Lanterne filled with a whipped ricotta and bacon filling. Finished in a thyme butter with lemon zest for a fresh zing. This filling is super savoury and delicious and will work in any filled shape.
Ricotta and bacon lanterne
Hi! I'm writing up the recipe for this delicious bacon and ricotta filled lanterne. This shape like all pasta has multiple names, it is slightly tricky but you will get the hang of it! Start out with my easy homemade pasta dough then make the filling while it rests. I serve the lanterne with a simple browned thyme butter, you can use sage or any other herb you like. Check out my guide to the best butter sauce for some more detail! The key to the bacon and ricotta filling is to use all the browned butter and fat left in the frypan from the bacon. It's sinfully good!
How to shape the lanterne
This shape is a little fiddly to make but after a couple you will get the hang of it. Always remember it doesn't need to be uniform or perfect! If you are new to filled shapes you could start with my easy triangoli.
- Cut out circles in the dough, I use cookie cutters to do this. Use whatever size you like, totally personal preference! Mine were about 9cm in diameter.
- Pipe about 1 tsp filling into the middle.
- Bring the middle of the bottom and top parts of the circle together and pinch firmly.
- Bring the sides up to middle and pinch together, pinching all the way along the four lines to seal.
- You don't want any gaps so take your time to really pinch those edges together firmly.
- Continue with the other circles. If you find they are drying out then cover them loosely with plastic wrap and you can also use a little water on the edges around the filling so it sticks.
Tips for the best lanterne in thyme sauce
- Check out my easy homemade pasta dough recipe for all the tips and tricks to getting the perfect pasta dough for the lanterne.
- Read my guide to the best butter sauce for pasta for the best butter sauce! One trick I like to do to make it extra foamy is ramp up the heat right at the end for a few seconds so it foams up.
- If you can, plan ahead and make the lanterne the day before you want to eat them (or week before!) it will make the process so much easier and less stressful.
- If you are making ahead you can freeze them. Freeze open on a tray then when frozen (20 mins or so) transfer to a container or freezer bag.
- Heat your plates! You don't want to go to all that trouble to then have it go cold so I always heat my plates in the oven before serving.
Made this dish and loved it?
Please tag me in a picture on instagram so I can see! Also if you loved it please leave me a review down below, it helps so much! Please get in touch anytime if you have any pasta questions I am always happy to chat and trouble shoot any problems!Print