Agnolotti with ricotta, radicchio and bacon
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Fresh pasta filled with Italian bacon, radicchio and ricotta. Saute in butter and sage with extra bacon and fresh radicchio.

2 tips even for the perfect pasta:

  • The ratio of flour and eggs is always 100g flour per egg
  • Knead the dough on the wooden board with power for at least 10 minutes
Fresh pasta filled with Italian bacon, radicchio and ricotta. Saute in butter and sage with extra bacon and fresh radicchio.

2 tips even for the perfect pasta:

  • The ratio of flour and eggs is always 100g flour per egg
  • Knead the dough on the wooden board with power for at least 10 minutes
portions Preparation cooking time
4portions 1Hour 5Minutes
portions Preparation
4portions 1Hour
cooking time
5Minutes
Ingredients
servings: portions
Units:
Ingredients
servings: portions
Units:
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Instructions
pasta dough
  1. Begin by giving in a bowl the flour with your hands form a depression in the middle. Now the eggs and a pinch of salt coming into the trough. With your fingers or a fork, begin to flip the eggs, so the yolk and egg white mixed together. Gradually work to the edges by mixing the flour with the egg. When the mixture is slowly form you give everything on a wooden board. Moisten fingers and knead the dough. First, the dough will be a little grainy, but the longer they knead the better the result. Shape a loaf and let rest covered it with foil at least half an hour.
Agnolotti stuffing
  1. In the meantime we are preparing the filling.
  2. Wash the radicchio. Then cut into strips. coincide in a pan with a little oil and garlic radicchio short. leave aside spots and cool. Bacon cut into small cubes and fry in the same pan. Aside questions and let cool. Add the radicchio and bacon to ricotta and stir everything under good. Carefully salts (bacon already contains a lot of salt and Ricotta may be slightly salted) and pepper.
  3. Dough with a rolling pin or pasta machine to roll out. Fill and shape as in the video (untem in Rezepttip) explained.
Cook
  1. give pasta in boiling salted water and when they come up they are ready.
  2. In a pan, melt butter and add a few sage leaves into it. pan pasta in it and if you want you can even enhance the butter with a few walnuts.
  3. In a separate pan fry the Italian ham and sauté the fresh radicchio.
  4. Pasta on warmed plates wreak serve with radicchio and ham mixture and freshly grated parmesan.
recipe Notes

Making agnolotti, beautifully explained here in the video.

Tip: The pasta you can also freeze easily. Pay only attention that the pasta is not above the other and can stick together. Or put plastic wrap between the layers.

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