Instructions
Step 1. Prepare the Roasted Garlic Ricotta Filling:
- In a food processor, combine ricotta, roasted garlic cloves, Parmesan, olive oil, lemon zest, salt, and pepper.
- Blend until creamy and smooth.
- Refrigerate while you prepare the pasta.
Step 2. Make the Fresh Pasta Dough:
- On a clean surface, make a mound with the flour and create a well in the middle.
- Add eggs, olive oil, and salt to the well.
- Using a fork, slowly mix until a dough begins to form.
- Knead for 7–8 minutes until smooth and elastic.
- Wrap in plastic wrap and rest for 20 minutes.
- Shortcut: Use fresh store-bought pasta sheets.
Step 3. Roll & Fill the Agnolotti:
- Roll your pasta dough into thin sheets using a pasta roller or rolling pin.
- Pipe or spoon the ricotta filling in small mounds along the sheet.
- Fold the pasta sheet over the filling.
- Press around each mound to seal, removing all air pockets.
- Cut into individual agnolotti pieces with a knife or pastry cutter.
Step 4. Cook the Pasta:
- Bring salted water to a boil.
- Cook the agnolotti for 2–3 minutes, or until they float.
- Reserve some pasta water for the sauce.
Step 5. Make the Brown Butter Herb Sauce:
- In a skillet, melt butter over medium heat until it starts to brown and smell nutty.
- Add minced garlic and herbs.
- Add ¼ cup pasta water to emulsify.
- Season with salt and pepper.
Step 6. Toss & Serve:
- Add the cooked agnolotti to the sauce.
- Toss gently to coat.
- Serve with Parmesan and fresh herbs.