INGREDIENTS
- Time:
- – Flour 0000 300 g.
- – Semolin 100 g.
- – Yolks 6 models.
- – Egg 2 models.
- Stuffed:
- – Ricotta 500 g.
- – Mozzarella 250 g.
- – Thyme.
- – Sal.
- – Pepper.
- – Nutmeg.
- – Olive oil.
- – Walnuts 1 handful.
- Arms:
- – Egg 1 unit.
- Salsa:
- – Garlic 2 cloves.
- – Olive oil.
- – Crushed tomato 2 glasses.
- – Basil 1 handful.
- – Pepper and salt.
- – Chilly butter in cubes on the finish.
AGNOLOTTIS WITH FRESH TOMATO SAUCE take pleasure in a great plate of selfmade pasta
PROCEDURE:
1. Make the dough. Combine the flour with salt and the eggs, with a fork at first after which kneading till you obtain a agency dough, whether it is dry
add water in mandatory quantity. Let cool in fridge.
2. Stretch and lower the dough with an agnolottis mould.
3. In a bowl, put the drained ricotta. Add the grated mozzarella.
Season with thyme. Season with salt and pepper and nutmeg. Add olive oil in a splash and chopped walnuts. Knead effectively till
obtain a paste.
4. Cowl the lower dough with the mould with a bit filling. Paint the sides with egg and shut as if it had been an empanada. Boil it in water and salt.
5. Sauté the garlic for just a few seconds and add the crushed tomato. Incorporate the
basil on the final minute. Season with salt and pepper and chilly butter. Place the pasta within the pan and serve.
