Agnolotti Recipe
spiced walnut and ricotta, beets, sherry mustard greens
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Ingredients
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Pasta Dough
Filling
Beets and Mustard Greens
Method
Pasta Dough Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center, add the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, chopped spiced walnuts, nutmeg, salt, and black pepper. Mix until well combined.
Assembly
- 4
Roll Out the Dough
After resting, roll out the pasta dough thinly using a pasta machine or rolling pin. Cut into 3-inch squares.
- 5
Fill the Agnolotti
Place a small spoonful of the filling in the center of each square. Fold the square over to form a triangle and press edges together to seal. Ensure there are no air pockets.
Cooking Beets and Mustard Greens
- 6
Cook the Beets
In a saucepan, add diced beets and cover with water. Boil until tender, about 20 minutes. Drain and set aside.
- 7
Sauté Mustard Greens
In a skillet, heat olive oil over medium heat. Add chopped mustard greens, salt, and black pepper. Sauté for about 5 minutes until wilted. Add the cooked beets and drizzle with sherry vinegar. Stir to combine.
Cooking Agnolotti
- 8
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes or until they float to the surface. Drain and set aside.
Serving
- 9
Plate the Dish
On a serving plate, place a generous portion of the beet and mustard greens mixture. Top with the cooked agnolotti and drizzle with olive oil if desired.