Mushroom & Goat Cheese Agnoloti Recipe

Preparation Steps

1. 1

   Make the Dough

   In a large bowl, mix flour and salt. Make a well in the center and add eggs and olive oil. Gradually incorporate flour into the eggs until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, sauté the chopped mushrooms and minced garlic until mushrooms are soft. Remove from heat, let cool, then mix with goat cheese, thyme, salt, and pepper.

3. 3

   Roll Out the Dough

   Divide the dough into 4 pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

4. 4

   Fill the Agnolotti

   Cut the rolled dough into squares. Place a teaspoon of filling in the center of each square, fold over to create a triangle, and seal the edges. Repeat until all filling is used.

5. 5

   Cook the Pancetta

   In a skillet, cook the diced pancetta over medium heat until crispy. Drain on paper towels.

6. 6

   Make the Truffle Sauce

   In a saucepan over medium heat, combine heavy cream and truffle oil. Stir in grated Parmesan until smooth. Season with salt.

7. 7

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Cook agnolotti for 3-4 minutes until they float. Drain and toss with truffle sauce.

8. 8

   Serve

   Plate the agnolotti, top with crispy pancetta, additional Parmesan, and chopped parsley.