Black Truffle Agnolottini Recipe
australian perigord / point reyes toma fonduta
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Ingredients
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Pasta Dough
Filling
Fonduta Sauce
Method
Pasta Dough Preparation
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.
Filling Preparation
Prepare the Filling
In a bowl, mix the ricotta cheese, grated black truffle, grated parmesan, and salt until well combined. Adjust seasoning to taste.
Assembling Agnolottini
Shape the Agnolottini
Roll out the rested pasta dough into thin sheets. Cut into squares or circles, and place a teaspoon of filling in the center of each. Fold and seal the edges tightly to form the agnolottini. Repeat until all dough and filling are used.
Fonduta Sauce Preparation
Make the Fonduta Sauce
In a saucepan, combine the Point Reyes Toma cheese and heavy cream over low heat. Stir until the cheese is melted and the sauce is smooth. Add black truffle oil and season with salt and pepper to taste.
Cooking Agnolottini
Cook the Agnolottini
Bring a large pot of salted water to a boil. Gently add the agnolottini and cook for about 3-4 minutes or until they float to the surface. Drain and toss gently with the fonduta sauce.
Serving
Serve
Plate the agnolottini drizzled with extra fonduta sauce, and garnish with additional grated black truffle if desired. Enjoy!