italian recipes inspired by my visit to Piemonte

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Agnolotti alla panna (for 8 persons)
300 g young spinach
90 g ricotta
90 g cooked chicken, finely chopped
90 g cooked ham finely chopped
30 g grated Parmesan cheese
1 egg
Pinch of nutmeg
Salt and freshly ground black pepper
300g flour or 150 flour and 150 g granno durro
2-3 eieren
60 g butter
ΒΌ l cream
100 g freshly grated cheese (parmesan)
Methode :
Blanch the spinach or greens in boiling water, press out the water and chop roughly mix with the remaining ingredients and season well (if you have filling over you can freeze it in.)
Make the pasta and roll out until very thin, cut into squares with a pasta cutter with a frilled edge
Spoon 1 tsp. of the mixture onto the dough. Moisten the dough around the filling lightly with water or egg
Lay the other strip on top, press around the filling Press the edges of the agnolotti together well. Cook immediately or leave to dry on a pasta rack or on a thin piece of cheesecloth or non-stick paper dusted with a little flour to dry.
Before cooking prick a tiny hole in the side of the ravioli to stop it from bursting open in the hot water
Warm the butter with the milk on a low heat, allow it to thicken slightly pour over the agnelotti and sprinkle with the cheese

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