A taste of the Amalfi coast
This is another recipe from my archives, the pictures below are from when I made this in 2009, my son was just a baby, he is almost a teenager now! Where have the years gone? And how many bowls of pasta have I made since then? And how many kilos have I gained…
As far as I can remember the inspiration for this dish came from a trip we had recently taken to Sorrento where we had eaten something similar in that beautiful town on the Amalfi coast. There are many similar recipes and I am not suggesting that I created this sublime marriage of creamy cheese, zesty lemon and silky egg pasta, but this is my interpretation. If my memory is correct I think the one we had in Sorrento was called “Agnolotti Sorrentino” and with the Amazing lemons that the Amalfi coast is so famous for, and the quality of the tomatoes down there it was indeed an amazing pasta experience, hence my attempt at a recreation!
Agnolotti with ricotta and lemon
- Pasta roller
- First make a batch of fresh pasta, see notes below for link
- Mix ricotta, lemon zest and grated parmigiano together in a bowl and season with salt and pepper and place in fridge for 1 hour
- Roll out pasta into thin strips using a pasta roller and cut out circles of pasta using a scone cutter or something similar
- Bring a pot of water, well seasoned with salt to a boil
- Place a teaspoon full of ricotta mix on the pasta and with a pastry brush lightly wet around the past edge with water
- Fold over the ricotta mix with the pasta and mould around with your hand to encase the ricotta with pasta to make half moon shapes of agnolotti making sure to expel all air from the pasta before sealing, if there is a lot of air trapped inside the agnolotti it will be prone to explode open when being cooked
- Once you have all your agnolotti made gently place them into the boiling water and cook for 2-3 mins, when you add them to the water they will sink, when they float to the top they are cooked, lift them out with a slotted spoon and serve immediately with a fresh tomato sauce, or a cream sauce or even just some Extra virgin olive oil and sprinkle over some freshly grated parmigiano
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