Agnolotti con Piselli e Formaggio

Discussion in 'Food and nutrition' started by, Nov 27, 2007.

  1. Agnolotti con Piselli e Formaggio
    Agnolotti with Peas and Cheese

    For the filling:
    1/2 cup heavy whipping cream for fresh peas or 3 tablespoons for
    1 tablespoon sugar
    1 garlic clove, flattened
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 cup fresh green peas (from about 16 ounces in pods) or 1 and 1/4
    cups frozen petite peas
    1/4 cup soft fresh goat cheese (about 2 ounces)
    2 tablespoons mascarpone cheese
    2 teaspoons chopped fresh thyme

    For the pasta dough:
    1 and 3/4 cups all purpose flour
    1 and 1/2 teaspoons salt
    6 large egg yolks
    1 whole egg
    1 and 1/2 teaspoons extra virgin olive oil
    2 tablespoons (about) water

    3/4 cup (1 and 1/2 sticks) butter
    Chopped fresh thyme
    Parmesan cheese shavings

    Preparation for the filling: Combine 1/2 cup cream (for fresh peas) or 3
    tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium
    saucepan; bring to boil. Add peas and cook until tender, about 10 minutes
    for fresh and 3 minutes for frozen. Transfer mixture to processor and
    puree until smooth, scraping sides of bowl occasionally, about 3 minutes.
    Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at
    least 1 hour. (Can be made 1 day ahead.) Cover and keep chilled.

    Preparation for the pasta dough: Blend flour and salt in processor. Add
    yolks, whole egg, and olive oil; process until soft dough forms, adding
    water by tablespoonfuls if dry. Turn dough out onto lightly floured work
    surface and knead until smooth, about 8 minutes. Wrap in plastic wrap;
    let rest at room temperature 30 minutes to 1 hour. Cut dough into 4 equal
    pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into
    rectangle. Cover remaining dough pieces with plastic wrap. Run dough
    through machine 4 times. Adjust machine to next narrower setting. Run
    dough through machine 4 times. Repeat running dough strip through machine
    4 times on each narrower setting, cutting dough strip in half crosswise
    for easier handling when strip becomes very long and dusting dough with
    flour as needed if sticky. Continue rolling until pasta strips are 22 to
    24 inches long, dusting lightly with flour as needed. Repeat rolling with
    remaining 3 dough pieces. Let dough strips dry slightly on floured work
    surface until no longer sticky to touch for easier handling, about 10

    Line 2 baking sheets with parchment paper; dust lightly with flour. Cut
    each dough strip into 3-inch squares (about 8 from each dough strip).
    Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough
    edges with water; fold 1 long side over filling, enclosing filling and
    pressing to seal, forming rectangle. Transfer to prepared baking sheets,
    arranging in single layer. (Can be made 2 hours ahead.) Cover with towel
    and let stand at room temperature. Melt butter in large skillet over
    medium heat; remove from heat. Bring large pot of salted water to boil.
    Add half of agnolotti and cook just until tender, about 5 to 6 minutes.
    Using slotted spoon, transfer agnolotti to large sieve and drain well,
    then add to skillet with butter. Repeat with remaining agnolotti. Toss
    agnolotti over medium-high heat until coated with butter and heated
    through, about 3 minutes. Season with salt and pepper. Sprinkle lightly
    with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings
    and serve. Makes 6 first-course servings.

    "Adriana's Italian Gourmet Cookies"

    If you would like more of our Italian and Sicilian recipes straight
    from Italy be sure to visit


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