Ricotta Agnolotti

Written By Stephen Coello

Equipment Needed

  • Pasta Roller

  • Fluted Pasta Cutter

INGREDIENTS LIST

For The Pasta

  • 150g “00” flour

  • 125g egg yolks

  • 10g spinach powder

For The Filling

• 1 Cup Ricotta Cheese

• Salt and Pepper to taste

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour, add in the eggs and spinach powder. Stir in the eggs and combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Lay a sheet of the dough onto the work table and pipe an even line on to the edge of one side of the sheet. Fold the edge to the pasta sheet, then fold a half turn again to seal. Using your index finger and thumb, pinch the dough upwards every 1.75 inches. Using the fluted pasta cutter, cut the base sheet of pasta to match the edge of the top of the pinched pasta. Next, evenly cut the pasta on the pinches making sure to leave enough space for a folded lip. Reserve with semolina flour.

Stephen Coello
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Green Pansotti