Pasta Dave’s Rainbow Chard And Ricotta Agnolotti Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   In a large bowl, combine flour and a pinch of salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, sauté chopped rainbow chard in a little olive oil until wilted. Remove from heat and let cool. In a bowl, mix the cooked chard with ricotta, salt, and black pepper until well combined.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

4. 4

   Form the Agnolotti

   Place small spoonfuls of the filling about 1 inch apart on half of the rolled-out pasta. Fold the other half over and press down around the filling to seal. Cut into squares or circles using a pasta cutter.

5. 5

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes until they float to the surface. Remove and drain.

6. 6

   Prepare the Brown Butter Sauce

   In a skillet, melt butter over medium heat until it turns golden brown and develops a nutty aroma. Add chopped roasted hazelnuts, dried cherries, and sage. Sauté for a minute.

7. 7

   Serve

   Toss the cooked agnolotti in the brown butter sauce and serve topped with grated Grana Padano cheese.