Cookstown Potato Agnolotti Recipe
black kale, garlic-chilli butter, potato croutons, pickled pearl onions
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Ingredients
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Dough
Filling
Garlic-Chilli Butter
Garnish
Method
Pasta Dough
- 1
Make the Dough
In a mixing bowl, combine flour and salt. Create a well in the center, add eggs, and mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Assemble Agnolotti
- 3
Roll and Cut
Roll out the dough thinly and cut into squares. Place a small amount of filling in the center of each square, fold over to form a triangle, and seal the edges.
Cooking
- 4
Cook Agnolotti
In a large pot of boiling salted water, cook agnolotti until they float to the top, about 3-4 minutes. Remove and set aside.
- 5
Prepare Garlic-Chilli Butter
In a skillet, melt butter over medium heat. Add minced garlic and chili flakes, cooking until fragrant.
