Homemade Ricotta Cheese Agnolotti

Method

1. 01

   Create a flour well on a work surface and add the eggs. Whisk the eggs with a fork, gradually incorporating flour until a thick batter forms. Use a bench scraper to fold in the remaining flour until a shaggy dough forms, then knead by hand for 3 minutes. Rest under plastic wrap for 15 minutes.

   

   ↗Watch · 0:23
2. 02

   Perform a second knead for 4 minutes, occasionally poking the dough with your fingers to trap air pockets. Wrap the dough tightly in plastic and refrigerate for at least a few hours, or overnight.

   

   ↗Watch · 2:30
3. 03

   Prepare the filling by mixing ricotta, Parmesan, one egg yolk, chopped parsley, salt, black pepper, and cayenne in a bowl until smooth. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.

   

   ↗Watch · 3:30
4. 04

   Divide the dough into quarters. Working with one piece at a time, roll it out on a floured surface until it is paper-thin and borderline translucent. Trim the edges to form a rectangle and cut the sheet into two long strips.

   

   ↗Watch · 4:14
5. 05

   Pipe a long rope of filling across each strip, about 2 inches from the edge. Lightly mist the dough with water, fold the edge over the filling to enclose it, and press firmly along the seam to seal, ensuring no large air bubbles are trapped.

   

   ↗Watch · 5:46
6. 06

   Pinch the filled tube at 1-inch intervals using your thumb and forefinger to create individual pockets. Trim the excess dough along the front edge with a fluted cutter, then cut between each pinch to separate the agnolotti.

   

   ↗Watch · 6:40
7. 07

   Boil the pasta in generously salted water for approximately 3 minutes (until tender but with some structure). Transfer the cooked agnolotti directly into warm marinara sauce, toss gently, and serve garnished with extra Parmesan and parsley.

   

   ↗Watch · 9:20