White Truffle & Ricotta Agnolotti
White Truffle & Ricotta Agnolotti from Mike Reid. Agnolotti is a stuffed pasta and Mike chose this filling because it is light and seasonal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Pasta machine
- Piping bag
- Mixing bowl
- Pan
- Pot
- Saucepan
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Stove
- Refrigerator
- Whisk
- Spoon
- Plate
- Plastic wrap
- Fork
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
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