Fresh pasta filled with sheeps cheese ricotta and lemon served with a fresh tomato sauce
Course Lunch, Main, Pasta
Cuisine Italian
Keyword filled pasta, Italian pasta
Prep Time 30 minutesminutes
Cook Time 4 minutesminutes
Make pasta 30 minutesminutes
Total Time 1 hourhour4 minutesminutes
Servings 4servings
Cost €5.00
Equipment
Pasta roller
Ingredients
450gRicotta cheese Sheeps cheese ricotta if possible
Zest1Un-waxed lemonorganic is available
1handfulGrated parmigiano reggiano cheese
1amountFresh pasta See Fresh Pasta recipe
Salt and pepper
Instructions
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
Notes
Fresh egg pastaYou need to make a batch of fresh egg pasta to make the agnolotti, you can follow my recipe for fresh pasta here