Homemade Truffle Agnolotti with Champagne Cream Sauce

Ingredients

In this Haute Cuisine adaptation, the traditional Italian Agnolotti is elevated to a new level of sophistication. The filling is enhanced with the addition of truffles, which infuse the dish with an earthy and luxurious flavor. The Champagne cream sauce replaces the traditional Italian sauce, adding a touch of elegance and richness to the dish. The presentation is also elevated, with the addition of fresh chives and a drizzle of truffle oil, making it visually stunning. We alse have the original recipe for Agnolotti, so you can check it out.

• For the pasta: For the pasta:
• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 50g (1.75 oz) grated Parmesan cheese 50g (1.75 oz) grated Parmesan cheese
• 30g (1 oz) truffles, finely chopped 30g (1 oz) truffles, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• For the Champagne cream sauce: For the Champagne cream sauce:
• 1 cup (240ml) Champagne 1 cup (240ml) Champagne
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh chives, chopped Fresh chives, chopped
• Truffle oil Truffle oil

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 32g, Saturated Fat: 19g
• Carbohydrates: 40g, Sugars: 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Whisk the eggs with a fork, gradually incorporating the flour until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a bowl, mix together the ricotta cheese, grated Parmesan, chopped truffles, salt, and pepper until well combined. Set aside.
3. 3.
   Roll out the pasta dough using a pasta machine or a rolling pin until it is thin enough to see your hand through. Cut the dough into small squares, approximately 5cm (2 inches) in size.
4. 4.
   Place a small spoonful of the truffle filling in the center of each pasta square. Fold the square in half diagonally to form a triangle, pressing the edges firmly to seal. Bring the two opposite corners of the triangle together and press to seal, forming a small hat-shaped agnolotti. Repeat with the remaining pasta squares and filling.
5. 5.
   In a large pot of salted boiling water, cook the agnolotti for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a saucepan, melt the butter over medium heat. Add the Champagne and let it simmer for a few minutes until it reduces slightly. Stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes, stirring occasionally, until the sauce thickens.
7. 7.
   To serve, place the cooked agnolotti on a plate and drizzle with the Champagne cream sauce. Garnish with chopped fresh chives and a drizzle of truffle oil.

Treat your ingredients with care...

• Truffles — Use fresh truffles if available for the best flavor. If fresh truffles are not accessible, high-quality truffle oil can be used as a substitute. Adjust the amount according to personal preference.

Tips & Tricks

• For an extra touch of luxury, shave some fresh truffles over the finished dish before serving.
• If you don't have access to Champagne, you can use a dry sparkling wine as a substitute.
• To save time, you can prepare the pasta dough and filling in advance and refrigerate them separately until ready to use.
• Be careful not to overcook the agnolotti, as they can become mushy. Cook them just until they float to the surface.
• Serve the Truffle Agnolotti as a main course accompanied by a simple green salad to balance the richness of the dish.

Serving advice

Serve the Truffle Agnolotti hot, allowing the flavors to shine. Pair it with a glass of Champagne or a crisp white wine to enhance the dining experience.

Presentation advice

Arrange the Truffle Agnolotti on a plate in a visually appealing manner, drizzling the Champagne cream sauce over them. Garnish with chopped fresh chives and a delicate drizzle of truffle oil for an elegant finishing touch.