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Ingredients
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Agnolotti and Brodo
Method
Preparation and Cooking
- 1
Make the Dough
In a large bowl, mix the flour and a pinch of salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine the beet puree, ricotta cheese, grated Parmesan, orange zest, salt, and black pepper. Mix until well combined.
- 3
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece into thin sheets, about 1/16 inch thick, using a pasta machine or a rolling pin.
- 4
Form the Agnolotti
Cut the rolled dough into squares (about 2x2 inches). Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle, pressing the edges to seal. Fold the corners of the triangle back towards the center to create the agnolotti shape. Repeat with remaining dough and filling.
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully add the agnolotti and cook for about 4-5 minutes, or until they float to the top. Drain and set aside.
- 6
Prepare the Brodo
In a large pot, bring the vegetable broth to a simmer. Add the poppy seeds and let it simmer for 5 minutes.
- 7
Serve
To serve, place the agnolotti in bowls and ladle the hot brodo over them. Garnish with fresh parsley and additional poppy seeds if desired.
