How to cook parmesan and ricotta agnolotti

The  Staff Canteen

For this vIdeo we’re going to show you cooking fIlled pasta and this is one of my favourite fIlled pasta’s agnolottI with a rIcotta and parmesan fIlling and we’re just going to drop this into some boIling salted water, wait 2 minutes for that to cook, we’re going to make a quIck sauce to go with this is a vegetable stock reductIons.

So I’ve reduced down some white wine and NoIlly Prat some dry vermouth and once that has reduced down we added veg stock to it and then reduced that down again and were just literally putting a couple of spoonful’s of it in the pan, we’re going to get that up to the sImmer and then we’re going to whisk some butter into that, just to create a really sImple chIve butter sauce to go with the agnolottI.

So this just needs to reduce down very slIghtly, you want about a desert spoonful of liquId left in there, and then we’ll back off and we wIll go in with our butter, nIce cold butter and take the pan almost off the heat, and quIckly whisk the melted butter into the pan and this is to form an emulsIon whIlst the pasta finishes cooking, there, it’s probably going to take 25-30 grams of butter, through in a couple more blocks of butter to finish that and just whisk that last bit in, make sure you keep it on and off the heat, just keep it warm enough for the butter to melt into the sauce but without boIling it, my pasta is looking about done so I’m going to remove my sauce from the heat for a minute.

All I’m going to do is check the pasta by touching all the joints, a little squeeze, it’s nIce and Al’dente stIll but it's not too fIrm my sauce is here so we can go straIght in with the cooked pasta and a little bit of water that is clinging to the pasta wIll have a lot of the starch in it out of the cooking and that'll help the sauce to thIcken slIghtly and emulsIfy nIcely and then we're just going to work that through allowing that sauce to cook into the pasta just for a few seconds so that's right down low don't want it to boIl really so just going to get off to one sIde and then just drop a few chIves to run through it to finish it right to the last minute Spooner throw and I think you can see that they the starch from the pasta is really thIcken that sauce up it started to absorb it and it just needs a little bit of water in there I think just to finish it off and that's why we keep the past the water so you can use that to adjust your sauces final taste that's good that last little bit of salt brought the acIdity out a little bit more and we're good to start plating up not too much sauce just enough so that it is coating the pasta last little bit in there and that's our rIcotta and parmesan agnolotti with a chIld butter sauce.

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The  Staff Canteen

The Staff Canteen

Editor 2nd March 2017

How to cook parmesan and ricotta agnolotti