Made in partnership with Savour Ontario!
Prep Time: 45 mins (1 hour resting)
Cook Time: 3 mins
Ingredients
For Pasta Dough:
500 grams all-purpose flour
285 grams whole eggs
To eat:
Ricotta Agnolotti (from recipe)
3-4 tbsp butter
Basil, for garnish
Parmesan, for garnish
For Filling:
One 475g container Tre Stelle Ricotta Cheese
1 tsp lemon zest
2 tbsp spinach, finely chopped
1 tsp fine kosher or sea salt
Method
Make the dough and filling: In the bowl of a stand mixer fitted with a dough hook, add dough ingredients. Mix on low speed until dough comes together, about 5 minutes. Turn to medium and knead for another 4 minutes. Wrap with plastic wrap and set aside for one hour to rest. While resting, mix all ricotta filling ingredients. Taste and add more salt if needed. Transfer to a piping bag or ziplock bag with a 1/2-inch round tip (or cut the ziplock bag to match that size). Set aside in fridge.
Roll pasta dough: Cut dough into quarters. Working with one quarter at a time, keep the other quarters wrapped in plastic. Using a pasta roller, roll dough until it is very thin (I do #6 on my pasta roller). If you need help rolling out dough, check out a YouTube video!
Pipe filling: Starting at one end of the pasta sheet, keeping to the bottom of the pasta sheet, pipe ricotta lengthwise across the sheet so that it is one long tube at the bottom of the pasta sheet. It should cover the entire length of the pasta sheet.
Roll a tube: Working from the bottom where the ricotta is, use your fingers to carefully roll the pasta sheet upwards so that the ricotta tube is encased in the filling. Similar to how a cinnamon bun is rolled. The ricotta tube should be totally encased in the pasta sheet, with a small amount of the pasta sheet overhanging above the tube (see my instagram video for reference).
Pinch shape: Using your pointer finger and thumb, seal one end of the tube by pinching the sides together. Using just the pointer finger and thumb, pinch the tube closed about 2-inches from the end you just pinched. This should seal the pasta dough together, creating a bubble where the filling is contained. Continue to pinch 2-inches away from the last pinch, this will begin to form the agnolotti shape. If the filling is coming out, that means the tube was not wrapped tightly enough! Continue to pinch 2-inches apart until you reach the other end.
Cut agnolotti: Using a pizza wheel or knife, cut the pasta dough in the centre of each spot you pinched. Transfer the individual agnolotti pieces to a parchment lined tray and place in freezer until ready to cook.
Cook agnolotti: Keep in freezer until ready to cook. If you are freezing for more than one day, transfer to a ziplock and return to freezer. Boil agnolotti in salted water for 3 minutes, remove with a slotted spoon and toss in melted butter. Garnish with parmesan and basil.