Spring Pea Agnolotti Recipe
guanciale, pecorino, mint
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Ingredients
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Agnolotti Dough
Filling
Sauce
Method
Making the Dough
Prepare the Dough
In a large bowl, combine the flour and salt. Create 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. Wrap in plastic wrap and let it rest for 30 minutes.
Preparing the Filling
Make the Filling
In a food processor, combine the fresh peas, ricotta cheese, pecorino cheese, chopped mint, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Assembling the Agnolotti
Assemble Agnolotti
Roll out the dough into thin sheets. Place small dollops of the filling about 1 inch apart on one sheet. Fold the dough over and press down to seal around the filling. Cut into squares or half-moons. Make sure the edges are sealed well.
Cooking the Agnolotti
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes until they float to the top. Use a slotted spoon to remove them and transfer to a plate.
Making the Sauce
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy, about 5-7 minutes. Remove from heat.
Serving
Serve
Add the cooked agnolotti to the skillet with the guanciale and toss to coat. Serve immediately, garnished with fresh mint leaves and additional pecorino cheese.
