White Truffle & Ricotta Agnolotti
White Truffle & Ricotta Agnolotti from Mike Reid. Agnolotti is a type of stuffed pasta and Mike chose this filling because it is light and perfect for this season. This a great one to try at home!
Ingredients
For the dough
- 250g 00 (double zero / doppio zero) Flour
- 250g Semolina Flour
- 4 Egg Yolks
- 200ml Saffron infused Water
For the filling
- 200g White Truffle Paste
- 300g Ricotta
- 200g Cream Cheese
Method
- Bring all the ingredients together, adding your dry ingredients first, followed by your egg yolks and then your infused water.
- Knead for about 8 minutes and allow to rest the dough for about 30 minutes covered in the fridge
- For the filling mix all ingredients together and season to taste
- To make the agnolotti, roll out your pasta on the pasta machine until you hit for 4 so start on the highest setting and work your way down to 4.
- Once your sheet is ready, pipe out your filling in one long strip then roll the pasta over into a tube and then pinch it off before using your pasta roller to cut them out
- Leave them out to dry out for at least 30 minutes to an hour before covering and popping them in your fridge until you are ready to use them
- Blanch them in a shallow pan of boiling water for about 2 minutes
- For the sauce, emulsify your butter using a little touch of your pasta water and the pecorino cheese. Season with salt and pepper.
- Finish with your freshly grated truffle
Ingredients
For the dough
- 250g 00 (double zero / doppio zero) Flour
- 250g Semolina Flour
- 4 Egg Yolks
- 200ml Saffron infused Water
For the filling
- 200g White Truffle Paste
- 300g Ricotta
- 200g Cream Cheese
Method
- Bring all the ingredients together, adding your dry ingredients first, followed by your egg yolks and then your infused water.
- Knead for about 8 minutes and allow to rest the dough for about 30 minutes covered in the fridge
- For the filling mix all ingredients together and season to taste
- To make the agnolotti, roll out your pasta on the pasta machine until you hit for 4 so start on the highest setting and work your way down to 4.
- Once your sheet is ready, pipe out your filling in one long strip then roll the pasta over into a tube and then pinch it off before using your pasta roller to cut them out
- Leave them out to dry out for at least 30 minutes to an hour before covering and popping them in your fridge until you are ready to use them
- Blanch them in a shallow pan of boiling water for about 2 minutes
- For the sauce, emulsify your butter using a little touch of your pasta water and the pecorino cheese. Season with salt and pepper.
- Finish with your freshly grated truffle
