Spinach and Burrata Agnolotti

Directions

To make pasta:

Pile flour on a large board or in a bowl. Make a large depression in the center of the pile. Add eggs and yolk. Using a fork, start stirring the eggs, incorporating a little bit of flour as you go. Continue stirring until all flour is incorporated and dough starts to form. If using a bowl, turn dough out onto a clean, lightly floured board or surface. Using a bench scraper, continue to mix the egg and flour together to form a shaggy, doughy mass. Then using your hands, begin to knead dough. Use bench scraper to scrape bits from board, then keep continue kneading until dough is smooth and elastic. This can take 8-10 minutes.

Cover dough with plastic wrap and let rest for 30 minutes.

While dough is resting make the agnolotti filling. Bring a pot of water to a boil. Add spinach and cook for 1-2 minutes. Drain and squeeze excess water from spinach. Set aside.

In a medium skillet, add 2 Tbsp olive oil. Sauté garlic for about 1 minute. Add mushrooms and ¼ tsp salt. Cook until water from mushrooms evaporates and flesh is soft and brown.

Turn mushroom out onto a cutting board and finely chop. Put in bowl and set aside. Turn spinach out onto cutting board and finely chop. Add to bowl and stir.

Add ricotta cheese, mascarpone cheese, finely chopped burrata, nutmeg, salt and pepper to bowl. Mix well. Scoop mixture into a pastry piping bag, secure with a chip clip or rubber band and refrigerate.

Remove plastic wrap from dough. Using bench scraper or knife, divide dough into 4 pieces. Rewrap 3 pieces and set aside. Pinch and square off ends of the dough piece to form a rectangle. On a very lightly floured board, roll dough into a long rectangle. The dough should be thin enough to be slightly transparent. Keep checking to make certain dough is not sticking to board. When thin enough, use a pizza cutter or knife to cut dough in half lengthwise. Separate pieces.

Cut the end of the pastry bag to about ¾ of an inch. Pipe small dollops of filling along the long edge of one piece of dough, about ½ inch in from edge and about ¾ of an inch apartIf necessary, use a knife to help cut off the correct amount of filling.

Using a spray bottle, very lightly mist dough. The fold over the filling mounds and press edges together using your fingers. Next pinch the folded edges of the dough together on either side of the mound. Press firmly to seal dough. Press and shape again along each mound, making sure dough pockets are sealed.

Using a fluted pastry cutter, or pizza cutter/knife, cut along the rough edges of the dough. Next, cut between each mound from folded edge to cut edge using the fluted cutter to form pillow pockets.

Set agnolotti on a parchment lined baking sheet, dusted with semolina flour.

Repeat for each quarter of dough.

Bring a large pot of water to a boil.

While waiting, heat 2 Tbsp olive oil in a large skillet. Add diced onion and sauté until translucent. Add minced garlic and cook about minute more. Next add passata, fresh parsley, salt and pepper and cook stirring often for about 15 minutes. Add mascarpone cheese, stirring well to blend.

Add salt to boiling water. Gently drop agnolotti into pot. Pasta will float after about 1 minute, but continue to cook for at least 3 minutes more. Test one piece of pasta and continue to cook if necessary. This will depend upon how thin your dough was.

Remove pasta from water using a slotted spoon onto a serving platter. Spoon sauce over pasta. Sprinkle with parmesan cheese and garnish with reserved parsley.

Serve immediately.