Ricotta Agnolotti
By Chef Tony Tipping
This recipe will prove how pleasantly easy it is to produce perfectly pinched pockets of pasta!
25 min prep time
25 min cook time
Serves 4
Why we like it
Elevated, yet simple, making agnolotti may seem intimidating at first, but the results are incredibly easy and satisfying.
Like its stuffed cousin the ravioli, agnolotti are little parcels.
Made by folding a single sheet of pasta dough over your chosen filling, they're pinched by hand to seal in its deliciousness.
Their unique shape also helps them capture more sauce, which we've kept light and rustic to complement the delicate ricotta filling.
Ingredients
Preparation Notes
It’s not often that a recipe comes with a pep talk… but as intimidating as making agnolotti may seem, the hardest parts can be boiled down to four simple steps:
1.) Pipe the filling…
2.) Roll the pasta over itself…
3.) Pinch to form an envelope…
4.) Cut into individual pieces.
Now that’s not too difficult, right?
Start by taking your time, then as you gain more confidence, you’ll soon discover that you’ve been a more than capable piping, rolling, pinching, and cutting machine all along.
Making the recipe
Step 2
Pipe
- Lay a sheet of pasta onto a cutting board, and using a pastry brush, lightly brush with cold water.
- Pipe out the whipped ricotta in a straight line along the centre of the pasta sheet, from one edge to the other.
Step 3
Roll & pinch
- From the bottom, carefully lift and fold the pasta sheet over the filling to make a tube.
- With moistened fingertips, use your thumb and index fingers to pinch the pasta firmly to form little 'pillows' to the size you desire.
Step 4
Cut
- Using a crimped pasta wheel or knife, cut along the top of the tube, leaving about a fingers’ width of space to remove the excess dough. Then, then cut between each portion.
- Transfer completed agnolotti onto a lightly floured baking sheet.
Step 5
Simmer
- Bring a large pot of salted water to a gentle simmer.
- Cook the pasta until they begin to float on the surface, then remove with a slotted spoon, and set aside on a clean plate.
Step 6
Sauce
- In a large sauté pan over medium heat, combine the butter, bacon, garlic, and the shallots.
- Sweat the shallots until they become translucent and lightly browned.
- Deglaze the pan with white wine, and allow the liquid to reduce by half.
- Add the cooked pasta to the pan, along with the peas.
- Continue to stir the butter to ensure it emulsifies into a smooth sauce and creates a light glaze on top of the agnolotti.
Step 7
Serve
- Arrange the agnolotti in a bowl, along with the sauce, peas, and bacon.
- Top with plenty of shaved parmesan cheese, and season with salt to your liking.
