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap well with plastic
wrap and let it rest for 30 minutes.
Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips. Cook two strips
at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the
noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain.
Combine all filling ingredients and mix until smooth.
Assembly
Preheat oven to 425ºF with the rack in the upper third of the oven. Generously butter an 11 x 8 x 2-inch
pan. Alternate layers of noodles, cheese filling and chocolate, ending with a cheese layer. Bake for 20
to 25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then
serve warm.
* or 1 cup flour plus 3/4 cup semolina or pasta flour