tagAlt.Agnolotti Stuffed with Mozzarella and Sun dried Tomatoes

Ravioli Stuffed with Mozzarella and Sun-dried Tomatoes

Another great fresh pasta recipe with summer ingredients and just a few simple steps!

  • ( Scored 5 on 1 reviews )

Mary Beth Chalk:

I've always thought of filled pasta as being an autumn/winter affair, but this filling proves it wrong! Salty tomato and creamy mozzarella scream summ...

read all reviews...

Fresh handmade pasta envelopes a gorgous Mozzarella and Sun-dried Tomato filling that makes for a most satisfying lunch or dinner dish, depending on your time available in your kitchen.

Light and tasty, fulfilling and full-flavored, a blend of mozzarella and sun-dried tomatoes, with Ricotta cheese accents is a terrific way to satisfy all the cheese lovers in your circle of friends and family.

As with any dish, the more you prepare this fresh pasta dough, the easier it will become and the tastier your results.

Very similar and with an analogous ability to hold fresh fillings, the ravioli pasta is a terrific filled pasta shape remarkably similar to another Italian classic, the fresh ravioli pasta shape. Want to know what to pair with this light, tasty fresh Italian filled pasta selection?

Be sure to check out the Mamablip Wine Selections to learn more the wines our teams recommend as perfect food + wine pairings. If you're an Italian cheese lover, be sure to check out the recipes with Piave DOP cheese as well - you will be surely inspired by all the solutions including this wonderful classic Italian cheese selection.

Ingredients

for 4 servings

Fresh Handmade Pasta Dough ingredients

  • All-purpose flour 200 grams
  • Semola flour 100 grams
  • Egg 3
  • Salt 1 pinch

Mozzarella and Dried Tomato Filling Ingredients

  • Mozzarella cheese 100 grams
  • Ricotta cheese (Sheep's Milk) 100 grams
  • Sun-dried tomatoes 6

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare the Filling

Finely dice or chop the tomatoes and mozzarella and place together in small mixing bowl.

Add ricotta to mix, blend  well. Use to fill ravioli (see below).

Step

2

Of 3

Prepare the Ravioli

Sift the flour on the wooden board and hollow the center. Break the eggs and pour them in the hollow one by one.  Using a fork, beat the eggs together. Gently bring some of the flour into the egg mix. Continue drawing flour into the  eggs a little at a the time until all the flour is absorbed. Use your hands to obtain a uniform mixture, knead the pasta,  pushing with the palm of your hands, until the dough feels smooth and firm. Make a round, smooth ball and place it on  a plate. Cover with a moistened cloth or a plastic wrap, and let the dough settle in a fresh place for 30 minutes to 1  hour. 

Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working. Cut  the dough in parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin, or  use the pasta machine. 

Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered  with a moist towel if necessary to prevent the pasta from drying too much. 

Cut with a circle cutter and place about 1 teaspoon of the filling on the dough, closing the agnolotti overlapping the  pasta to form a sort of half-moon shape. 

Seal the borders with a fork, put the angolotti on a tray sprinkled with semolina to avoid the pasta sticking together. 


 

Step

3

Of 3

Cook the ravioli

Bring water to a boil in a stockpot. Add salt and a few drops of olive oil. Gently drop the agnolotti in the lightly boiling  water a few at a time.

Cook until the pasta is al dente (firm but not too soft or overcooked - approximately a few  minutes after when the pasta has risen to the surface).

Drain the pasta, picking them from the boiling water with a  slotted spoon.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

...Great Italian Goddies!

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

View product

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product

Vecchio 1833 - Marsala Superiore (Dry) - Florio

0.75l

The 'Vecchio Florio' is the real Marsala Superiore, born in the centuries-old cellars and famous all around the world

View product

Reviews

M

Mary Beth Chalk Thursday 20th of May 2021

Summery filled pasta, what an amazing recipe!

I've always thought of filled pasta as being an autumn/winter affair, but this filling proves it wrong! Salty tomato and creamy mozzarella scream summer, and I can't wait to make this dish again!

all.sign in to leave a review