Seasonal Agnolotti Recipe
Delight in our Seasonal Agnolotti, a handmade pasta stuffed with a rich blend of fresh seasonal vegetables and artisanal cheeses. Each tender pocket is delicately folded and served in a silky sage brown butter sauce, topped with toasted pine nuts and a sprinkle of microgreens. This dish perfectly captures the essence of the season, offering a harmonious balance of flavors and textures that will transport your taste buds to a rustic Italian kitchen.
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Ingredients
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Pasta Dough
Method
Instructions
Prepare the Pasta Dough
In a large bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Make the Filling
Cook the seasonal vegetables until tender, then let cool. In a bowl, mix the vegetables with ricotta, Parmesan, nutmeg, salt, and pepper until well combined.
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece on a floured surface until thin (about 1/8 inch).
Form the Agnolotti
Place small spoonfuls of filling about 1 inch apart on one sheet of dough. Fold the dough over and cut into squares or circles, sealing the edges with water to prevent filling from escaping.
Cook the Agnolotti
Bring a large pot of salted water to boil. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.
Serve
Toss the cooked agnolotti in the sage butter sauce and serve immediately.
