serves
6
prep
1:30 hour
cook
10 minutes
difficulty
Mid
serves
6
people
preparation
1:30
hour
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 150 g fine semolina, plus extra for dusting
- 150 g strong (00) flour
- 3 eggs
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 200 g unsalted butter
- 16 sage leaves
Filling
- 250 g firm ricotta
- 5 leaves silverbeet, blanched, squeezed dry and finely chopped
- 80 g finely grated Parmigiano Reggiano, plus extra to serve
- 1 pinch freshly grated nutmeg
- Sea salt flakes and freshly ground black pepper, to taste
- 2 eggs
Serves 6 as a starter
Standing time: 30 minutes.
Instructions
- Place the semolina and flour on a work surface and make a well in the middle. Into the well, add the eggs, salt and olive oil and 1 teaspoon of water. Using a fork, mix all the wet ingredients together, then slowly incorporate the flour until a dough comes together. Knead the pasta until a smooth dough forms. Wrap the pasta in plastic wrap and set aside at room temperature for 30 minutes.
- For the filling, place the ricotta, silverbeet, parmesan and nutmeg in a bowl and season to taste with salt and pepper. Add the eggs and mix to combine well. Refrigerate until ready to use.
- To roll the pasta, cut the dough into 8 equal portions. Working with one portion of pasta at a time and leaving the others covered to prevent them drying out, roll the pasta through a pasta machine starting at the widest setting. Fold the pasta in half and run it through the machine again. Repeat this process several times, then continue rolling the pasta, reducing the setting every time until the pasta is about 2 mm thick.
- Lay the pasta sheet on a dry work surface and place about ten heaped teaspoons of filling in the middle of the pasta sheet, each about 5 cm apart. Fold the pasta sheet over to enclose the filling, then use your fingers to squeeze out the air, press to seal and enclose. Using a pasta wheel, cut out each agnolotti, place on a tray dusted with semolina. Repeat with the remaining pasta and filling. At this stage, the agnolotti can be frozen in single layers, then transferred to an airtight container and stored in the freezer for up to 3 months.
- To serve, bring a large saucepan of salted water to the boil over high heat.
- Heat a large frying pan over medium heat. Add the butter and when it starts foaming, add the sage leaves. Cook, shaking the pan continuously until the butter is nut brown and the sage is crisp. Remove from the heat and set aside.
- Once the water is boiling, cook the agnolotti in batches, just until the pasta floats to the top and is tender. Remove with a slotted spoon, add to the nut-brown butter and swirl to coat. Season with salt and pepper, transfer to a large serving plate, then pour over any excess butter and sage leaves in the pan. Scatter with extra parmesan and serve.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France exclusive broadcast on SBS from June 29. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
