Whipped Robiola & Lemon Agnolotti

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

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

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 whole eggs

• 2 egg yolks

• 3.5 oz fresh robiola

• 1/3 cup Parmigiano Reggiano, grated

• Zest of 1 lemon

• 1/4 tsp. salt

• 6 tbsp. unsalted butter

• Juice of 1/2 lemon

• 1 tbsp. chives, finely chopped

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Add the robiola, Parmigiano, lemon zest and salt to a blender and blend until smooth. Transfer to a piping bag and set aside.

3. Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller)

4. Pipe small dollops of filling along one long edge of the pasta sheet. Fold the dough over and seal on all sides, pressing out any air pockets. Cut and shape into agnolotti.

5. Bring a large pot of water to a boil, add plenty of salt. Cook the agnolotti until they float 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. Add the cooked agnolotti, 1/4 cup pasta water, and the juice of 1/2 lemon. Toss over medium heat, adding more pasta water as needed.

7. Plate and top with chives.