Yukon Gold Potato Agnolotti Recipe
Recipe information
Make Yukon Gold Potato Agnolotti in just 1h 30m. Fava bean, parmesan, black truffle butter
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 Dough
Filling
Sauce
Pasta Dough
1. Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling
Assemble the Agnolotti
3. Roll Out Dough
After resting, roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
4. Fill and Cut
Place small mounds of filling on the dough, leaving space between each. Fold the pasta over and seal around the filling using your fingers or a fork. Cut into individual agnolotti pieces.
Cooking
5. Cook the Agnolotti
Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for 3-4 minutes until they float to the surface. Drain and set aside.
Sauce
6. Make the Sauce
In a skillet, melt the butter over medium heat. Stir in the black truffle oil, and season with salt and pepper to taste.
7. Combine
Add the cooked agnolotti to the skillet and gently toss to coat in the sauce.
Local Coupons
No local coupons found for this recipe's ingredients.