Agnolotti En Brodo Recipe
Enriched Porcini Broth, Ricotta & Truffle Pasta, Parmigiano Reggiano (Egg, Milk, Wheat, Vegetarian)
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Ingredients
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Pasta Dough
Filling
Broth
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently and gradually incorporate the flour until a dough begins to form. Knead the dough by hand on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 2
Prepare the Filling
In a medium bowl, combine the ricotta cheese, truffle oil, salt, black pepper, and grated Parmigiano Reggiano. Mix well until smooth. Set aside.
Broth
- 3
Make the Broth
In a saucepan, add the dried porcini mushrooms and pour in the vegetable broth. Bring to a simmer and let it cook for about 15 minutes. Add the garlic cloves, fresh thyme, salt, and black pepper. Continue to simmer for another 10 minutes, allowing the flavors to meld. Strain the broth to remove the mushrooms and garlic, and keep warm.
Assembly
- 4
Shape the Agnolotti
Roll out the rested pasta dough on a floured surface to about 1/16 inch thick. Cut into squares or circles (about 3 inches in diameter). Place a small spoonful of the ricotta filling in the center of each piece. Fold the dough over to create a half-moon shape, sealing the edges by pressing them together firmly. Use a fork to crimp the edges for a decorative touch.
Cooking
- 5
Serving
- 6
Serve with Broth
Ladle the warm porcini broth into bowls. Add the cooked agnolotti to the broth and garnish with additional grated Parmigiano Reggiano if desired. Serve immediately and enjoy!
