Ricotta Agnolotti | L’OCA
Chef Tony Tipping proves how pleasantly easy it is to produce perfectly pinched pockets of pasta!
Ingredients
- 4 serving
- 250 g fresh pasta sheets
- 500 g ricotta cheese
- 70 g all-purpose flour
- 2 garlic cloves (thinly sliced)
- 320 g shallot (thinly sliced
- 100 g slab bacon (cut into 1/2 inch cubes)
- 45 g butter (unsalted)
- 130 g frozen peas
- 1 cup white wine
- 10 g parmesan cheese (for garnish)
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