Agnolotti Al Plin Con Ricotta Verde
This pasta is filled with a green ricotta and covered with a sage butter sauce
Makes enough for: 2 people
Ingredients
- 100 g 00 flour, plus extra for dusting
- 1 egg
- 1 pinch fine salt
- 125 g mixed green leaves such as baby spinach, rocket and/or watercress
- 80 g ricotta
- 1 egg yolk, whisked
- 35 g parmesan, grated, plus extra for serving
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to season
- semolina flour for dusting
- 50 g salted butter
- 6 leaves fresh sage
Method
- Place the flour, egg and salt into a stand mixer and mix using a dough hook
- When the dough forms, knead for 10 minutes
- Shape into a ball, wrap tightly in cling film and place into the fridge for 30 minutes
- While the dough is resting, wash your green leaf mixture and place into a dry, non stick frying pan
- Flash fry at a medium to high temperature until the leaves have wilted
- Set aside to cool, squeeze out the excess moisture then chop finely and place into a bowl
- Add the ricotta, egg yolk, parmesan and nutmeg and season generously
- Mix to combine then set aside *
- Roll your pasta to 1mm thick and cut into 6cm long strips
- Place a half teaspoon measure of the filling along the centre of each strip, 15mm apart from each other
- Lightly moisten the exposed pasta with a spray bottle, then fold the pasta towards you
- Pinch each side of the filling then press down and close the front edge
- Trim the agnolotti with a rotary cutter then place them onto a baking tray dusted with semolina, in a single layer
- While the pasta is drying, place a large pot of water onto the stove at a high temperature
- Bring to the boil, and salt generously
- Place the pasta into the water and boil for 3 minutes
- While the pasta is boiling, place the butter into a large frying pan and heat over a high temperature
- When it starts to froth, add the sage leaves and leave the butter to brown
- Add 50mls of the pasta cooking water and the pasta and cook for 30 seconds
- Turn the heat off, grate some parmesan over the pasta and serve with the lovely brown butter sauce
Notes
* if you want to, you could place the mixture into a piping bag