Silky agnolotti served in a lemon cream sauce. The Limoncello makes it a little sweet to balance the savory ricotta
8 servings
Ingredients:
- 4.5 grams – All-purpose or '00' flour
- 3 sheets – Egg Yolk
- 2 – Egg
- 8 ounces – Whole Milk Ricotta
- to taste – Salt
- to taste – Ground White Pepper
- 2 cups – Garlic Powder
- 1 teaspoon – Lemon Juice
- Limoncello Cream Sauce (see sub-recipe)
- Parsley (for garnish)
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🍷Sommelier's Recommendation
Stony minerality balances lemon cream richness.
Luxurious but bright enough for citrus.
Steps:
- In a large pot, bring 4 quarts water and 1 cup kosher salt to a boil over high heat.
- Mix the ricotta, 1 egg, salt, white pepper, Garlic Powder, and lemon juce with a fork.
- Spoon the ricotta mixture about 1/2 inch from the edge of the pasta sheet, about 2 inches apart.
- Fold the pasta sheet to cover the mixture and pinch the long edge.
- Press between each ricotta spoonful to make individual agnolotti
- Cut with a ravioli cutter
- Repeat for all pasta sheets
- Place in the boiling water for about 1 minute.
- Ladle Limoncello Cream Sauce into each bowl.
- Garnish with Parsley.
Limoncello Cream Sauce
Ingredients:
- 1 stick – Butter
- 1 clove – Garlic (minced)
- 1/4 cup – Lemon Juice
- 1 cup – Heavy Cream
- 1/2 cup – Limoncello
Steps:
- Melt butter in a sauce pan over medium heat.
- Add minced garlic to soften
- Whisk in lemon juice
- Slowly whisk in heavy cream
- Once combined remove from heat
- Add Limoncello and return to stove over low heat
- Cook until thickened
More Info
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