Agnolotti with Brown Butter
- 8 ounces semolina pasta flour (1 1/3 cups)
- 8 ounces Italian-style flour (00 ground pizza flour) (2 cups)
- 1-1/2 teaspoons salt
- 11 egg yolks
- 1/4 cup water
- 2 tablespoons olive oil
- 1 recipe Ricotta Filling (follows)
- 1 recipe Brown Butter (follows)
- Freshly ground black pepper
In large bowl stir together semolina flour, 1-1/2 cups (6 ounces) of Italian-style flour, and salt. Make well in center of flour mixture. In medium bowl combine egg yolks, water, and olive oil. Add egg mixture to flour mixture; stir to combine. Sprinkle clean kneading surface with remaining Italian-style flour. Turn dough out onto floured surface. Knead until smooth and elastic (6 to 8 minutes total).* Cover; let dough rest 10 minutes. Divide the dough into four equal pieces.
On lightly floured surface roll one portion dough into 14-inch square. Cut square into four 3-1/2 inch wide strips. Pipe or spoon 5 mounds of Ricotta Filling at 1-inch intervals on each strip of dough. Using pastry brush or your finger, moisten long sides of each dough strip with water. Fold one long side of each strip over filling and seal to the other side. With fluted pastry wheel, cut pasta between mounds of filling. Use pastry wheel to trim to even shapes. Repeat with remaining dough and filling.
Fill large pot with water. If desired, add 1 teaspoon salt. Bring to simmer. Add agnolotti, about 12 at a time, and simmer gently 2 to 3 minutes or until pasta is tender. Remove with slotted spoon to serving dish; keep warm. Repeat with remaining pasta. To serve, drizzle pasta with Brown Butter. Sprinkle with black pepper. Makes 10 servings (8 agnolotti per person).
In large bowl combine 2-3/4 cups ricotta cheese, 3 egg yolks, 1/3 cup fine dry bread crumbs, 3 tablespoons finely shredded Parmigiano-Reggiano cheese, 3/4 teaspoon salt, and 3/4 teaspoon freshly ground black pepper. Makes about 3 cups.
In 2-quart saucepan heat 8 ounces unsalted butter over medium heat about 15 minutes or until butter turns golden brown. Makes 1 cup.
Shape and fill pasta; sprinkle generously with semolina pasta flour. Arrange in single layers in a freezer container between sheets of waxed paper. Cover; freeze for up to 3 months. Remove agnolotti directly from freezer; prepare as directed.
*If desired, combine semolina flour, 1-1/2 cups Italian-style flour, salt, egg yolks, water and olive oil in large bowl of stand mixer. Use a dough hook to mix ingredients 4 minutes.