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Agnolotti
Di
Ricotta
E
Spinaci
1 lb
flour
6 oz
sweet
cream
butter
8 eggs
3 pn
salt, to
taste
15 oz
ricotta
cheese,
dry as
-possible
2 oz
spinach,
trimmed,
washed
13 oz
Parmesan
cheese,
grated
1 pn
black
pepper,
to taste
2 pn
nutmeg,
to taste
1 qt
heavy
cream
4 oz
mascarpone
cheese
2 pn
white
pepper,
to taste
STEP
ONE:
The
Dough-Combine
the
following
ingredients:
1 pound
bleached
flour,
2 ounces
sweet
butter,
5 eggs,
and 1
pinch
salt.
Work
the
dough
long
enough
to allow
the
butter
to be
incorporated
inside
the
dough.
Wrap the
dough in
a towel
and let
it rest,
for at
least
one
hour,
inside
the
refrigerator.
STEP
TWO:
The
Filling-
For the
filling,
steam
the
spinach
and chop
it very
fine.
In a
bowl,
beat
together
2 eggs
with 7
ounces
freshly
grated
Parmesan
cheese,
1 pinch
each:
salt,
black
pepper,
and
nutmeg.
Add 15
ounces
dry
ricotta
cheese
and mix
very
well,
but not
too
long.
If you
mix it
too
much,
the
mixture
will
become
liquid.
STEP
THREE:
The
Agnolotti-
Roll out
the
dough in
a thin
layer
and
brush it
with an
egg wash
(made
from 1
egg).
With the
help of
a
teaspoon
to make
a
"walnut"
shape,
place
the
spoon on
the
dough
and
cover it
with
another
layer.
Cut with
a round
pasta
cutter 2
inches
in
diameter.
Stuff
the
pasta
with the
filling
and cook
in
boiling
water
until
the
agnolotti
come to
the
surface
of the
boiling
water.
STEP
FOUR:
The
Sauce-
For the
sauce,
bring 1
quart
heavy
cream to
a slow
boil and
add 4
ounces
sweet
butter,
6 ounces
freshly
grated
Parmesan
cheese,
4 ounces
mascarpone
cheese,
1 pinch
of salt,
1 pinch
of
nutmeg,
2
pinches
white
pepper.
Boil
slowly
for five
minutes,
constantly
stirring
with a
wooden
spoon.
Serve
agnolotti
on warm
plates
with
warm
sauce.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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