Agnolotti filled with fresh robiola and Parmigiano, tossed in a lemon butter sauce and topped with chives. A light & fresh pasta dish for spring.

Melt-in-you-mouth roasted garlic and whipped ricotta agnolotti with a parmigiano butter sauce, topped with crushed red chili flakes.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta Zest of 1 lemon Juice of 1/2 lemon 1/4 tsp. salt 4 tbsp. unsalted butter 2 tbsp. crushed Calabrian chili 2 tbsp. Parmigiano Reggiano, shaved 1 tbsp. chives, finely chopped Directions: Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. K