Mascarpone Agnolotti with Sun-dried Tomato

Inspired by Lilia

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Ingredients:

Pasta Dough:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 1 yolk

Mascarpone Agnolotti:

  • 16 oz. Mascarpone cheese

  • 1/2 cup Pecorino Romano, finely grated

  • 4 tbsp. salted butter

  • 4 tbsp. extra virgin olive oil

  • 1 garlic clove, thinly sliced

  • 1 tbsp. honey

  • 1 pinch saffron

  • 1/4 cup sun-dried tomatoes (use semi-dried if you can find them)

  • 1 tbsp. fresh thyme

  • 1/4 tsp. lemon zest

  • Pink peppercorn to taste

Directions:

Pasta Dough:

  1. In a bowl, mix together the two types of flour and create a well. Add in your eggs and yolk. Using a fork, whisk the eggs, slowly bringing in the flour to form your dough. Once the dough has formed, knead for about 10 minutes. Wrap in plastic wrap and let rest for a minimum of one hour.  The dough can be made ahead of time and rest overnight.

Mascarpone Agnolotti:

  1. For the filling, combine Mascarpone cheese and grated Pecorino Romano in a bowl. Mix and set aside.

  2. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (I used an 8 on the KitchenAid pasta roller attachment).

  3. Squeeze a line of filling along the edge (lengthwise) of one of your pasta sheets. Fold the dough over the filling and press to seal shut. Using a pasta cutter, form your agnolotti. (If you’ve never made agnolotti before, there are tons of videos online that will show you how to do this step).

  4. Bring a pot of water to a boil, add plenty of salt. Add your agnolotti and boil for 2-3 minutes until it begins to float to the top and is fully cooked.

  5. Meanwhile, melt butter in a sauce pan over low heat. Add in the sliced garlic and cook for 1-2 minutes. Add the olive oil, saffron, honey, sun-dried tomatoes and cracked pink peppercorn. Stir ingredients together and let sit on low heat for 1-2 minutes until pasta has finished cooking.

  6. Strain the pasta and add directly to saucepan and toss with sauce. Plate and top with fresh thyme, lemon zest and more cracked pink peppercorn and serve!