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Whipped Ricotta & Lemon Agnolotti with Calabrian Chili Butter

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings


  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 2 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


  1. 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.

  2. For the filling, add the ricotta and salt to a blender and blend until smooth. Stir in the lemon juice and lemon zest. Add to a piping bag and set aside.

  3. 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).

  4. Place small dollops of the filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti.

  5. 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 pasta water.

  6. In a large sauté pan, melt the butter over low heat and stir in the crushed Calabrian chili. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup pasta water. Toss on medium heat until combined. Add more pasta water as needed.

  7. Plate and top with shaved Parmigiano and chives.


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