Mascarpone Agnolotti with Sun-Dried Tomato

Introduction

Mascarpone Agnolotti with Sun-Dried Tomato is one of those dishes that feels like a luxurious indulgence yet is surprisingly simple to prepare. The creamy richness of mascarpone cheese pairs perfectly with the tangy, slightly sweet sun-dried tomatoes, creating a symphony of flavors that dance on your taste buds. The agnolotti, with its delicate, pillow-like texture, is the perfect vessel to hold this velvety filling, turning every bite into a little moment of comfort and joy.

The first time I made Mascarpone Agnolotti with Sun-Dried Tomato, I couldn’t help but feel a sense of accomplishment. Stuffing the agnolotti with the creamy mascarpone filling was a therapeutic process, and when they were gently tossed in olive oil and herbs, the kitchen filled with the irresistible scent of garlic and sun-dried tomatoes. The combination of textures—from the tender agnolotti to the rich, smooth filling—was absolutely heavenly, and I couldn’t wait to serve it to my family.

What I love most about this dish is its ability to elevate any meal into something special. Whether you’re preparing it for a cozy weeknight dinner or serving it at a dinner party, it’s guaranteed to impress. The sun-dried tomatoes bring a depth of flavor that enhances the creamy mascarpone, while the agnolotti offers a delightful bite. You can customize the sauce or garnish with fresh herbs, a drizzle of balsamic glaze, or even a sprinkle of grated parmesan to take it to the next level. No matter how you enjoy it, Mascarpone Agnolotti with Sun-Dried Tomato is sure to become a favorite in your pasta repertoire.

Perfect for:

• Special dinners
• Date nights
• Pasta lovers
• Dinner parties
• Holiday gatherings

Why You’ll Love This Mascarpone Agnolotti with Sun-Dried Tomato Recipe

Here’s why Mascarpone Agnolotti with Sun-Dried Tomato will quickly become one of your favorite dishes:

• Rich and Creamy Filling: The mascarpone cheese creates a velvety smooth texture that pairs beautifully with the sun-dried tomatoes, adding a creamy element to every bite.
• Authentic Pasta Experience: Agnolotti, a traditional Italian stuffed pasta, offers a unique and delightful twist on the usual pasta dishes, making it extra special.
• Burst of Flavor: The sun-dried tomatoes provide a punch of tanginess and umami that balances perfectly with the richness of the mascarpone.
• Easy to Make at Home: While this dish may sound sophisticated, making agnolotti from scratch is a fun and rewarding process that results in a truly impressive meal.
• Perfect for Any Occasion: Whether you’re serving it at a holiday dinner or a casual weeknight meal, this pasta dish is versatile and delicious.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 45 minutes
• Cooking Time: 45 minutes
• Servings: 4 servings
• Calories per serving: Approximately 600-700 calories
• Key Nutrients: Protein: 20g, Carbs: 50g, Fat: 30g

Ingredients

You’ll need the following ingredients to make Mascarpone Agnolotti with Sun-Dried Tomato:

For the Agnolotti:

• 2 cups all-purpose flour
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• Water (as needed to bring dough together)

Filling:

• 1 cup mascarpone cheese, softened
• ½ cup sun-dried tomatoes, finely chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Sauce:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 teaspoon lemon zest (optional)
• Salt and pepper, to taste

Garnish:

• Fresh basil leaves
• Extra grated Parmesan cheese

Ingredient Highlights

• Mascarpone Cheese: This creamy cheese is the key ingredient in the filling, giving it a rich, luxurious texture that complements the sun-dried tomatoes.
• Sun-Dried Tomatoes: These tomatoes pack a concentrated flavor that’s both tangy and umami-rich, adding depth to the agnolotti.
• Agnolotti Pasta: A traditional stuffed pasta, agnolotti has a delicate, pillow-like shape that holds the filling beautifully.
• Parmesan Cheese: This salty, nutty cheese adds complexity to both the filling and the sauce.
• Basil: Fresh basil provides a bright, aromatic flavor that balances the richness of the dish.

Step-by-Step Instructions

Here’s how to make Mascarpone Agnolotti with Sun-Dried Tomato:

Make the Pasta Dough:

1. Prepare the Dough: In a large bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Add olive oil and a splash of water, then mix with a fork until the dough starts to come together.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, adding water as needed to bring the dough together. The dough should be smooth and elastic. Once ready, cover with a damp towel and let it rest for 30 minutes.

Prepare the Filling:

3. Combine the Ingredients: In a mixing bowl, combine the mascarpone cheese, chopped sun-dried tomatoes, Parmesan cheese, basil, garlic, salt, and pepper. Mix well until smooth and fully combined. Set aside.

Roll and Cut the Dough:

4. Roll the Dough: Once the dough has rested, roll it out on a floured surface to a thin sheet, about 1/16-inch thick. If you have a pasta machine, use it to roll the dough to the desired thinness.
5. Form the Agnolotti: Using a round cutter or the rim of a glass, cut the dough into 2-inch circles. Place a teaspoon of filling in the center of each circle. Fold the dough over the filling and press the edges to seal, creating a half-moon shape. Pinch the edges together tightly to ensure the filling stays in place. Repeat until all the dough and filling are used.

Cook the Agnolotti:

6. Boil the Agnolotti: Bring a large pot of salted water to a boil. Gently drop the agnolotti into the water and cook for about 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

Prepare the Sauce:

7. Make the Sauce: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
8. Finish the Sauce: Stir in the Parmesan cheese, lemon zest (if using), and season with salt and pepper to taste. If the sauce becomes too thick, add a bit of pasta cooking water to loosen it.

Assemble the Dish:

9. Toss the Agnolotti in the Sauce: Add the cooked agnolotti to the sauce and gently toss to coat. Let the pasta simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.

Serve and Garnish:

10. Serve: Plate the agnolotti and garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately while warm.

How to Serve Mascarpone Agnolotti with Sun-Dried Tomato

Mascarpone Agnolotti with Sun-Dried Tomato is a versatile dish that can be served in a variety of ways:

• With a Light Side Salad: Serve with a simple mixed green salad with lemon vinaigrette for a refreshing contrast to the richness of the agnolotti.
• For Special Occasions: This dish is elegant enough to serve at special gatherings, family dinners, or holiday meals.
• With Crusty Bread: Pair with a loaf of fresh, crusty bread to soak up any extra sauce left on the plate.
• With a Glass of White Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce and enhances the flavors of the dish.
• As a Main Course: Enjoy this dish as a satisfying main course that will leave everyone at the table feeling full and happy.

Additional Tips for Mascarpone Agnolotti with Sun-Dried Tomato

Here are some tips to make your Mascarpone Agnolotti with Sun-Dried Tomato even better:

• Don’t Overstuff the Agnolotti: When filling the agnolotti, use just a teaspoon of filling to avoid overstuffing. Overfilled pasta can burst during cooking.
• Make the Dough Ahead: You can make the dough a day ahead and store it in the fridge. Just be sure to let it rest before rolling it out.
• Use Fresh Sun-Dried Tomatoes: If you’re using jarred sun-dried tomatoes, make sure they’re packed in oil to avoid dryness. Freshly packed tomatoes will give the dish a juicier texture.
• Chill the Agnolotti Before Cooking: If you make the agnolotti ahead of time, refrigerate them for 30 minutes to help the pasta hold its shape during cooking.
• Customize the Filling: Feel free to add other ingredients to the filling, such as spinach, mushrooms, or roasted garlic, to personalize the flavor.

Recipe Variations for Mascarpone Agnolotti with Sun-Dried Tomato

Here are 10 variations you can try for Mascarpone Agnolotti with Sun-Dried Tomato:

• Spinach and Ricotta Agnolotti: Replace the mascarpone with ricotta cheese and add spinach for a lighter filling.
• Mushroom Agnolotti: Add finely chopped mushrooms to the mascarpone filling for an earthy flavor.
• Herbed Agnolotti: Add a blend of fresh herbs such as thyme, rosemary, or parsley to the filling for an aromatic twist.
• Tomato Basil Agnolotti: Replace the sun-dried tomatoes with fresh chopped tomatoes and basil for a fresher, lighter take.
• Pumpkin Agnolotti: Substitute the sun-dried tomatoes with roasted pumpkin for a seasonal flavor.
• Goat Cheese Agnolotti: Swap the mascarpone for tangy goat cheese and add walnuts for a nutty contrast.
• Bacon and Leek Agnolotti: Add crispy bacon and sautéed leeks to the filling for a savory, smoky flavor.
• Lobster Agnolotti: Make a seafood version by filling the agnolotti with lobster and mascarpone.
• Zucchini Agnolotti: Replace the sun-dried tomatoes with finely grated zucchini for a fresh, light filling.
• Truffle Agnolotti: Add a touch of truffle oil to the mascarpone filling for a luxurious flavor.

Freezing and Storage for Mascarpone Agnolotti with Sun-Dried Tomato

• Freezing: If you have leftover agnolotti, freeze them uncooked on a baking sheet in a single layer, then transfer to an airtight container. To cook, drop them directly into boiling water from frozen.
• Storage: Store any leftover cooked agnolotti in an airtight container in the fridge for up to 2 days. Reheat gently in the sauce to maintain the texture.

Special Equipment for Mascarpone Agnolotti with Sun-Dried Tomato

Here are some special equipment items to help with making Mascarpone Agnolotti with Sun-Dried Tomato:

• Pasta Machine: A pasta machine helps roll out the dough evenly and thinly, making the agnolotti perfect.
• Round Cutter: Use a round cutter or glass to cut uniform circles for the agnolotti.
• Large Pot: A large pot for boiling the agnolotti ensures they have enough space to cook evenly.
• Slotted Spoon: A slotted spoon helps you transfer the agnolotti from the boiling water to the sauce without breaking them.
• Skillet: A large skillet is ideal for preparing the sauce and tossing the cooked agnolotti in it.

FAQ Section for Mascarpone Agnolotti with Sun-Dried Tomato

1. Can I use store-bought agnolotti?
   Yes, you can substitute store-bought agnolotti, though homemade pasta will provide a fresher and more authentic flavor.
2. Can I make the filling ahead of time?
   Yes, you can prepare the filling a day ahead and store it in the fridge. Just bring it to room temperature before filling the pasta.
3. Can I make agnolotti without a pasta machine?
   Absolutely! You can roll the dough by hand with a rolling pin, though it may take a bit longer to achieve the desired thinness.
4. What other sauces can I use for this dish?
   You can use a simple tomato sauce, pesto, or even a browned butter sage sauce to complement the agnolotti.
5. Can I substitute the mascarpone cheese?
   You can use ricotta cheese or cream cheese, but the flavor and texture may differ slightly from the original recipe.

Print

Conclusion for Mascarpone Agnolotti with Sun-Dried Tomato

Mascarpone Agnolotti with Sun-Dried Tomato is a stunning and flavorful pasta dish that combines creamy mascarpone with the bright, tangy notes of sun-dried tomatoes. Whether you’re serving it as a romantic dinner, a special occasion meal, or simply want to treat yourself to something extraordinary, this dish is sure to impress. The delicate agnolotti pasta is stuffed with rich mascarpone cheese, while the sun-dried tomatoes add a burst of flavor that takes each bite to a new level.

I can’t wait to see how you enjoy this delicious creation! Be sure to share your photo on Instagram and tag me—I’d love to see how you make it your own. Don’t forget to leave a comment and share your thoughts. Happy cooking!