Agnolotti Di Ricotta E Spinaci Recipe
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Ingredients : Agnolotti Di Ricotta E Spinaci Recipe
1 lb flour
6 oz sweet cream butter
8 eggs
3 pinch salt, to taste
15 oz Ricotta cheese, dry as possible
2 oz spinach, trimmed,washed
13 oz Parmesan cheese, grated
1 pinch black pepper, to taste
2 pinch nutmeg, to taste
1 qt heavy cream
4 oz Mascarpone cheese
2 pinch white pepper, to taste
STEP ONE: The Dough--
Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet
butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the
butter to be incorporated inside the dough. Wrap the dough in a towel and
let it rest, for at least one hour, inside the refrigerator.
STEP TWO: The Filling--
For the filling, steam the spinach and chop it very fine. In a bowl, beat
together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch
each: salt, black pepper, and nutmeg. Add 15 ounces dry Ricotta cheese and
mix very well, but not too long. If you mix it too much, the mixture will
become liquid.
STEP THREE: The Agnolotti--
Roll out the dough in a thin layer and brush it with an egg wash (made
from 1 egg). With the help of a teaspoon to make a "walnut" shape, place
the spoon on the dough and cover it with another layer. Cut with a round
pasta cutter 2 inches in diameter. Stuff the pasta with the filling and
cook in boiling water until the agnolotti come to the surface of the
boiling water.
STEP FOUR: The Sauce--
For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces
sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces Mascarpone
cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil
slowly for five minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce.
Cuisine:
"Continental Classics"
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Per Serving (excluding unknown items): 1604 Calories; 125g Fat (69.7%
calories from fat); 53g Protein; 68g Carbohydrate; 2g Dietary Fiber; 639mg
Cholesterol; 1658mg Sodium. Exchanges: 4 Grain(Starch); 6 Lean Meat; 0
Vegetable; 1/2 Non-Fat Milk; 21 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 1:00
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