Capers
+ olives restaurant CHEF LIANGS RECIPE FOR AGNOLOTTI RAVIOL’S (restaurant at 2933 Colby ave.
Asked if this is something people can try at home, he responded “Absolutely!”
The necessary equipment includes a pasta maker, a pastry bag, a small pastry tip and pasta wheel cutter.
“It’s really easy to duplicate,” he said. “To make this pasta, you pretty much can make any stuffed pasta.”
Agnolotti pasta
Agnolotti pasta — ravioli’s smaller, squarer cousin — is made with delicata squash, hazelnuts, and Parmesan and ricotta cheeses.
To make this, you’ll need a pasta machine, a large cutting board, a sharp chef’s knife, a small pastry bag with a small tip, and a pasta wheel cutter.
For the pasta:
1 batch fresh egg pasta
2 cups semolina flour
1 cup all-purpose flour
4 eggs
1 tablespoon olive oil
Pinch salt
1-2 tablespoons water
For the ricotta filling:
1 cup ricotta
¼ cup shaved Parmesan
Zest from 1 lemon
Salt and pepper, to taste
For the pasta topping:
½ cup delicata squash, cut in ¼-inch-thick half moons
5 sage leaves
¼ cup chopped hazelnuts
Lemon juice
Parmesan for garnish
Put all dry ingredients into a bowl and make a hole in the center, into which the cracked eggs are added. Work the eggs into the flour with a fork until mixed. Knead with the pasta machine. Instead of extensively kneading the fresh pasta dough, fold it and run it through the pasta machine on one of the thicker settings.
Fold the pasta sheet over on itself and run it through the pasta machine again. Repeat 8 to 10 times, then cover the pasta with cling wrap and let it rest for 30 minutes at room temperature.
Unwrap the pasta and run it through the pasta machine on the highest or second-highest setting.
As the sheet of pasta comes off the pasta machine, lay it on a floured board and cut it into rectangular sheets about 12 inches long. Sprinkle flour lightly on each sheet after you cut it and continue stacking sheets on top of each other.
ENJOY
DAN: BE SMART MAKE SQUAARE RAVIOLI’S!!
No comments:
Post a Comment