Ricotta-Parmesan Agnolotti

1. 1

   Pile the flour on a work surface and make a well in the center. Add the eggs to the well and beat them with a fork, gradually pulling in flour from the edges. When the dough becomes too thick for the fork, use a bench scraper to lift the remaining dry flour over the top and cut it in until a shaggy dough forms.

2. 2

   Knead the dough by hand until you have a smooth ball, about 3 minutes. Cover and let it rest for 10 to 15 minutes. Knead again until a very smooth and elastic ball forms, about 4 minutes more. Wrap tightly and rest the dough in the refrigerator for at least 2 hours or up to overnight.

3. 3

   Add the ricotta, Parmesan, egg yolk, parsley, salt, black pepper, and cayenne to a bowl, and stir until evenly combined. Cover and refrigerate until needed.

4. 4

   Divide the dough into 4 sections. Cover 3 sections with plastic, lightly flour a work surface, and shape the 4th into a rectangle. Use a rolling pin to roll it into an 18x9-inch rectangle, thin enough to see your hand through.

5. 5

   Trim into 2 strips, each approximately 18 by 4 1/2 inches. Keep just enough flour on the work surface for this and the following steps to prevent the dough from sticking.

6. 6

   Transfer the filling to a piping bag, or a plastic bag with one corner cut off, and pipe a 1/2-inch thick rope of filling lengthwise along each dough strip, 2 inches in from the edge. Very lightly mist each piece of dough with water.

7. 7

   Fold the dough over the filling, taking care not to trap air bubbles. Press the two long edges together firmly, flattening the seam to about the thickness of a single layer of dough if possible. Use a fluted pasta cutter to trim the excess dough to about 1/8 inch from the filling.

8. 8

   Starting at the end where the filling begins, use two fingers to pinch the filling and dough together very tightly every inch to inch and a half. Bend the pressed sections of dough between the filling slightly forward. Use the pasta cutter to slice between each to form individual agnolotti, misting the dough again first if helpful.

9. 9

   Transfer the finished agnolotti to a lightly floured, parchment-lined pan. Cover and refrigerate until ready to cook. The agnolotti can also be frozen on the pan before transferring to freezer bags for storage.

10. 10

    Bring a large pot of salted water to a boil and cook the agnolotti for 3 minutes before transferring them into the sauce of your choice.

• Calories 289.24 kcal Moderate
• Protein 13.25 g Good Source
• Carbs 36.59 g Moderate
• Total Fat 8.98 g Moderate
• Saturated Fat 4.82 g High
• Trans Fat 0.19 g High
• Cholesterol 119.49 mg High
• Sodium 174.1 mg Moderate
• Fiber 1.67 g Low Source
• Sugar 0.2 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 192.47 mg Moderate
• Iron 2.75 mg Moderate
• Potassium 149.05 mg Low Source
• Vitamin A 136.47 mcg_rae Moderate
• Vitamin C 3.93 mg Low Source
• Vitamin D 1.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten