Chef TQ's Quarantine Cooking
Agnolotti Verde with Mushrooms
Chef Tony Quartaro is opening up his recipe book and sharing some of his favorites. Don’t miss out on this pasta masterpiece – carb loading encouraged.
For the pasta dough:
- 12oz Spinach (frozen or fresh)
- 4 Eggs
- 12 Egg Yolks
- 5# Pasta Flour (can also use AP Flour), plus more for kneading and rolling
- 1 Tbsp Salt
- Using a blender, combine the eggs, egg yolks, spinach and salt. Blend on high until the mixture is bright green and thoroughly combined.
- To make the dough by hand, add the pasta flour to a work surface and create a well in the center. You can also use a stand mixer affixed with a dough hook attachment by placing the flour in the bowl, making a well, and adding the spinach and egg mixture.
- To make the dough by hand, use a fork, and gradually pull flour from the inner ring of the well. Make a circular motion around the inner wall and mix the flour in with the egg after each circle is completed. Continue until you’ve made a stiff batter. Combine the outer wall of the flour with the green dough from the interior, and knead by hand until the dough comes together. Make sure all of the flour is incorporated at this point. If the dough seems wet, add flour in small increments, 2-3 Tbsp at a time, and continue kneading.
- The dough should be moist, but not leave any residue on your finger tip when pressed.
- Continue kneading for just a few more minutes.
- Divide into 4 equal portions, knead each into a ball, and wrap each in plastic or place under a kitchen towel.
- Allow dough to relax at room temperature for 20 minutes before use.
While the dough is resting, make your filling.
Ricotta and Mushroom Filling:
- 5 Cups Mushrooms (any kind you like) cut into a small dice and pan roasted with minced garlic and shallots
- 2 Cups Ricotta, drained overnight (for a creamier version you can do half Mascarpone and Half Ricotta)
- 1 Egg
- 4 Tbsp Grated Parmesan
- 1 Lemon Zested
- 1 tsp Salt
- ½ tsp Black Pepper
- 3/5 Cup Shredded Mozzarella
- 1 Cup Basil, roughly chopped
- In a mixing bowl, add ricotta, salt, pepper, and lemon zest (if using Mascarpone, leave out for now)
- Using a whisk, beat the ricotta by hand until it becomes fluffy and stiffens (if using mascarpone, add it now just gently whisking it in to combine)
- Add basil, mushrooms, parmesan and mozzarella. Fold together with a rubber spatula.
- Transfer mixture to a pastry piping bag. You can also improvise using a squeeze bottle, or even a plastic sandwich bag, cutting a hole in one of the bottom corners.
For the Agnolotti
To make the pasta, you’ll need a rolling pin. If you have a pasta machine or attachment, you may also use this.
To roll dough by hand:
On a lightly floured work surface, flatten one of the dough balls with your hand to a uniform circle, about 1” thick. Using a rolling pin positioned at the center of the dough, roll the rolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift the pin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate 90 degrees and repeat until the pasta dough is a rounded square that is as thin as you can get it.
If using a pasta sheeter, your final setting should be just below #1. Roll the dough through twice on this final setting, then grab your filling, a pastry or pasta cutter wheel and some plastic wrap or a towel.
Gently pick up your and dust the work surface below with flour so your dough does not stick. Center the sheet in front of you.
Grab the knife or pastry/pasta wheel cutter and cut the bottom edge from left to right to make it straight and even. Roughly measure 2.5” above this, and make a cut straight across from left to right again. Repeat with remainder of dough sheet. Work with the first strip of dough, and cover the rest with plastic or a towel.
Take your piping bag and hold it at 20 degree angle above the bottom left corner of the dough. Using even pressure, steadily pipe your filling from the bottom left edge to the bottom right edge in a straight, uniform, even line.
Take the bottom edge of the dough, closest to you, and gently roll the dough from the bottom just over the top of the filling. You should have just created a small tube. Give the dough another half roll. Using your knife or pastry cutter, measure ¼” past this point and cut off any excess dough above it. Discard.
For the final shape, place the index finger and thumb of each hand in a pinching pose, like you have two crab claws. Keeping the “claws” one inch apart at all times, pinch the tube of pasta, creating one inch wide pockets all the way from the left side of the dough to the right.
Take your knife or wheel cutter, and set it behind each pinched crease of dough. Using a forward cutting motion, cut forward to seal each side of the individual one inch pockets. Once you’ve completed one strip of dough, move on to the next. Dust each one with flour, or place on a floured baking sheet. You can cook immediately, or store in the freezer until ready to use.
Recipe makes multiple meals worth, so if you’re going to do it, you might as well make a lot!