Agnolotti Recipe
herbed ricotta and goat cheese filled, brown butter, hazelnuts, preserved lemons, radicchio
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Ingredients
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Fresh Pasta Dough
Filling
Sauce & Finish
Method
Fresh Pasta Dough
- 1
Make the dough
On a clean work surface pile the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner edge until a shaggy dough forms. Add cold water if dough feels too stiff. Knead the dough for 8–10 minutes until smooth, elastic and satin-like. Wrap in plastic and rest at room temperature for 30 minutes.
- 2
Roll the dough
Cut the rested dough into 4 pieces. Working with one piece at a time (keep others wrapped), flatten slightly and pass through a pasta machine or roll by hand to a thin sheet about 1.5–2 mm thick (pasta setting 6–7 on many machines). Dust with semolina or flour to prevent sticking and lay sheets on a lightly floured surface.
Filling
- 3
Prepare filling
In a bowl combine ricotta, goat cheese, grated Parmigiano-Reggiano, chopped parsley, chives, minced preserved lemon rind (or fresh lemon zest), egg yolk, salt, pepper and nutmeg if using. Mix until homogeneous but still slightly textured. Taste and adjust seasoning; filling should be well seasoned because the pasta and butter are mild. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easier portioning.
- 4
Portion filling and form agnolotti
Place one pasta sheet on your work surface. Pipe or spoon small dollops of filling about 1 tsp each and spaced 1½–2 inches apart in rows. Brush a thin line of water or beaten egg around filling and on the edges of the pasta sheet. Place another sheet on top, pressing gently around each mound to remove air and seal. Using a pastry wheel or knife, cut between mounds to form individual agnolotti squares/rectangles, then press edges with a fork or crimp to ensure a tight seal. Alternatively, fold and cut to make classic half-moon agnolotti shapes. Transfer finished agnolotti to a tray dusted with semolina. Repeat with remaining dough and filling. Refrigerate briefly if needed to firm up before cooking.
Sauce & Finish
- 5
Toast hazelnuts
If hazelnuts are not toasted, spread them on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes until fragrant and golden. Let cool, then rub in a towel to remove loose skins and coarsely chop. Reserve.
- 6
Cook agnolotti
Bring a large pot of heavily salted water to a rolling boil. Add agnolotti in batches (do not overcrowd) and cook for 2–4 minutes depending on thickness — they are done when they float and the pasta sheet feels tender but still holds shape. Use a slotted spoon to transfer cooked agnolotti directly into the brown butter skillet (reserve 1/2 cup pasta cooking water).
- 7
Make brown butter with hazelnuts and preserved lemon
In a large skillet over medium heat melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams, then solids turn golden-brown and smell nutty (3–5 minutes). Watch carefully so it does not burn. Reduce heat to low. Add the minced preserved lemon rind and stir for 15–30 seconds to release aroma. Add toasted chopped hazelnuts and stir to coat in the brown butter.
- 8
Finish pasta in sauce
Add the cooked agnolotti to the skillet with the brown butter and hazelnut mixture. Add the thinly sliced radicchio, a splash (2–3 tbs) of reserved pasta cooking water, lemon juice, and olive oil. Gently toss on low heat for 1–2 minutes to warm radicchio slightly and allow flavors to marry. If the sauce needs loosening, add more pasta water a tablespoon at a time until glossy and coating the agnolotti. Adjust seasoning with salt and pepper.
- 9
Plate and garnish
Divide agnolotti among serving plates. Spoon remaining brown butter, hazelnuts and preserved lemon over the top. Scatter extra chopped hazelnuts for crunch, finish with grated Parmigiano-Reggiano, a sprinkle of chopped fresh herbs and a few thin radicchio shreds for color. Serve immediately.
