How to Make Lemon Herb Ricotta Agnolotti

Lemon Herb Ricotta Agnolotti

• 3 cups fresh ricotta cheese, homemade or purchased
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
• 1 egg, lightly beaten
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1/2 cup chopped fresh chervil
• juice of 2 lemons
• 2-3 tbsp sea salt
• Freshly ground pepper, to taste
• ———
• 2 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• Pinch of nutmeg
• 1 tablespoon semolina flour, plus more for dusting
• 4 extra-large eggs
• 2 tablespoon extra-virgin olive oil
• —–
• pea shoots and fresh herbs for garnish
• olive oil for cooking
• juice of 3 lemons
• 1 stick of butter

In a medium bowl, combine ricotta, herbs, lemon juice, egg and salt/pepper until thoroughly combined. Cover and place in the refrigerator.

In a large bowl or clean, flat work surface combine the flour with the salt, nutmeg and the 1 tablespoon of semolina. Create a well in the flour and crack eggs into it. Beat the eggs with a fork until smooth, drizzle with olive oil, then continue with your hands to mix the oil and eggs with the flour, incorporating a little at a time, until everything is combined. As Jamie Oliver says “with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough.” Wrap the dough in plastic and let stand at room temperature for 30 minutes.

Cut the dough into 4 equal pieces and cover with plastic wrap while you work with one quarter at a time. Flatten the dough ball and dust with flour. Roll the dough through pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Roll the dough through at successively narrower settings, two times per setting, until it is thin enough for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with flour and trip the edges so they are straight.

Fill a ziploc bag (or piping bag if you’re fancy like that) with ricotta filling. Pipe filling across the bottom of the pasta sheet in a straight, even line. Pull the bottom edge of the pasta up and over the filling. Seal the agnolotti by carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet. Set aside, cover with a towel, and continue until you’ve used up your dough. You will probably have filling leftover! Double the dough recipe or use the filling for later.

In a large saucepan, melt butter with lemon juice and olive oil over low-medium heat. Cook agnolotti in batches for 5 minutes at a time, using a spoon to drizzle pasta with hot liquid to cook evenly. Serve immediately with fresh herbs, pea shoots, and a bit of leftover Parmigiano-Reggiano

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Blessings to happyolks!