Agnolotti di Ricotta e Spinaci
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 pound flour
- 6 ounces sweet cream butter
- 8 eggs
- 3 pinches salt, to taste
- 15 ounces ricotta cheese, dry as possible
- 2 ounces spinach, trimmed and washed
- 13 ounces Parmesan cheese, grated
- 1 pinch black pepper, to taste
- 2 pinches nutmeg, to taste
- 1 quart heavy cream
- 4 ounces mascarpone cheese
- 2 pinches white pepper, to taste
The Dough: Combine the following ingredients: flour, 2 ounces of the sweet butter, 5 of the 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. 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 ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid. 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. The Sauce: Bring heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon. Serve agnolotti on warm plates with warm sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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