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...
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.
for 4 servings
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).
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.
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.
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!