Shapes:
Ingredients
- 1 pound (450 grams; 8 to 10 medium) shallots
- 2 tablespoons (30 grams) unsalted butter
- Kosher salt
- ¾ cup (180 ml) dry vermouth
- 1 cup (240 ml) vegetable stock, plus more as needed
- 1 large Grana Padano cheese rind
- 5 sprigs fresh thyme
- 2½ ounces (70 grams) finely grated Grana Padano
- ⅓ cup (80 grams) full-fat ricotta
- A squeeze of lemon juice
- Freshly ground black pepper
- ¼ cup (60 ml) heavy cream, for serving
- 4 tablespoons (55 grams) cold unsalted butter, for serving
Directions
- Heat the oven to 325°F/165°C.
- Halve the shallots lengthwise and peel. Trim the hairy roots, but leave the base intact to keep the halves together. In a shallow Dutch oven or medium sauté pan, melt the 2 tablespoons butter over medium-high heat. Add the shallots, cut sides down, and sprinkle with salt. Cook until they begin to caramelize at the edges, 3 to 5 minutes. Turn down the heat if the butter starts to brown too quickly.
- Pour in the vermouth, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, 3 minutes. If you’re not using an ovenproof pan, transfer the shallots and remaining liquid to a baking dish that fits them snugly.
- Add the stock, cheese rind, thyme, and a generous pinch of salt. Cover and braise in the oven until the shallots are very tender, about 45 minutes. Let cool completely. Strain and reserve the braising liquid—you should be left with about 1 cup (240 ml).
- Pat the shallots dry, then roughly chop, removing any tough outer layers. Transfer to the bowl of a food processor and pulse until finely chopped. Add the Grana Padano and ricotta and pulse again until well combined. Adjust seasoning to taste with salt, pepper, and a squeeze of lemon juice.
- Transfer the filling to a bowl or piping bag and refrigerate until chilled, at least 30 minutes, or until ready to use.
- Before serving, bring the braising liquid to a simmer over medium heat in a medium saucepan or large saucier. Add the cream and simmer until slightly thickened, then season to taste with salt.
- Cook the pasta in well-salted water and, when tender, transfer it directly to the sauce, along with the 4 tablespoons cold butter. Continue cooking, swirling the pan constantly, until the butter melts and the pasta is well coated. Divide the pasta among bowls and serve.