In the kitchen : agnolotti


In the roomforty catering kitchen how-tos and recipes DIYagnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence inkYesterday we walked you through the steps to create homemade pasta dough. Today we highlight how to fill the pasta for agnolotti (pronounced anne yo lo tee) or ravioli.

agnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence inkagnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence inkagnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence inkagnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence ink

STEP 1: Place filling in a pastry bag. (For ravioli filling, you can use an ice cream scoop as your filling vessel.) Pipe filling down bottom edge of pasta, making a 1/2″ bead of filling along the entire bottom edge.

STEP 2: You’re going to be folding the pasta onto itself. The egg wash is the glue. Mix 3 egg yolks and 1 tbsp of water to form egg wash and brush egg wash on the “landing strip” side of the pasta that the filling will be folded onto.

STEP 3: Using a the tip of a knife to get underneath the filled pasta side, fold over the filled pasta side one time the entire length of the pasta rectangle. Once folded, fold a second time the entire length of the rectangle.

STEP 4: Working length wise down the pasta rectangle place hands vertically 1” apart and press the edges of your hands into pasta roll.

STEP 5: Trim the excess of the pasta strip off.

STEP 6: Hold a knife upside down (blade side up) and cut the agnolotti in the creases. The upside down knife crimps and severs at the same time.

STEP 7: If you’re cooking right away, place agnolotti into boiling salted water for 4 minutes or until just al dente. If you are saving for later, spread semolina flour (or corn meal) onto a baking sheet, and dry agnolotti on baking sheet for 15 minutes before placing into the fridge or freezer. ***Frozen pasta needs to completely de-frost before cooking. Do not drop frozen agnolotti or ravioli into boiling water.

STEP 8: Simple sauces rule with filled pasta… a little butter, fresh shaved reggiano and chives are killer.

Buon Appetito!
The roomforty family
agnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence inkagnolotti pasta recipe catering private events weddings fine dining corporate lunch alinea providence ink

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