Ingredients
1# Fresh Pasta Sheets, pref. squid ink or red pepper.
1# Ricotta (pref. freshly made)
1# Shrimp, cooked and chopped
4 Tbsp. Butter
4 Tbsp flour (Pref. Wondra Gravy flour)
2 cups milk
1/4 Tsp Safron
1/4 Cup Sweet White Wine or Sherry
Tbsp. Lemon Zest
3 eggs
8 oz Fontina Cheese
1 Tbs. Fresh Thyme, chopped
1 shallot
Salt
White pepper
Preparation
Pre-heat oven to 375
Mix Ricotta, lemon zest, thyme and eggs, salt and white pepper to taste. Set aside. Prepare a béchamel by melting butter, cooking chopped shallots, whisking in flour and then slowly whisking in first the wine/sherry and then the milk. Lover heat. As sauce thickens, crumble in the saffron and whisk briskly.
Grease pan and ladle a coating of sauce onto baking dish Place first layer of pasta down. Spoon 1/3 of the ricotta mixture, sprinkle with half the shrimp, ladle on sauce to cover Repeat with another layer, and top with final pasta sheet, ladle a thin coating of sauce and grate fontina to cover. Bake 30-45 minutes, uncovered until brown and bubbly. Place a foil-covered cookie sheet under pan to catch overflow.
Allow to rest 20 minutes and serve
