Agnolotti with Ricotta and Truffle
- 300g ricotta cheese
- 2 tbsp flat leaf parsley (finely chopped)
- 1 tbsp mint (finely chopped)
- 1 tbsp basil (finely chopped)
- 2 egg yolks
- pinch of nutmeg
- salt – to taste
- freshly ground black pepper
- 3 tbsp freshly grated Parmesan cheese
- fresh pasta dough
- 50g butter
- 1 small fresh white truffle (or truffle oil)
To make the filling, mix together the ricotta with the parsley, basil, mint, egg yolks, nutmeg salt and pepper and the Parmesan cheese.
To make the agnolotti: roll out the pasta dough on a lightly floured surface to the thickness of about 2mm. Cut the pasta in to two sheets of the same size. Put a teaspoonful of filling on one sheet 5cm apart. Cover with the other sheet of pasta and press gently with your fingers all round the filling to seal the agnolotti shapes, without air bubbles. Cut the pasta into squares with a pastry wheel and lay them on a clean tea towel.
Cook the pasta for 4-5 minutes and then drain.
Melt the butter and add to the drained pasta. Sprinkle with freshly grated Parmesan and using a microplane – grate the truffle over the pasta and serve.