Truffle Agnolotti Recipe
Mushroom | Chive Oil | Beurre Blanc | Truffle Powder
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Ingredients
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Agnolotti Dough and Filling
Method
Preparation
- 1
Prepare the Agnolotti Dough
In a mixing bowl, combine the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Make the Mushroom Filling
In a skillet over medium heat, add a splash of olive oil, and sauté the chopped mushrooms until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and let cool. In a bowl, mix the sautéed mushrooms with ricotta cheese, grated Parmesan, and truffle oil. Season with salt and pepper to taste.
- 3
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece of dough at a time on a floured surface until it is very thin (about 1/16 inch).
- 4
Form the Agnolotti
Cut the rolled-out dough into squares (2x2 inches). Place a small spoonful of filling (about 1 tsp) in the center of each square. Fold the dough over to create a triangle, pressing to seal the edges. Then, bring the two corners of the triangle together to form a pouch and pinch to seal. Repeat with remaining dough and filling.
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.