* Exported from MasterCook *
Agnolotti di Ricotta e Spinaci
Recipe By : Chef Roberto Donna of Galileo Ristorante, Washington, D.C.
Serving Size : 6 Preparation Time :1:00
Categories : Continental Classics Italian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flour
6 ounces sweet cream butter
8 eggs
3 pinches salt -- to taste
15 ounces ricotta cheese -- dry as possible
2 ounces spinach -- trimmed,washed
13 ounces Parmesan cheese -- grated
1 pinch black pepper -- to taste
2 pinches nutmeg -- to taste
1 quart heavy cream
4 ounces mascarpone cheese
2 pinches 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.
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Nutr. Assoc. : 568 0 541 844 1267 0 1034 895 962 0 0 895
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