Greens & Ricotta Agnolotti Del Plin with Brown Butter, Sage & Hazelnut
Recipe by Chef Nikki Bondini | Una Volta Newcastle
For the Pasta
260gm OO Flour
5 eggs (2 whole, 3 yolks 160gm)
For the Filling
1 onion (sliced)
Mixed greens ( approx. 400gm Spinach, Silverbeet, Kale, cavolo Nero etc)
1 cup grated Pecorino
250gm Ricotta
Salt + Pepper ( optional fresh Nutmeg)
To make the Pasta
Form a well of flour, add eggs and mix with a fork, gradually incorporate flour until it makes a shaggy ball. Knead for 8-10 minutes to form a smooth dough. To knead, stretch your dough away from you with the heel of your hand and fold it back over itself. Wrap tightly in cling film and rest for 30 mins or in the fridge for up to 48 hours.
For the filling
Fry onion until soft, add greens, cook until water has evaporated, season and cool.
Blitz greens and cheeses in a food processor until smooth and creamy. Place in a piping bag.
Put it all together
With a Pasta Roller, form Pasta into sheets around 1mm thickness. Pipe balls of filling lengthways down the centre of the sheet 2cm apart. Pick up and fold one long edge over the filling. Trim along the long edge with your pastry cutter. Finally, cut across the channels you’ve just piched, working from the folded side. As you cut the pasta will fold over itself forming the agnolotti del plin shape. Sit your Agnolotti on a tray lined with baking paper and sprinkled with semolina.
Cook pasta in boiling salted water until al dente (approx. 2-3 minutes). Serve with brown butter & sage. Finish with hazelnuts & grated parmesan or pecorino.
Nikki and Nate, the talent behind this perfect pairing!
