Delicate whole wheat pasta agnolotti, filled with ricotta, Mountain Parmesan Reggiano 24 months, and walnuts, served with a creamy Parmesan sauce and scented with fresh rosemary. A comforting, rustic, and flavorful first course, perfect for those who love the authentic tastes of the Modenese Apennines.
On a work surface, pour the flours in a mound, add a pinch of salt, the eggs, and the oil.
Knead vigorously until you obtain a smooth and homogeneous dough. Cover with plastic wrap and let rest for 30 minutes.
For the filling: Finely chop the walnuts and mix them in a bowl with the ricotta, grated Parmesan Reggiano, a pinch of salt, pepper, and nutmeg.
Work the mixture until it becomes creamy.
For the agnolotti: Roll out the dough into thin sheets (about 2 mm).
Place small mounds of filling at regular intervals on half of the sheet, cover with the other half, and seal the edges well, removing any air.
Cut the agnolotti with a fluted wheel or a pasta cutter.
Place them on a floured tray.
For the sauce: In a small saucepan, melt the butter with the rosemary, then add the cream and milk, bringing it to just below boiling.
Remove the rosemary, add the grated Parmesan Reggiano (50g), stirring to obtain a smooth cream.
Cook the agnolotti in plenty of salted water for about 6 minutes.
Drain them gently and briefly toss them in the Parmesan sauce.
Serve immediately, garnishing with some walnut halves and a sprig of fresh rosemary.
Consume immediately after preparation. Raw agnolotti can be stored in the refrigerator, on a floured tray, covered with plastic wrap, for up to 1 day, or frozen.
Requires skill in preparing fresh pasta and attention in forming the agnolotti.
Italia, Emilia Romagna
| Energy (kcal) | 296.69 |
| Carbohydrates (g) | 22.28 |
| of which Sugars (g) | 1.79 |
| Fat (g) | 17.71 |
| of which Saturates (g) | 7.53 |
| Protein (g) | 12.94 |
| Fiber (g) | 1.06 |
| Sale (g) | 0.11 |
