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Рецепт Agnolotti Di Ricotta E Spinaci

by Global Cookbook

Ингредиенты

1 lb flour 6 ounce sweet cream butter 8 x Large eggs 3 pch salt, to taste 15 ounce ricotta cheese, dry as possible 2 ounce spinach, trimmed, washed

13 ounce parmesan cheese, grated 1 pch black pepper, to taste 2 pch nutmeg, to taste 1 quart heavy cream 4 ounce mascarpone cheese 2 pch white pepper, to taste

Инструкции

1. STEP ONE: The Dough- Combine the following ingredients: 1 lb. bleached flour, 2 ounces sweet butter, 5 Large eggs, and 1 healthy pinch salt. Work the dough long sufficient 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.
2. STEP TWO: The Filling- For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 Large eggs with 7 ounces freshly grated Parmesan cheese, 1 healthy pinch each: salt, black pepper, and nutmeg. Add in 15 ounces dry ricotta cheese and mix very well, but not too long. If you mix it too much, the mix will become liquid.
3. 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 tsp. to make a
4. "walnut" shape, place the spoon on the dough and cover it with another layer.
5. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water till the agnolotti come to the surface of the boiling water.
6. STEP FOUR: The Sauce- For the sauce, bring 1 qt heavy cream to a slow boil and add in 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 healthy pinch of salt, 1 healthy pinch of nutmeg, 2 pinches white pepper. Boil slowly for five min, constantly stirring with a wooden spoon.
7. Serve agnolotti on hot plates with hot sauce.

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