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Ingredients
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Agnolotti Dough
Method
Preparation
Make the Dough
In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until it forms a dough. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Cheese Filling
In a bowl, mix together ricotta, mozzarella, and parmesan cheeses. Season with salt and pepper to taste. Set aside.
Make the Lamb Bolognese Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Cook until softened. Add ground lamb and cook until browned. Stir in the crushed tomatoes, red wine, salt, and pepper. Simmer for 30 minutes. Stir in fresh basil before serving.
Roll and Fill the Dough
Roll out the rested dough thinly on a floured surface. Cut into squares or circles. Place a teaspoon of cheese filling in the center of each piece. Fold over and seal the edges firmly.
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serve
Plate the agnolotti and top with the lamb bolognese sauce. Sprinkle with pecorino romano cheese before serving.