Agnolotti Recipe
ricotta and herb stuffed – roasted confit tomatoes – basil – fior di latte mozzarella
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Ingredients
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Pasta Dough
Filling
Roasted Confit Tomatoes
Assembly
Method
Pasta Dough
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.
Filling
- 2
Make the Filling
In a bowl, combine the ricotta, chopped basil, grated parmesan, salt, and black pepper. Mix until well combined. Set aside.
Roasted Confit Tomatoes
- 3
Roast the Tomatoes
Preheat the oven to 300°F (150°C). In a baking dish, toss cherry tomatoes, minced garlic, olive oil, salt, and black pepper. Roast for 1 hour until tomatoes are soft and slightly caramelized.
Assembly
- 4
Assemble the Agnolotti
Roll out the pasta dough into thin sheets. Cut into squares, place a teaspoon of filling in the center of each square, and fold to create a triangle, sealing the edges well. Boil in salted water for 3-4 minutes until they float.
- 5
Serve
Plate the agnolotti topped with roasted confit tomatoes, torn fior di latte mozzarella, and fresh basil leaves. Serve warm.
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