Name: Agnolini with Goat Cheese, Fresh Ricotta, Peas, and Herbs
Yield: Serves 4–6
Ingredients: Fresh chervil for garnish; About ½ cup (2½ oz/75 g) frozen petite peas, boiled just until tender (optional); 1 cup (4 oz/125 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano; 12 oz (375 g) purchased fresh pasta sheets; ½ cup (4 oz/125 g) unsalted butter, melted and kept hot; ½ tsp sea salt; All-purpose flour for dusting; 1 Tbsp chopped fresh mint, plus fresh mint leaves for garnish (optional); 1 egg; 2 Tbsp chopped fresh chives; ¼ cup (2 oz/60 g) fresh whole-milk ricotta cheese; 3 oz (90 g) soft goat cheese; 1 Tbsp finely chopped onion; ¼ cup (1½ oz/45 g) frozen petite peas; 1½ tsp extra-virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

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.

Ingredients

For the Filling

1½ tsp extra-virgin olive oil
1 Tbsp finely chopped onion
¼

Method

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