Agnolotti Di Ricotta E Spinaci

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