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Recipe Name: Agnolotti Di Ricotta E Spinaci Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Flour
6 Ounce(s) Sweet cream butter
8 Eggs
3 Pinches salt, to taste
15 Ounce(s) Ricotta cheese, dry as
2 Ounce(s) Spinach, trimmedwashed
13 Ounce(s) Parmesan cheese, grated
1 Pinch(s) Black pepper, to taste
2 Pinches nutmeg, to taste
1 Quart(s) Heavy cream
4 Ounce(s) Mascarpone cheese
2 Pinches white pepper, to
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. Recipe by: Chef Roberto Donna of Galileo
Ristorante, Washington, D.C. Posted to recipelu-digest by "Diane
Geary" <> on Mar 23, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1367
Calories From Fat: 862
Total Fat: 97.7g
Cholesterol: 567.4mg
Sodium: 1244.1mg
Potassium: 459.3mg
Carbohydrates: 69.7g
Fiber: 2.1g
Sugar: 1.4g
Protein: 52.2g

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