Hazelnut Agnolotti with Brothy Spring Greens | culture: the word on cheese

Name: Hazelnut Agnolotti with Brothy Spring Greens | culture: the word on cheese
Ingredients: 1 cup all-purpose flour; 2 eggs (lightly beaten); ½ medium potato (peeled and cubed (about ½ cup)); &frac13; cup hazelnuts (toasted and skins rubbed off); ½ cup ricotta cheese; 1 tablespoon finely grated parmesan cheese; 1 tablespoon unsalted butter (room temperature); 1 tablespoon minced chives; Sea salt (to taste); Freshly ground pepper (to taste); Coarse cornmeal (for sprinkling); 1 parmesan rind; ½ leek; 1 bay leaf; 3 to 4 thyme sprigs; 10 black peppercorns; ¼ teaspoon sea salt (plus more to taste); 1 to 2 tablespoons unsalted butter; 4 cups lightly packed spring greens (roughly chopped (try a mix of spinach, arugula, radish tops, and baby kale)); 3 to 4 tablespoons toasted hazelnuts (roughly chopped); 2 tablespoons torn mint; 2 tablespoons chervil leaves; Freshly ground black pepper (to taste)

culturecheesemag.com

A good weekend project, this vegetarian pasta features rich agnolotti served in a warming broth brimming with sprightly greens

View full recipe on culturecheesemag.com

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Ingredients

1 cup all-purpose flour
2 eggs (lightly beaten)
½ medium potato (peeled and cubed (about ½ cup))
&frac13; cup hazelnuts (toasted and skins rubbed off)
½ cup ricotta cheese
1 tablespoon finely grated parmesan cheese
1 tablespoon unsalted butter (room temperature)
1 tablespoon minced chives
Sea salt (to taste)
Freshly ground pepper (to taste)
Coarse cornmeal (for sprinkling)
1 parmesan rind
½ leek
1 bay leaf
3 to 4 thyme sprigs
10 black peppercorns
¼ teaspoon sea salt (plus more to taste)
1 to 2 tablespoons unsalted butter
4 cups lightly packed spring greens (roughly chopped (try a mix of spinach, arugula, radish tops, and baby kale))
3 to 4 tablespoons toasted hazelnuts (roughly chopped)
2 tablespoons torn mint
2 tablespoons chervil leaves
Freshly ground black pepper (to taste)