Agnolotti with Sweet Peas and Goat Cheese Recipe

Posted by

Rate It!

Agnolotti with Sweet Peas and Goat Cheese

Add your photo!

Ingredients

Count

Nutrition

425

Calories

Comments Print recipe

Ingredients:

Serving

1/2 cup heavy whipping cream for fresh peas or 3 tbsp for frozen
1 tbsp sugar
1 garlic clove, flattened
1/2 tsp salt
1/4 tsp ground black pepper
1 cup fresh green peas (from about 16 oz in
1/4 cup soft fresh goat cheese (about 2 oz)
2 tbsp mascarpone cheese
2 tsp chopped fresh thyme
1 3/4 cups all purpose flour
1 1/2 tsp salt
6 large egg yolks
1 whole egg
1 1/2 tsp olive oil
2 tbsp (about) water
3/4 cup (1 1/2 sticks) butter
chopped fresh thyme
parmesan cheese shavings

Directions:

For filling: Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
For piedmontese pasta dough: Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.76 Kcal (1778 kJ)
Calories from fat	231.36 Kcal
		% Daily Value*
Total Fat	25.71g	40%
Cholesterol	264.63mg	88%
Sodium	900.76mg	38%
Potassium	193.66mg	4%
Total Carbs	33.71g	11%
Sugars	2.86g	11%
Dietary Fiber	2.37g	9%
Protein	14.8g	30%
Vitamin C	10.3mg	17%
Vitamin A	0.1mg	5%
Iron	2mg	11%
Calcium	73.8mg	7%

Amount Per 100 g
Calories	258.65 Kcal (1083 kJ)
Calories from fat	140.88 Kcal
		% Daily Value*
Total Fat	15.65g	40%
Cholesterol	161.15mg	88%
Sodium	548.5mg	38%
Potassium	117.93mg	4%
Total Carbs	20.53g	11%
Sugars	1.74g	11%
Dietary Fiber	1.45g	9%
Protein	9.01g	30%
Vitamin C	6.3mg	17%
Vitamin A	0.1mg	5%
Iron	1.2mg	11%
Calcium	44.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Swiss Chocolate Bars

King arthur unbleached all-purpose flour, Sugar and 14 more..
Indonesian Sweet Martabak

Flour, Sugar, Yeast, Salt, Eggs, Baking powder, Water and 4 more..
German Fresh Peach Kuchen

Boiling water and 15 more..
Mushroom Pomponnettes

All-purpose flour and 15 more..
Lemon Cake Bites

All-purpose flour, Sugar, Baking powder, Salt and 10 more..
Strawberry Coffee Cake

All-purpose flour, Sugar, Baking powder, Salt, Egg, beaten and 8 more..
Blueberry Sour Cream Pancakes With Blueberry Sauce

Sugar, Cornstarch, Water, Blueberries, fresh or frozen and 9 more..
Blueberry Sour Cream Pancakes

Sugar, Cornstarch, Cold water, Fresh or frozen blueberries and 9 more..
Pots o' Gold (Whiskey Pudding)

Sugar, Water, Heavy cream, Milk, Cornstarch, Salt, Eggs and 5 more..
Fire Roasted Artichokes With Herb Aioli

Chopped garlic, Chopped scallion, Olive oil and 13 more..
Strawberry Special Cake

All-purpose flour , sifted, Sugar, Strawberry milk mix and 7 more..