pesto cream sauce, arugula, toasted pine nuts, parmesan

In a large mixing bowl, combine flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add wild mushrooms, salt, and pepper. Cook until mushrooms are tender, about 5-7 minutes. Let cool, then mix with ricotta and parmesan cheese.

Prepare the Filling

Roll out the dough into thin sheets. Cut into squares, and place a small spoonful of filling in the center of each square. Fold the square over to form a triangle, pressing to seal the edges. Cut into agnolotti shapes and set aside.

Shape the Agnolotti

In a pot of boiling salted water, cook the agnolotti for about 3-4 minutes until they float. In a separate saucepan, combine pesto and heavy cream over low heat, stirring until heated through. Season with salt and pepper to taste.

Cook Agnolotti and Prepare Sauce

Drain the agnolotti and toss gently with the pesto cream sauce. Plate with fresh arugula, sprinkle with toasted pine nuts, and finish with shaved parmesan.

Serve

all-purpose flour

eggs

wild mushroom agnolotti

Recipe information

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