Agnolotti Recipe

Cooking Directions

1. 1

   Make the Dough

   In a clean workspace, mound the flour and create a well in the center. Crack the eggs into the well. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until a dough begins to form.

2. 2

   Knead the Dough

   Once the dough has formed, knead it by hand for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.

3. 3

   Prepare the Filling

   In a bowl, combine ricotta cheese, grated Parmesan cheese, freshly cracked black pepper, and a pinch of salt. Mix until well combined.

4. 4

   Roll Out the Dough

   Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. The sheets should be thin enough to see your hand through.

5. 5

   Shape the Agnolotti

   Cut the dough sheets into squares (approximately 3x3 inches). Place a small spoonful of the ricotta mixture in the center of each square. Fold the square over to form a triangle and press to seal the edges. Make sure to remove any air pockets.

6. 6

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them.

7. 7

   Serve

   In a skillet, heat olive oil over medium heat and add the cooked agnolotti. Toss gently to coat. Serve topped with fresh arugula and additional grated Parmesan cheese if desired.