Wild Mushroom Agnolotti Recipe

Instructions

1. 1

   Make the Pasta Dough

   In a mixing bowl, combine the flour and eggs. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped wild mushrooms, salt, and pepper; cook until mushrooms are tender. Remove from heat and let cool. Mix in ricotta cheese.

3. 3

   Roll Out the Dough

   After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin.

4. 4

   Fill the Agnolotti

   Cut the pasta sheets into squares. Place a small spoonful of the mushroom filling in the center of each square. Fold the pasta over to create a triangle and press to seal. Cut away excess dough.

5. 5

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Cook the agnolotti for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

6. 6

   Prepare the Sauce

   In a saucepan, combine heavy cream and pesto sauce over low heat. Stir until warmed through.

7. 7

   Serve the Dish

   Plate the agnolotti and drizzle with the pesto cream sauce. Top with arugula, toasted pine nuts, and grated parmesan cheese. Serve immediately.