Baked Agnolotti Stuffed with Ricotta.

We love homemade pasta.  There is nothing more tender and delightful.  Tonight I took the time to make the pasta for agnolotti with a ricotta stuffing.  Agnolottis is simply homemade pasta cut into large rounds about 4 inches in diameter, filled and folded in half.  So you have these cool looking half moon fat delicious pastas that are to die for. Nothing compares. 

My filling for these pastas is with a real traditional ricotta, 2 lbs. , one egg, a good tablespoon of dried powdered garlic, 1/4 tsp of cayenne, 1/2 tsp salt and 2 tbsp of dried parsley, all mixed well and dropped on the pasta rounds by about a tbsp each.  I brushed my pasta with warm water and used a fork to seal the half circles. 

I cooked my agnolotti after they are filled and sealed in salted rapid boiling water for about 6 minutes.  Drained.  Then put them in a baking dish that had olive oil on the bottom.  Then I very gently mixed in my favourite tomato meat sauce in.  I topped this with a good generous layer of mozzarella cheese (hand grated no pre-shredded wood coated crap).  Then I baked this at 400 degrees for about 20 to 30 minutes, until it bubbled and lightly browned.

001Just out of the oven.


This was perfect.  Absolutely perfect. 


I kept going with my pasta and filling until all was used.  Happy to say there was some left over.  I froze these on a cookie sheet then gently vac-packed them for a couple of future meals.  When vac-packing, pay attention and don’t let it crush them.  Hit the seal button manually. 

Hope you enjoyed your time here.  Any questions, just ask and don’t forget to click the pictures for the full view.  Hit the back button to return.  Thanks for stopping by. 

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