Parmesan Agnolotti Recipe
charred cauliflower + ginger beurre noisette + aged gouda + almond
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Ingredients
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Pasta and Filling
Method
Preparing AGNOLOTTI
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix the ricotta, aged gouda, and parmesan cheeses until well combined. Season with salt and pepper to taste.
- 3
Shape the AGNOLOTTI
Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Cut the dough into squares, about 2 inches each. Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle, sealing the edges tightly. Cut out any excess dough and ensure the edges are well sealed.
- 4
Cook the AGNOLOTTI
Bring a large pot of salted water to a boil. Gently add the AGNOLOTTI and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
