Agnolotti Pasta with Oma Cheese & Stone Fruit

~ Serving Size: 3-4

RECIPES & IDEAS

Tatianna

3/1/2022 0 min read

Agnolotti Pasta with Oma Cheese & Stone Fruit

~ Serving Size: 3-4

FOR THE PASTA

  • 1 cup all-purpose flour

  • 5 egg yolks

  • 2 large eggs

FOR THE PASTA FILLING

  • 1 cup Oma cheese

  • ½ cup Mascarpone cheese

  • 2 Tbsp Arrowroot powder

  • Stone Fruit Jam

FOR THE APRICOT WINE SAUCE

  • 1 cup white wine

  • 7 Tbsp butter

  • 2 Tbsp all-purpose flour

  • Stone Fruit Jam

INSTRUCTIONS

  1. FOR PASTA DOUGH: Create flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour

  2. FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jam with Mascarpone and arrowroot powder, then place jam mixture in a pastry bag

  3. FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5

  4. FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jam filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry 15 minutes

  5. FOR APRICOT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jam, and season with salt and pepper

  6. TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!