The perfect recipe for a bowl of hearty agnolotti for a wonderful Sunday's lunch with family.
Recipe
How much time do you need?
Preparation time: 2 hr
Cooking time 15 min hr
Total time: 2 hrs 15min
Material:
Bowls
Kitchen scale
Cheese grater
Pasta rolling pin (or a pasta maker)
Pasta cutter (or a knife)
Kitchen towel, cutlery, knife
Spatula
Frying pan
Large saucepan
Cutting board
Ingredients (makes 4 serves)
Pasta dough:
135g of semolina flour
135g of 00 flour
180g of egg yolk
20g of egg white
1 pinch of salt
Filling:
100 grs of ricotta
50 grs cream cheese
20 grs dried porcini mushrooms
1 table spoon extra virgin olive oil
1 sauted onion
A pinch if salt
A pinch of black pepper
Sauce:
200g milk cream
2 shallots
1 garlic clove
Salt, to taste
Black pepper
Garnish
Fresh herbs
Freshly ground black pepper
Shredded parmesan cheese
Method:
Pasta:
Form a crown with the flour, arrange eggs and the olive oil in the centre. Start taking the wet ingredients from dough from the centre to the edges until the ingredients are joined. Knead for 10 minutes until the dough is smooth. Let the covered dough rest for 1 hour in the fridge. This step is essential and will make the rolling and stretching process much easier.
Filling:
Hydrate the porcini mushrooms for at least 1 hours in warm water. You may use the microwave to speed up the process if needed. 30 seconds in microwave medium power will work.
Rinse the mushrooms and reserve water for a good risotto! You may also add a couple of tablespoons of the creamy sauce.
Chop the hydrate porcini mushrooms. Mix the mushrooms with the ricotta, cream cheese, olive oil, sauted onion, season with salt and black pepper. Mix in a food processor for 2 minutes until it is mixed and creamy. Put in a pipping bag and place in the fridge till you have the dough sheets ready.
Assembling and shaping:
Cut half of the dough and reserve the rest in the fridge.
Cut the dough into 2 pieces and roll out each the dough until thin sheets are obtained. If you are using an automatic pasta maker, start with the widest setting (0) and continue until you reach 6 or 7. It has to be quite thin.
To make the agnolotti, place a teaspoon of your filling every 4 cms apart. Gently fold the pasta over and seal at the top. Gently press to release the air. Work your fingers down the edges to seal, pushing out any air bubbles as you go. Press in between of each filled bubble and pinch to seal and make a little hump, see picture below.
Roll over the little filled pasta so as to seal the agnolotti over the piched pasta and cut with a pasta cutter.
Creamy Sauce:
Finely slice the shallots. Finely chop the garlic. Cook in a sauce pan with 3 tbsp of olive oil for 1 minute. Do not let the garlic burn. Add the cream and cook for 5 minutes. Season with salt and black pepper to taste. Reserve until agnolotti are cooked and ready to serve.
Cooking the agnolotti:
Cook in boiling salty water for 6 minutes (add 1 teaspoon of salt per litre of water). Drain and start plating.
Platting:
Put 5 tablespoons of the sauce in a plate. Add 6-8 agnolotti. Drizzle with 4 more tablespoons of sauce. Grate some parmesan cheese and garnish with fresh herbs. Sprinkle with black pepper. Enjoy!
Tip: Prepare a big batch of agnolotti and freeze them for later. You can freeze them for several months. Place the agnolotti in a baking tray (picture below) and take it to the freezer. Once they have frozen, about 2 hours later, transfer them to a freezer bag and seal the bag.
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