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Mascarpone Agnolotti with Sun-Dried Tomato

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Mascarpone Agnolotti with Sun-Dried Tomato is a delightful and indulgent pasta dish that combines the creamy richness of mascarpone cheese with the intense, tangy flavor of sun-dried tomatoes. Agnolotti, the delicate stuffed pasta, is the perfect vessel for holding this flavorful filling, creating a bite-sized burst of savory goodness. This recipe is perfect for those who crave a comforting yet sophisticated meal that can be enjoyed on special occasions or any night of the week.

Ingredients

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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)

For the 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

For the 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

Instructions

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:

  1. 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:

  1. 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.
  2. 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:

  1. 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:

  1. 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.
  2. 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:

  1. 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:

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

Equipment

Nutrition

Find it online: https://succulentrecipes.com/mascarpone-agnolotti-with-sun-dried-tomato/