Sunday Flavors

SPINACH RICOTTA AGNOLOTTI WITH TOMATO BASIL SAUCE

YOU WILL NEED (serves 4):

FRESH PASTA

500 gr / 1 lb and 1 ½ oz of all-purpose flour;

4 eggs;

1 tablespoon of olive oil;

½ glass of water;
SPINACH RICOTTA FILLING

250 gr / 8 ¾ oz of boiled spinach leaves, well drained;

250 gr / 8 ¾ oz of fresh ricotta cheese;

Salt and pepper;

Grounded nutmeg;
TOMATO SAUCE

Extra virgin olive oil;

½ yellow onion, diced;

2 garlic cloves, diced;

500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality canned tomatoes);

Drizzle of white wine;

Fresh basil leaves or parsley, chopped;
DECORATION

Extra basil leaves or parsley;

Freshly grated Parmesan cheese to powder;

METHOD:
FRESH PASTA

Mix all ingredients in a food mixer with enough power for that, or

Pile the flour on to a clean surface and make a well in the centre. Pour water eggs and olive oil into the well;

Slowly, bring the flour in to the centre until you get a mix with a good consistency;

Knead until you get a silky-smooth dought;

Wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes before rolling it through a pasta machine or flatten it manually.
SPINACH RICOTTA FILLING

Blend boiled spinach softly. Drain well;

Add ricotta cheese, also drained;

Season with salt, pepper and grounded nutmeg;

Mix homogeneously all ingredients;

Take this paste to the refrigerator.
TOMATO SAUCE

In a saucepan, heat olive oil and add, by this order, onion, garlic, tomato, tomato paste, drizzle of white wine and season with salt. Let it cook for around 30 minutes in medium to low heat until reduced;

Cut the heat, add fresh basil leaves or parsley, chopped, and stir. Reserve.
STUFFING

The general idea is to make small sealed pockets of pasta with spinach ricotta filling;

Divide the dough into pieces and roll it through a pasta machine or flatten it in sheets manually. It is important that your pasta sheets are thin enough to mold it easily;

Work with one sheet of pasta at a time, keeping the remaining sheets covered. Do it quickly, as fresh pasta will dry out;

Lay one pasta sheet on a lightly floured surface and trim the edges so it become straight;

Place spoons of spinach ricotta filling considering the final shape squares, leaving enough border between them to allow the Agnolotti cutting and seal;

Place another sheet of pasta over the filling. Cut and seal each Agnolotti by carefully molding the pasta over the filling and pressing lightly with your fingers to seal the edges. Use water or egg wash to help the sealing process if the pasta is to dry;

BOIL AND SERVE

Boil Agnolotti in a large pot of boiling water and salt. Fresh pasta should be done in 3 to 5 minutes, but when you see your Agnolotti floating and the past almost translucent, remove it from the boil and drain;

Serve with tomato sauce, freshly grated Parmesan and chopped basil or parsley.