Keys : Cheese Continental Pasta Italian Italy European
Mediterranean WarmIngredients :
1 lb flour
6 oz sweet cream butter
8 x eggs
3 pch salt, to taste
15 oz ricotta cheese, dry as possible
2 oz spinach, trimmed, washed
13 oz parmesan cheese, grated
1 pch black pepper, to taste
2 pch nutmeg, to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pch white pepper, to taste
Method :
• STEP ONE: The Dough- Combine the following
ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5
eggs, and 1 pinch salt. Work the dough long enough to allow
the butter to be incorporated inside the dough. Wrap the
dough in a towel and leit rest, for at least one hour, inside
the refrigerator.
• STEP TWO: The Filling- For the filling, steam the spinach
and chop it very fine. In a bowl, beat together 2 eggs with 7
ounces freshly grated Parmesan cheese, 1 pinch each: salt,
black pepper, and nutmeg. Add 15 ounces dry ricotta cheese
and mix very well, but not too long. If you mix it too much, the
mixture will become liquid.
• STEP THREE: The Agnolotti- Roll out the dough in a thin
layer and brush it with an egg wash (made from 1 egg). With
the help of a teaspoon to make a
• "walnut" shape, place the spoon on the dough and cover
it with another layer.
• Cut with a round pasta cutter 2 inches in diameter. Stuff
the pasta with the filling and cook in boiling water until the
agnolotti come to the surface of the boiling water.
• STEP FOUR: The Sauce- For the sauce, bring 1 quart
heavy cream to a slow boil and add 4 ounces sweet butter, 6
ounces freshly grated Parmesan cheese, 4 ounces mascarpone
cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white
pepper. Boil slowly for five minutes, constantly stirring with a
wooden spoon.
• Serve agnolotti on warm plates with warm sauce.
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