Advertisement
4–6
Easy
Published 2013
Agnolini, like ravioli, are filled pasta. These half-moons, made by cutting the pasta into circles and then folding them in half, are a perfect pocket for cheese. Ricotta is the traditional filling, but goat cheese adds a tang and complements spring peas and herbs. Serve with a crisp white wine.
To make the filling, in a small frying pan over medium-high heat, warm the olive oil. Add the onion and peas, reduce the heat to low, and cook, stirring, until the onion is translucent and the peas are tender and still bright green, about 5 minutes. Transfer to a blender or food processor, add the ricotta, goat cheese, egg, chives, mint, and salt and process just until blended. Transfer to a bo