Basil Parmesan Agnolotti with Brown Butter Parmesan Cream Sauce

Ingredients

Instructions

1. 1

   Make the pasta dough: add the flour to a clean surface and create a well in the center. Add the eggs and salt, then slowly incorporate the flour until a dough forms. Knead for about 8–10 minutes until smooth and elastic. To check, press your thumb into the dough and make sure it bounces back after 2–3 seconds. Wrap in plastic wrap and let rest for at least 30 minutes.

2. 2

   Make the filling: combine the ricotta, basil, garlic, Parmesan, lemon zest, and lemon juice. Season with salt and pepper and blend until well combined. Keep chilled until ready to use.

3. 3

   Shape the agnolotti: divide the dough into smaller portions and roll through a pasta machine until thin. Add small portions of filling along the pasta sheet, then fold the dough over the filling. Press around each mound to remove any air, pinch between each piece, and cut into individual agnolotti.

4. 4

   Bring a pot of generously salted water to a boil. Cook the agnolotti for about 2–3 minutes, or until tender and floating. Reserve a little pasta water before removing.

5. 5

   Make the sauce: melt the butter in a skillet over medium heat and cook until golden brown and nutty. Add the garlic and basil and cook for about 30 seconds. Stir in the heavy cream, then add the Parmesan and mix until smooth. Season with salt and pepper.

6. 6

   Add the cooked agnolotti directly to the sauce and gently toss to coat. Add a splash of pasta water if needed to loosen the sauce, then finish with extra Parmesan and fresh black pepper.