Basil Ricotta Agnolotti Recipe

Make the Pasta Dough

On a clean surface, mound the flour and create a well in the center. Add the eggs into the well and gradually incorporate the flour using a fork until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a bowl, combine the ricotta cheese, chopped basil, salt, and black pepper. Mix until well combined.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Assemble the Agnolotti

Place small spoonfuls of the ricotta filling on one sheet of pasta, leaving space between each. Moisten the edges around the filling with water, then fold the pasta over to create pockets. Cut between the pockets to form individual agnolotti and crimp the edges to seal.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for about 3-4 minutes until they float to the surface. Drain and set aside.

Prepare the Sauce

In a skillet, cook diced guanciale over medium heat until crispy. Add in pickled ramps and sauté for another minute. Toss the cooked agnolotti in the skillet to coat them with the sauce.

Serve

Plate the agnolotti and sprinkle with chopped hazelnuts and crumbled chevre before serving.