Pasta Dough
Ingredients
- 1 kg 00 flour (all purpose flour will work)
- 9 large eggs
- 4 tbsp olive oil
- 1 tbsp kosher salt
- Coarse semolina flour (for dusting the table)
Method
Combine eggs, 00 flour, salt and olive oil in a stand mixer with a dough hook attachment. Start by mixing on low speed for two to three minutes. If the pasta dough doesn’t come together in that time, add a tablespoon of water at a time until it binds. Continue mixing for a total of 10 minutes, until the dough forms a smooth ball. Secure the ball in plastic wrap and rest it in the fridge for at least 30 minutes.
Truffled Swiss Chard Agnolotti Filling
Ingredients
- 2 bunches Swiss chard, cut into one-inch pieces
- 250 grams (or ½ pint) buffalo or cow’s milk ricotta
- 1 cup plain Italian bread crumbs
- ½ cup Parmigiano, grated
- 1 tbsp truffle oil (white or black, black has more flavour)
- 3 cloves of garlic
- 5 tbsp olive oil
Method
Boil the Swiss chard for approximately five minutes, or until the stems become very tender, then drain well. Meanwhile, lightly fry the garlic in olive oil without browning. Add the chard to the pan and cook for a further 2–3 minutes over high heat to remove any remaining moisture. Add the breadcrumbs to toast for about a minute. Transfer the chard mixture onto a baking sheet and cool to room temperature. Working in small batches, combine the ricotta and Swiss chard in a food processor to form a smooth paste. Tip into a large mixing bowl, then stir in the Parmigiano, truffle oil and salt. Next, transfer the filling into a piping bag and refrigerate for an hour before using. Once set, pipe the filling into the dough, then fold and cut into squares. Cook the agnolotti in salted, boiling water for two minutes from fresh (or four minutes from frozen).
Sage Brown Butter Sauce
Ingredients
- 2 tbsp butter
- 4 tbsp water
- 2-3 sage leaves
- 2 tbsp Parmigiano, grated
Method
Emulsify the butter with the sage leaves and water in a pan until the sauce is reduced and creamy. Add the grated Parmigiano, then toss with the cooked pasta.
