Celery Root & House Ricotta Stuffed Agnolottis Recipe

Agnolotti Preparation and Sauce

1. 1

   Make the Agnolotti Dough

   In a large bowl, combine the flour and a pinch of 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 rest for 30 minutes.

2. 2

   Prepare the Filling

   Boil the diced celery root in salted water until tender, about 15 minutes. Drain and mash the celery root. In a bowl, combine the mashed celery root with ricotta cheese, salt, and pepper. Mix until well combined.

3. 3

   Roll Out the Dough

   After resting, divide the dough into quarters. Roll out each quarter on a floured surface until thin enough to see your hand through. Use a pasta cutter to cut into squares.

4. 4

   Fill the Agnolotti

   Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle and press to seal. Ensure there are no air pockets.

5. 5

   Cook the Agnolotti

   Bring a pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.

6. 6

   Prepare the Pea Puree

   In a saucepan, boil English peas until tender, about 3 minutes. Drain and blend until smooth. Season with salt and pepper to taste.

7. 7

   Make the Brown Butter Sauce

   In a skillet, melt butter over medium heat until it starts to brown and smell nutty. Remove from heat.

8. 8

   Sauté the Wild Mushrooms

   In the same skillet, add wild mushrooms and sauté until golden brown. Season with salt and pepper.

9. 9

   Plate the Dish

   On each plate, spread a layer of pea puree, arrange the agnolotti on top, drizzle with brown butter, and top with sautéed mushrooms and puffed wild rice for garnish.