Agnolotti Di Porcini Recipe

Time1h

Serves4

Romaine lettuce in a Caesar dressing with croutons.

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Ingredients

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1
Prepare the Filling
Soak the dried porcini mushrooms in warm water for about 20 minutes until softened. Drain and chop finely. In a bowl, mix the chopped mushrooms with ricotta, grated Parmesan, minced garlic, salt, black pepper, and chopped parsley until well combined.
2
Make the Dough
Mix 200 grams of all-purpose flour with 2 large eggs in a bowl. Knead until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3
Shape the Agnolotti
Roll out the dough into thin sheets. Place small mounds of the filling about 1 inch apart on the dough. Fold the dough over to cover the filling and press down to seal. Cut between the mounds to form individual agnolotti.
4
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.