Agnolotti Di Ricotta E Spinaci

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Title: Agnolotti Di Ricotta E Spinaci
Yield: 6 Servings
Categories: Continental, Italian, Pasta

Ingredients:

1 lb Flour
6 oz Sweet cream butter
8 Eggs
3 Pinches salt; to taste
15 oz Ricotta cheese; dry as
-possible
2 oz Spinach; trimmed,washed
13 oz Parmesan cheese; grated
1 pn Black pepper; to taste
2 Pinches nutmeg; to taste
1 qt Heavy cream
4 oz 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.

Recipe by: Chef Roberto Donna of Galileo Ristorante, Washington, D.C.

Posted to recipelu-digest by "Diane Geary" on Mar 23,
1998