Agnolotti is one of the most versatile and delicious stuffed pastas. It is similar to ravioli but has a tiny pocket that collects the sauce perfectly. These little bites of heaven can be stuffed with anything and are fairly simple to make!
For the filling:
- 400 g Ricotta cheese
- 200 g Mortadella
- Sea salt to taste
For the pasta dough:
- 300 g “00” Flour
- 3 eggs + 2 egg yolks
For the sauce and toppings:
- 3 tablespoons heavy cream
- 1 stick of cold unsalted butter
- Salt to taste
- Crushed pistacchio
- Zucchini flowers
- Optional: Pickled mustard seeds
The filling is very simple to make. You will need a blender or food processor. Add ricotta and mortadella to the food processor and blend until a paste forms. You can add a little bit of water or cream to this mixture for easier blending. Add salt to taste and blend to incorporate the salt. Place in a piping bag and set aside.
To make the pasta dough, make a well with the flour on a clean, flat service. In a bowl, whisk together 3 whole eggs + 2 egg yolks. Add this mixture to the well of the flour and begin incorporating flour into the egg mixture slowly with a fork. Once you have a shaggy dough (it will be messy and that’s okay), start working with your hands and begin kneading dough for 5-10 minutes. Let rest covered in plastic wrap or in a zip lock bag for 30 minutes.
Dust a large sheet tray with flour. Set your pasta maker to the thickest setting and give it a light dusting of flour as well. Using a bench scraper, divide your dough into 4 pieces and roll out each into narrow sheets, no wider than the mouth of the pasta machine. Pass your dough through the rollers, folding it as needed to fit and roll again. Repeat this process, adjusting the machine to thinner settings after each pass until your dough is 1/16″ thick. You should be able to see through it slightly. If you don’t have a machine, you can roll out sheets lengthwise with a rolling pin until 1/16″ thick.
Lightly dust your work surface with flour. Working one sheet at a time, arrange your dough so the long side is parrallel to you. Starting on the side closest to you, one inch from the short edge and two inches from the long edge, pipe the ricotta and mortadella mixture down the length of the dough.
Lightly brush water along the edge, this will create a bond for the two layers of dough. Fold the long side closest to you over your filling, extending it about 1 inch over and seal by sliding your fingers down the edge. To seal each individual agnolotti, pinch every 1 1/2 inches like the photo below.
Using a pasta cutter, cut off excess dough and in between each mound to create your individual agnolotti.
Cook your agnolotti in salted, boiling water until they float (about 2-3 minutes).
To make the sauce, add cream to a sauce pan and bring to a boil. Once the cream starts to bubble, turn down the heat to medium-low and add 1 tablespoon of cold butter at a time while whisking. Once butter is all incorporated, the sauce is ready for your agnolotti.
Note: This sauce can break. If this happens, add a teaspoon of water and continue whisking to fix it.
Garnish with zucchini flowers, crushed pistacchio and optional pickled mustard seeds.