Agnolotti Recipe
salame calabrese ricotta filling, cherry tomato, garlic breadcrumbs
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Ingredients
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Pasta Dough
Filling
Topping
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Filling
In a bowl, combine the finely chopped salame calabrese, ricotta cheese, grated Parmesan cheese, black pepper, and nutmeg. Mix until well combined and set aside.
Assembly
- 4
Roll out the Dough
After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. The sheets should be thin enough to see your hand through them.
- 5
Form the Agnolotti
Cut the rolled-out dough into squares (about 2 inches). Place a small teaspoon of the filling in the center of each square. Fold the dough over to form a triangle and press the edges firmly to seal. Ensure there are no air bubbles.
Topping
- 6
Prepare the Topping
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the halved cherry tomatoes and salt, cooking until the tomatoes start to soften.
- 7
Final Assembly
- 8
Cook the Agnolotti
Bring a large pot of salted water to a boil. Drop in the agnolotti and cook for about 3-4 minutes until they float to the surface and are al dente.
- 9
Combine and Serve
Drain the agnolotti and add them to the skillet with the cherry tomatoes. Toss gently to combine. Serve topped with toasted breadcrumbs and fresh basil.