Roasted Garlic & Whipped Ricotta Agnolotti

These agnolotti are melt in your mouth delicious! Definitely one of my favorite fillings and so cozy for fall. The recipe originally calls for garlic confit, but garlic is roasted instead for an equally delicious result.

By @thepastatable

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 cup ‘00’ wheat flour
• 0.5 cup semolina flour
• 2 whole eggs
• 2 whole egg yolks
• 0.5 cup garlic cloves, peeled
• 3 tbsp extra virgin olive oil
• 1 cup whole milk ricotta
• 0.25 tsp salt
• 6 tbsp butter
• 2 tbsp Parmigiano Reggiano, grated
• 1 to taste crushed red chili flakes
• 1 as needed pasta water
• 1 tbsp Italian Parsley, finely chopped
• 1 drizzle extra virgin olive oil

Instructions

1. Combine 1 cup ‘00’ wheat flour and 1/2 cup semolina flour in a mixing bowl.
2. Add 2 eggs and 2 yolks to the flour mixture and mix well to form a dough.
3. Roast 1/2 cup of peeled garlic cloves in 3 tbsp. of extra virgin olive oil until golden brown.
4. Combine the roasted garlic with 1 cup of whole milk ricotta and 1/4 tsp. of salt. Whip until smooth.
5. Fill the agnolotti with the whipped ricotta and garlic mixture.
6. Cook the agnolotti in boiling water until they float to the top.
7. In a separate pan, melt 6 tbsp. of butter and add 2 tbsp. of grated Parmigiano Reggiano.
8. Add crushed red chili flakes to taste to the butter and cheese mixture.
9. Drain the cooked agnolotti, reserving some of the pasta water. Add the agnolotti to the pan with the butter and cheese mixture, adding pasta water as needed to create a sauce.
10. Garnish the agnolotti with 1 tbsp. of finely chopped Italian Parsley and a drizzle of extra virgin olive oil before serving.