Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Pasta Imbustata (Envelope Pasta)

INGREDIENTS

4 5-oz. Chicken breasts
1 cup Shiitake mushrooms, thinly sliced
12 whole Sun-dried tomatoes, thinly sliced
1 cup Spinach
2 cups Béchamel sauce (pre-packaged or homemade)
1½ cups Galbani® Premio Shredded Mozzarella, plus more for garnish
4 sheets Fresh pasta (9x9-inch sheets, about ⅛-inch thick)
4 cups Vodka sauce (pre-packaged or homemade)
8 tbsp. Toasted slivered almonds for garnish
  Micro greens or chopped basil for garnish
  Extra virgin olive oil for cooking
  Kosher salt and freshly ground black pepper

 

METHOD

  1. Filling: Grill chicken breasts until cooked through. Remove to a cutting board and dice into cubes. Transfer the cut chicken into a medium bowl.

  2. In medium pan, over medium-high heat, sauté mushrooms in a little olive oil.

  3. Add the sun-dried tomatoes and spinach. Cook for another minute until spinach begins to wilt down.

  4. Add mushroom mixture to the bowl with the chicken and mix well. Season mixture with kosher salt and freshly ground black pepper to taste.

  5. Alternate adding small amounts of warm Béchamel sauce with small amounts of Mozzarella cheese to the ingredients in the bowl, and mix well.

  6. Let the filling rest until it's at room temperature. (If you want to make the filling ahead of time, you can refrigerate it and add it to the pasta later.)

  7. Pasta: In a large pot, bring salted water to a boil. Prepare a medium bowl with cold water and ice and set aside.

  8. Cook the pasta until al dente. Remove the pasta from the hot water and shock in it ice water to stop the cooking process.

  9. Assembly: Preheat oven to 475 degrees F.

  10. To form the imbustata, take a piece of plastic wrap and coat with a thin layer of extra-virgin olive oil. Lay a sheet of pasta on the plastic wrap, and then brush olive oil on top of the pasta.

  11. Add ¼ of the filling to the center of the pasta sheet. Using the edges of the plastic wrap, fold the pasta over the filling like an envelope. Crimp the edges of the pasta to seal the imbustata.

  12. Repeat the process with the remaining pasta sheets and filling until you have completed all four imbustata.

  13. One at a time, flip each of the imbustata off of the plastic wrap into the palm of your hand, and gently place each in an oven-safe pan, at least 2 inches apart. Pour the vodka sauce into the pan all around the pasta packets.

  14. Place the pan in the oven and bake for 10 minutes.

  15. Place one of the imbustata onto each of four plates. Spoon the sauce from the pan all over imbustata.

  16. Garnish with extra shredded Mozzarella, almonds, micro greens, and basil if desired.

Pairings

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