Ingredients
For the pasta dough
280 gr all purpose flour
4 whole eggs
2 egg yolks
For the filling
900 gr milk
180 gr ricotta
6 - 8 sage, leaves
4 fresh corns, kernels
1 garlic clove
1 cup parmigiano reggiano, grated
Salt (to taste)
For the sauce
150 gr butter
2 cups of fresh peas
1 sip of water
Salt (to taste)
Parmigiano reggiano
Directions
Step 1
Starting with the pasta- pour the flour on the working surface. Make a pit in the middle and add the eggs and egg yolks.
280 gr all purpose flour
4 whole eggs
2 egg yolks
Step 2
Start mixing, each time collecting more flour from the sides of the pile. Knead the dough until it is smooth and elastic (about 6-8 minutes). If the dough feels too dry, wet your hands and get back to kneading the dough.
Step 3
Round the dough into a tight ball, wrap in plastic wrap and set aside while working on the filling.
Step 4
For the filling-
Step 1
In a small pot, add the corn kernels, garlic clove, sage, milk and salt and bring to boil. Once it's boiled remove from the heat and let it cool for 15 min.
4 fresh corns, kernels
1 garlic clove
6 - 8 sage, leaves
900 gr milk
Salt (to taste)
Step 2
Add the mix into a food processor and blend until smooth.
Step 3
Add the smooth paste into a bowl and add the ricotta and parmigiano reggiano. Mix until homogenous.
180 gr ricotta
1 cup parmigiano reggiano, grated
Step 4
Transfer the filling into a piping bag.
Step 5
Open the pasta with a pasta machine to the second thinnest notch in your machine.
Step 6
Pipe the filling along the side of the pasta sheet. Fold it on itself to a long "ravioli". To form the agnolotti, pinch the dough between the filling with your thumb and index finger. Then, press gently to seal and remove any air pockets. Trim the dough close to the filling with a fluted cutter, avoiding the seal. Then, quickly cut through the middle of each pinch to form the agnolotti pockets.
Step 7
Bring a pot of water to boil, and prepare the sauce in the meantime.
Step 8
For the sauce- in a small saucepan, add the butter, salt and sip of water. Cook on low heat, creating an emulsion between the water and butter. (Ingredients for the sauce are supposed to be enough for the entire quantity of agnolotti, not for one dish).
150 gr butter
1 sip of water
Salt (to taste)
Step 9
Add the peas right into the saucepan and the agnolotti to the boiling water pot. Once the agnolotti float, transfer them to the saucepan. If your sauce breaks (butter separates from the sauce), add a bit of water and mix well, it will all come back together.
2 cups of fresh peas
Step 10
Cook the agnolotti in the sauce for 1-2 minutes. Add parmigiano reggiano to your liking (never enough).
Parmigiano reggiano
Step 11
Plate and serve immediately!
Step 12
YASSS!
