Goat Cheese And Sweet Potato Agnolotti Recipe
A hand-made pasta filled with a mousse of goat cheese, roasted sweet potato, and pureed black truffles.
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Ingredients
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Agnolotti Dough
Method
Making Agnolotti
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually combine the flour with the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 2
Prepare the Filling
In a bowl, mash the roasted sweet potatoes until smooth. Mix in the goat cheese, black truffle puree, salt, and black pepper until well combined.
- 3
Roll the Dough
Divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- 4
Assemble the Agnolotti
Cut the rolled dough into squares about 3 inches wide. Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle, pressing to seal the edges. Cut the edges with a pastry cutter to create a decorative edge.
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and serve immediately.