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Ricotta Agnolotti

Course Dinner, Main Course, pasta
Total Time 3 hours
Servings 5

Ingredients

Pasta

  • 1 1/4 cup flour extra for rolling
  • 3/4 cup semolina extra for rolling
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 tbsp olive oil
  • 3 tbsp water
  • 1 egg for wash

Filling

  • 2 cups ricotta
  • 2 cups pecorino shredded plus more for garnish
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp olive oil

Pesto

  • 1/4 cup pine nuts plus more for garnish
  • 2 cups arugula
  • 1/2 tbsp oregano leaves fresh
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 tbsp lemon juice
  • 1/4 cup olive oil

Tomato Fondue

  • 1 cup sundried tomatoes
  • 1/2 onion minced 1/2 cup
  • 1 tbsp garlic minced
  • 5 sprigs thyme
  • 4 sprigs oregano
  • 1/2 cup white wine
  • 1 cup water
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tsp honey

Instructions

Pasta

  • Mix flour, semolina, and salt in a bowl. Whisk together the egg, olive oil, and water. Mix the wet ingredients into the dry until until a ball forms. Knead the dough until smooth. Wrap with plastic and rest for 30 minutes.
  • Mix the egg for the wash. Dust the counter and a sheet pan with flour. Lay out one sheet of pasta at a time. Spoon 1 1/2 teaspoons of filling on the pasta 1 1/2 inches apart. Brush one side with egg wash. Fold the opposite side over the filling. Press down between the filling to crimp the sides. Turn the folded end on its side. Crimp the pasta again. Cut the pasta on the crimps to separate and place on the sheet pan. Continue until all the pasta has been made. Refrigerate until ready to cook. Makes about 50 agnolotti.
  • Bring a pot of salted water to a boil. Cook for 5-8 minutes. Drain and gently stir into the tomato fondue. Serve with arugula pesto, shaved pecorino, and toasted pine nuts.

Filling

  • Combine all the ingredients and refrigerate until ready to use.

Pesto

  • Heat the oven to 350 degrees. Toast the pine nuts for 7-8 minutes. Cool and place in a food processor. Grind until finely chopped. Add the arugula, salt, pepper, and oregano. Pulse until finely chopped. Stir in the lemon juice and olive oil. Set aside until ready to use.

Tomato Fondue

  • Bring a pot of water to a boil. Add the sundried tomatoes and simmer for 10-15 minutes. Drain and cool. Finely chop the cooled tomatoes.
  • Heat a pot over medium high heat with olive oil. Add the onions and cook until soft. Add the garlic, thyme, and oregano cook for 1 minute. Add the tomatoes and wine. Cook for 5-8 minutes or until the wine has cooked down. Add the water, honey, salt, and pepper. Bring to a low simmer and cook until the liquid has reduce to 1/4. Keep warm until ready to serve.