Here is another homemade pasta dish my oldest made at school
Agnolotti filling:
- 300 gr. Ricotta cheese
- 30 gr. Gorgonzola cheese (blue cheese)
- 1 egg yolk
- 1 tsp. minced parsley
- pinch of nutmeg
- 1 Tbsp. 35% cream to moisten if needed
- 1 Tbsp. Grated (powdered) Parmesan
Crumble the ricotta cheese into a bowl. Add the gorgonzola, egg yolk, nutmeg, parsley, cream, and parmesan. Mash together then into a piping bag.
Sauce for Agnolotti:
- 10 gr. Butter
- 1 (small) shallot, minced
- 3 pcs. Dried porcini mushrooms, rehydrated
- 3 pcs. Roasted cherry tomatoes, halved or quartered
- 45 ml white wine
- Approx. 125 ml. Rich chicken stock
- 2 tbsp. Mushroom “liquor”
Strain mushrooms when ready and save the water from them. In a medium pan sauté the shallots, butter, mushrooms, cherry tomatoes, white wine, chicken stock, and mushroom liquor. Reduce for a few minutes. Add the COOKED agnolotti to the pan. Season with S + P.
12 – 14 pcs. Cooked agnolotti
Have a pot with water and salt come to a boil and add the pasta. Wait for it to float to the top then a 1 minute or so will be done. Take out with spoon.
1 tsp. chives, minced
Salt/black pepper
When plating add the pasta first to the bowl then the broth on top, you want a lot of broth. Top with chives.
This seems like a very delicious, easy to make receipe…but entree not large enough for old man like me
mmmm, this looks very tasty, but only if someone else made it for me..lol, I'd probably ruin it
This is very different but really delicious looking.I would like to try it because I can be adventurous but I hope I can find the mushroom liquor in the health food store.
This looks delicious! I'll have to give it a try!
Looks great! Thanks! Gonna add these ingredients my recipe list
I love any pastas but I have never tried to make agnolotti before! Definitely need to give it a try!
I have never heard of Agnolotti.this is a deffant must try.Thank You
Looks delish , thanks for sharing the recipe
Your Agnolotti pasta dish looks and sounds divine. Thanks for sharing this recipe with your readers