Questa pasta era deliziosa! (This pasta was delicious!) I am slowly starting to learn some Italian using Rosetta Stone. I hope to be able to communicate a little bit when we arrive, or at least be familiar with some vocabulary.
I’m not sure if it was partly due to our extreme hunger after an incredibly long day, but this Agnolotti Primavera was a hit at our house. We may not have gotten to sit down to eat it until 9:38 pm (How sad is that?), but it was worth the wait. I wish I could capture the yummy noises that my Hubby was making while he ate so you could hear. He’s hilariously enthusiastic about trying new recipes, which makes my life much more fun. I was worried that since it only makes 4 agnolotti, that it wouldn’t be enough for a meal. I was mistaken. It was so incredibly filling! The prosciutto was a great addition. (Side note: We are hooked on prosciutto now.) Don’t let the “half-moon” description throw you off…this recipe instructs you to make 4 giant square pasta pillows. I think I will try using this recipe again to make average sized ravioli also. I got a new ravioli press last week on my Williams-Sonoma coupon-spending trip and I think that if I omit the egg yolk, it would be great.
Update (July 31, 2014)-
I have made this recipe a few times since I originally wrote this post, and it works wonderfully every time. It also works great as a regular-size ravioli. To make the ravioli filling, simply beat the egg and stir it in with the spinach-ricotta mixture and either omit the prosciutto or mince it and stir it into the filling mixture. Prepare the pasta dough as directed, fill the ravioli, cook, and serve with marinara sauce.