Cauliflower Agnolotti Recipe
baby greens, pickled shiitakes, fried sourdough, basil, parmigiano, chili oil
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Ingredients
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Pasta Dough
Cauliflower Filling
Garnish
Method
Making the Pasta Dough
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the eggs. Mix until a rough dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Preparing the Cauliflower Filling
- 2
Cook the Cauliflower
Steam the cauliflower until tender, about 10-15 minutes. Allow to cool slightly, then chop finely.
- 3
Mix the Filling
In a mixing bowl, combine the chopped cauliflower, ricotta cheese, grated parmesan, nutmeg, salt, and black pepper. Mix until well combined.
Assembling the Agnolotti
- 4
Roll out the Dough
Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 5
Fill and Cut
On one sheet, place small mounds of filling about 1 inch apart. Moisten the edges with water, then place another sheet of dough on top. Press down around the filling to seal, then cut into squares or rectangles.
Cooking the Agnolotti
- 6
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti for about 4-5 minutes until they float to the surface. Remove with a slotted spoon.
Serving
- 7
Plate the Dish
In a large bowl, toss the cooked agnolotti with chili oil. Serve topped with baby greens, pickled shiitakes, fried sourdough, and fresh basil leaves. Finish with additional grated parmesan.