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, 2 yolks
1/2 cup garlic cloves, peeled
3 tbsp. extra virgin olive oil
1 cup whole milk ricotta
1/4 tsp. salt
6 tbsp. butter
2 tbsp. Parmigiano Reggiano, grated
Crushed red chili flakes to taste
1 tbsp. Italian Parsley, finely chopped'
Extra virgin olive oil, to finish
Pasta water as needed
Directions:
Garlic Confit:
Preheat oven to 375°F. Add the garlic cloves to a small, oven safe baking dish. Drizzle with olive oil. Cover and roast in the oven for about 45 minutes, until the garlic is golden brown and soft.
Roasted Garlic Agnolotti:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.
For the filling, add the ricotta, garlic confit and salt to a blender and blend until smooth. Add to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Using the piping bag, squeeze a line of filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti.
Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until it floats to the top, about 2-3 minutes. Reserve 1/2 cup of pasta water.
In a large sauté pan, melt the butter over low heat. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup of pasta water. Toss on medium-low heat until combined.
Add the Parmigiano and toss again. Add more pasta water as needed.
Plate and top with crushed red chili flakes, parsley and a drizzle of olive oil.