Ricotta Agnolotti Recipe
citrus-pepita pesto, miso butter, parmigiano-reggiano, heirloom carrots
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Ingredients
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Agnolotti Dough
Ricotta Filling
Citrus-Pepita Pesto
Miso Butter
Heirloom Carrots
Method
Agnolotti Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and crack in the eggs. Add olive oil. Gradually mix the flour into the eggs using a fork until dough begins to form. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Ricotta Filling
- 2
Prepare the Filling
In a bowl, combine ricotta cheese, grated Parmigiano-Reggiano, nutmeg, and salt to taste. Mix until smooth and set aside.
Citrus-Pepita Pesto
- 3
Miso Butter
- 4
Prepare Miso Butter
In a small saucepan, melt butter over low heat. Stir in white miso paste until well combined. Remove from heat and set aside.
Heirloom Carrots
- 5
Roast the Carrots
Preheat the oven to 400°F (200°C). Peel and cut heirloom carrots into bite-sized pieces. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Assemble Agnolotti
- 6
Form the Agnolotti
Roll out the rested dough into thin sheets. Cut into squares. Place a small dollop of ricotta filling in the center of each square. Fold over to create a triangle and seal the edges. Repeat until all filling is used.
- 7