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Home made agnolotti stuffed with ricotta and spinach served with lemon butter |
Risotto, Pasta and Rice
Delicious fresh pasta recipe from chef Antoine. A pleasure for all the senses!
You can replace the spinach with arugula for a fun twist on the same recipe.
Ingredients
Recipe for 12 tapasSpinach pasta
Ricotta stuffing
Lemon butter
Preparation time: 60 min
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Spinach pasta
In a blender, combine the eggs, olive oil and spinach.
On a flat work surface, combine the flour and salt and make a well in the center. Pour the liquid mix in the center of the well and start working it with a fork. Finish off the pasta dough by kneading with the palm of your hand. Let the pasta dough rest for 30 minutes before using it.
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Ricotta stuffing
Blanch the spinach and then cool them in an ice bath, strain and the chop them. Strain the ricotta to remove the excess water and combine all the cheeses. In a mixing bowl, combine all of the ingredients and season to taste with salt and pepper. Transfer the mix to a pastry bag and set aside.
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Lemon butter
Zest the lemons and set the zests aside. Squeeze the juice. In a sauce pot, heat the water and lemon juice. Add the butter little by little, making sure to whisk it continuously to obtain a nice emulsion.
You can replace the spinach with arugula for a fun twist on the same recipe.
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New Mamma Mia recipes: Fresh pasta as in Italy + 1 glass of Italian wine offer
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