RECIPE: Bacon & Ricotta Agnolotti
Updated: Jan 6
Bacon & ricotta agnolotti
Keep pasta frozen until use and all other ingredients refrigerated
Parsley, chives & parmesan
Salt, pepper and/or acid (lemon juice or vinegar) to taste
These little pasta pillows stuffed with housemade ricotta cheese & bacon are sure to please. Coated in our sweet & sour onion agrodolce, topped with a mix of parsley, chives & parmesan, this dish is simple, rich and surprising.
Fill a large pot one third of the way with water. You want the water at a rolling boil throughout the cooking process.
Add enough salt so the water tastes salty. This is not only important for seasoning the pasta, but it enhances the structure of the pasta and helps keep your water at a constant boil. Salt!!
Once your water is boiling, start your sauce in a separate pan; you can use whatever pan you feel comfortable with, assuming it will hold the pasta and sauce. Put the saucepan on medium high heat, then add the onion agrodolce. Bring to a rolling simmer for about 1 minute before dropping your pasta. Keep at a rolling simmer while your pasta cooks.
Drop your pasta (carefully) into the pot of boiling water for 2-3 minutes. Cook the pasta about 70% of the way in the water, and the rest of the way in your pan sauce.
Remove the pasta carefully to your pan with about 1 oz of pasta water and the butter.
Stir and shake, allowing the sauce to emulsify. Pasta should finish cooking in about 90 seconds.
Assess your sauce consistency with a spoon and taste. Adjust the seasoning with more salt, pepper and/or acid if needed.
Top with parsley, chives & parmesan and enjoy!
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