| Servings |
people
|
Ingredients
Pasta Dough
- 2 cups all purpose flour
- 1 tsp salt
- 3 large eggs
- 1 tbsp Rosemary EVOO
Ricotta Filling
- 15 oz whole milk ricotta
- 1 lemon zested
- 1 garlic clove peeled and minced
- 1 tbsp fresh chives chopped
- 1 tbsp fresh basil chopped
- 1/2 tsp salt
- pinch cracked black pepper
- pinch crushed red pepper flakes (optional)
Agnolotti Assembly
- 1 egg beaten with 1 tsp cold water
- 1 tbsp cornmeal/semolina flour
Finishing Touches
- 1/2 cup Fig Dark Balsamic Vinegar
- 4 tbsp salted butter
- 4 tbsp Rosemary EVOO
- 1 cup fresh peas
- 1 cup asparagus tips
- 2 oz speck thinly sliced (or use prosciutto or pancetta)
- salt and pepper to taste
Ingredients
Pasta Dough
Ricotta Filling
Agnolotti Assembly
Finishing Touches
|
|
Instructions
Pasta Dough
- In a large bowl, add flour and salt. Mound flour in the bowl, making a well in the center.
- Crack eggs into the center and drizzle with Rosemary EVOO.
- Using a fork, whisk the eggs and oil together until blended, then, slowly begin incorporating the flour into the egg mixture center.
- Once the majority of the flour has been blended with the eggs, use your hands to work the dough together into a ball. Set aside.
Ricotta Filling
- In a medium bowl, combine ricotta, lemon zest, garlic, chives, basil, salt, pepper, and pepper flakes. Set aside.
Agnolotti Assembly
- Lightly flour a clean work surface and cut the pasta dough ball into quarters.
- Using a pasta roller, roll the dough into thin sheets. Place a heaping tsp of ricotta filling on the pasta sheets (about an inch apart and with 1 inch of border around the edges).
- Lightly brush egg wash around each mound of filling. Fold the pasta sheet up and over the filling, and gently press down with your hands to seal. Pinch the gaps in-between the mounds of filling to seal as well.
- Using a fluted pasta cutter, trim around each, forming little rectangular parcels. Repeat this process for the remaining pasta dough and filling.
- Toss the now-filled agnolotti with a little cornmeal/semolina flour and set aside on a parchment lined baking sheet.
Finishing Touches
- Place Fig Dark Balsamic Vinegar in a small saucepan and bring to a simmer over medium-high heat. Continue to simmer the balsamic vinegar until it has reduced by half, forming a glaze. Remove from heat and set aside.
- Fill a large pot with salted water and bring to a boil over high heat.
- Once boiling, add agnolotti (working in batches if necessary) and cook until pasta parcels begin to float (appx. 2 minutes). Use a slotted spoon to remove the agnolotti and set aside (reserve 1/4 cup pasta water for finishing the dish).
- Melt butter in a large skillet over medium heat. Once the butter has melted, whisk in the Rosemary EVOO.
- Once the mixture is hot, add peas and asparagus and sauté until tender-crisp (appx. 2 minutes).
- Add reserved 1/4 cup pasta water to the skillet and bring to a simmer, stirring occasionally.
- Once the sauce has thickened slightly, add cooked agnolotti and toss to coat in the sauce.
- Portion pasta, veggies, and speck between plates, then drizzle with the Fig Dark Balsamic Vinegar glaze before serving.