Agnolotti Di Ricotta E Spinaci

Agnolotti Di Ricotta E Spinaci

1 lb flour
6 oz sweet cream butter
8 eggs
3 pn 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 pn nutmeg,to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pn 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.