Homemade Mushroom and Ricotta Agnolotti

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 8 ounces (225g) mushrooms, finely chopped 8 ounces (225g) mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60g) ricotta cheese 1/4 cup (60g) ricotta cheese
• 2 tablespoons grated Parmesan cheese 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• Fresh sage leaves, for garnish Fresh sage leaves, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 16g (7g saturated)
• Carbohydrates: 45g (3g sugars)
• Protein: 14g
• Fiber: 3g
• Salt: 0.8g

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.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   Meanwhile, heat the olive oil in a skillet over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms are golden brown and any liquid has evaporated. Remove from heat and let cool.
4. 4.
   In a bowl, combine the sautéed mushrooms, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Mix well to combine.
5. 5.
   Divide the pasta dough into 4 equal portions. Working with one portion at a time, roll out the dough into a thin sheet using a pasta machine or a rolling pin.
6. 6.
   Place teaspoon-sized dollops of the mushroom and ricotta filling onto the rolled-out dough, leaving space between each dollop. Fold the dough over the filling to create small squares. Press the edges to seal the agnolotti.
7. 7.
   Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
8. 8.
   In a separate skillet, melt the butter over medium heat until it begins to brown. Add the sage leaves and cook for a minute until crispy.
9. 9.
   Serve the cooked agnolotti drizzled with the browned butter and sage sauce. Garnish with grated Parmesan cheese and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.
• Pasta dough — Take your time kneading the dough to develop the gluten and achieve a smooth and elastic texture.
• Sage leaves — Fry the sage leaves in the butter until they become crispy, but be careful not to burn them.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough using a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different types of mushrooms to vary the flavors and textures of the filling.
• Serve the agnolotti with a sprinkle of freshly grated Parmesan cheese for an extra burst of flavor.
• Leftover agnolotti can be frozen for later use. Just make sure to lay them in a single layer on a baking sheet before freezing to prevent sticking.

Serving advice

Serve the Mushroom and Ricotta Agnolotti as a main course accompanied by a fresh green salad and crusty bread. The agnolotti can also be served as an appetizer or a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Arrange the cooked agnolotti on a plate, drizzle the browned butter and sage sauce over them, and garnish with crispy sage leaves. Sprinkle some grated Parmesan cheese on top for an elegant finishing touch.