White Truffle & Ricotta Agnolotti - James Martin Chef

Name: White Truffle & Ricotta Agnolotti - James Martin Chef
Ingredients: 250g 00 (double zero / doppio zero) Flour; 250g Semolina Flour; 4 Egg Yolks; 200ml Saffron infused Water; 200g White Truffle Paste; 300g Ricotta; 200g Cream Cheese; Bring all the ingredients together, adding your dry ingredients first, followed by your egg yolks and then your infused water.; Knead for about 8 minutes and allow to rest the dough for about 30 minutes covered in the fridge; For the filling mix all ingredients together and season to taste; To make the agnolotti, roll out your pasta on the pasta machine until you hit for 4 so start on the highest setting and work your way down to 4.; Once your sheet is ready, pipe out your filling in one long strip then roll the pasta over into a tube and then pinch it off before using your pasta roller to cut them out; Leave them out to dry out for at least 30 minutes to an hour before covering and popping them in your fridge until you are ready to use them; Blanch them in a shallow pan of boiling water for about 2 minutes; For the sauce, emulsify your butter using a little touch of your pasta water and the pecorino cheese. Season with salt and pepper.; Finish with your freshly grated truffle

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White Truffle & Ricotta Agnolotti from Mike Reid. Agnolotti is a stuffed pasta and Mike chose this filling because it is light and seasonal.

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Ingredients

250g 00 (double zero / doppio zero) Flour
250g Semolina Flour
4 Egg Yolks
200ml Saffron infused Water
200g White Truffle Paste
300g Ricotta
200g Cream Cheese
Bring all the ingredients together, adding your dry ingredients first, followed by your egg yolks and then your infused water.
Knead for about 8 minutes and allow to rest the dough for about 30 minutes covered in the fridge
For the filling mix all ingredients together and season to taste
To make the agnolotti, roll out your pasta on the pasta machine until you hit for 4 so start on the highest setting and work your way down to 4.
Once your sheet is ready, pipe out your filling in one long strip then roll the pasta over into a tube and then pinch it off before using your pasta roller to cut them out
Leave them out to dry out for at least 30 minutes to an hour before covering and popping them in your fridge until you are ready to use them
Blanch them in a shallow pan of boiling water for about 2 minutes
For the sauce, emulsify your butter using a little touch of your pasta water and the pecorino cheese. Season with salt and pepper.
Finish with your freshly grated truffle