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Agnolotti Primavera (Half-Moon Pasta with Spinach and Ricotta filling)

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  • Total Time: 45 minutes
  • Yield: Serves 2

Ingredients

Units Scale

For the filling-

  • 1 1/2 cups ricotta, passed through a food mill
  • 1/2 lb. spinach, boiled, dried, cooled, and finely chopped (to make 1/2 cup)
  • 1/2 cup grated Parmigiano-Reggianno, plus more for serving
  • 4 large egg yolks
  • 1 large slice prosciutto cotto, cut into 4 squares (about 4 oz.)

For the pasta-

  • 1 1/4 cups all-purpose flour, plus more as needed
  • 2 large eggs

For the Sauce-

  • 4 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • Salt

Instructions

  1. Combine the ricotta, spinach, and half the Parmigiano-Reggiano in a bowl and mix well to obtain a homogenous mixture; set aside in a cool place.
  2. Use the flour and eggs to prepare a pasta dough as directed in the Homemade Pasta Dough (Method) and let rest 20 minutes before rolling out.
  3. Roll the dough out to obtain thin sheets, then use a pastry wheel to cut out 8 squares about 6 inches on a side.
  4. At the center of four of the squares place a lump of one-fourth of the ricotta and spinach mixture, forming this into a kind of nest with a well in the middle. Put an egg yolk into each of these opening, covering it with a square of prosciutto; cover the prosciutto with a second square of pasta dough and press down around the edges to seal. (If necessary, dampen the dough with a little water to make a better seal.)
  6. Melt the butter in a small pan over low heat, add the shallot, and gently cook until it is translucent. Remove from the heat and set aside.
  7. Fill a pot two-thirds full with lightly salted water.Heat over high heat, and when the water boils, lower the heat and delicately lower the agnolotti into the water one at a time, cooking for a few minutes and then removing them with a slotted spoon and setting them out to dry on a plate. (You want to cook the pasta and warm the filling, but not cook the yolk through.)
  8. When all the agnolotti are cooked, sprinkle them with Parmigiano-Reggiano Rewarm the shallot butter and pour over the agnolotti.
  9. Buon Appetito!

Notes

Adapted from: La Cucina- The Regional Cooking of Italy by The Italian Academy of Cuisine

Find it online: https://kitchenjoyblog.com/agnolotti-primavera-half-moon-pasta-with-spinach-and-ricotta-filling/