Delicate whole wheat agnolotti, filled with ricotta, 24-month aged Parmigiano Reggiano de Montagna, and walnuts, served with a creamy Parmigiano sauce and scented with fresh rosemary. A comforting, rustic first course rich in flavor, perfect for those who love authentic tastes from the Modenese Apennines.
On a work surface, make a well with the flours, add a pinch of salt, the eggs, and oil.
Knead vigorously until you obtain a smooth and homogeneous mixture. Cover with plastic wrap and let it rest for 30 minutes.
For the filling: Finely chop the walnuts and mix them in a bowl with the ricotta, grated Parmigiano Reggiano, a pinch of salt, pepper, and nutmeg.
Work the mixture until creamy.
For the agnolotti: Roll out the pasta into thin sheets (about 2 mm).
Place small dollops of filling at regular intervals on half of the sheet, cover with the other half and seal the edges well, removing the air.
Cut the agnolotti with a fluted pastry cutter or wheel.
Place them on a floured tray.
For the sauce: In a small pot, melt the butter with rosemary, then add the cream and milk, bringing it to just below boiling point.
Remove the rosemary, add the grated Parmigiano Reggiano (50g), stirring to obtain a smooth cream.
Cook the agnolotti in plenty of salted water for about 6 minutes.
Gently drain them and briefly sauté them in the Parmigiano sauce.
Serve immediately, garnishing with a few 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 when forming the agnolotti.
Italy, 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 |
