Agnolotti

Agnelote

Agnolotti

for the dough mixture: 100 g of flour 00, 1 egg; For the filling mixture: 250 g Fresh curd, Nutmeg, 1 egg; For sauce: cherry tomato, rosemary, olive oil, salt and pepper

Mix and let the dough rest in the fridge for half an hour. After half an hour, put the dough through the machine.

Mix all ingredients and keep cold until filling.

For the cherry tomato sauce, cut the tomatoes in half and bake them together with a sprig of rosemary in the oven at 120°C for 20 minutes. After baking, you will transfer the tomatoes to the pot and cook them for 20 minutes to reduce them. After that, filter them. Fry the strained tomatoes in olive oil, add the reduced, strained sauce and season with salt and pepper.

Boil fresh agnelotes for 3 minutes in boiling water.