Lobster Agnolotti Pasta Recipe
Recipe information
Make Lobster Agnolotti Pasta in just 1h 30m. Maine lobster and Venetian-style tri-colored pasta agnolotti with wild mushrooms, grilled asparagus, and crumbled guanciale
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pasta and Filling
Pasta Preparation
1. Make the Pasta Dough
In a bowl, mix flour and salt. Create a well in the center and add eggs. Gradually mix the flour into the eggs until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2. Prepare the Filling
In a bowl, combine lobster meat, ricotta cheese, grated Parmesan, and a pinch of salt. Mix well and set aside.
3. Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
4. Shape 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 press edges to seal. Trim excess dough if necessary.
Local Coupons
No local coupons found for this recipe's ingredients.