Ricotta, Goat Cheese & Mint Agnolotti
Prep time: 45 min | Cook time: 15 min | Servings: 2
Recreate the sophisticated flavors of Cafe Nizza in Stockholm with this stunning reverse-engineered pasta dish. Tender, al dente agnolotti burst with a creamy cheese and mint filling, resting on a pool of rich melted butter.
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Main Component (Pasta & Filling)
200g (7 oz) Fresh pasta dough (or lasagna sheets)
150g (3/4 cup) Ricotta cheese
75g (2.5 oz) Fresh goat cheese (chèvre)
5g (2 tbsp) Fresh mint leaves, finely chopped
1g (1/4 tsp) Salt
Sauce/Dressing
85g (6 tbsp) Unsalted butter
30ml (2 tbsp) Pasta cooking water
Garnish
40g (1/2 cup) Parmigiano-Reggiano, finely grated
1g (1/4 tsp) Espelette pepper or Aleppo chili flakes
A few fresh mint leaves (optional)
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Mix 150g (3/4 cup) ricotta, 75g (2.5 oz) goat cheese, 5g (2 tbsp) chopped mint, and salt until completely smooth.
Roll fresh pasta dough out thinly into long sheets using a pasta roller or rolling pin.
Pipe or spoon small dollops of filling along the pasta sheet, leaving 2.5cm (1 inch) spaces between them.
Fold the pasta over the filling, pinch the spaces to seal, and cut into rectangular agnolotti shapes.
Bring a large pot of salted water to a gentle boil to cook the fresh pasta.
Melt 85g (6 tbsp) unsalted butter in a large skillet over low heat until glossy and warm.
Drop agnolotti into boiling water; cook for 2–3 minutes until they float and are perfectly al dente.
Transfer the cooked pasta directly into the warm melted butter, adding 30ml (2 tbsp) pasta water.
Toss gently for 30 seconds to coat the agnolotti and emulsify the butter into a silky bed.
Plate the pasta, spooning the remaining buttery sauce generously over and around the agnolotti as seen in IMG_2928.jpg.
Cover the dish with a mountain of 40g (1/2 cup) finely grated Parmigiano-Reggiano.
Finish with a dusting of 1g (1/4 tsp) Espelette pepper for a subtle hint of warmth.
Malvasia Taormina's iconic Sicilian pasta. Creamy linguine al limone topped with a vibrant blanket of crushed pistachios.