Agnolotti are lovely little stuffed pillows of pasta. Often filled with cheese, we decided to fill them with fresh roasted chestnuts pureed with rum. Seriously, these little babies could make you swoon. They are the epitome of winter. The tender dough, the creamy filling and the lovely oil, black pepper and walnut ‘sauce’ made for the perfect bite.
Makes 2-3 servings
- 7 ounces whole semolina flour
- ¾ cup spring or filtered water
- ½ teaspoon sea salt, fine grind
- 2-3 tablespoons semolina flour (for kneading)
- 8 ounces cooked chestnuts
- 4 tablespoons extra virgin olive oil
- Sea salt 1/2 cup dark rum
- 6 tablespoons extra virgin olive oil
- 1/3 cup coarsely chopped walnut pieces, lightly pan toasted
- Cracked black pepper
Step By Step Instructions:
Make the dough. Mix together semolina, water and salt to form a rough dough. Turn the dough onto a lightly floured surface and knead for 6-8 minutes, until the dough is smooth and elastic. Wrap in plastic and set aside while you make the filling.
Combine cooked chestnuts, oil, salt and rum in a food processor and pulse until a semi smooth puree forms. Transfer to a small bowl and set aside.
Roll the dough out on a lightly floured surface or run it through a pasta maker to create long thin sheets of dough, about 3 inches wide. You will need 2 equal sheets of dough to make the agnolotti.
Place a teaspoon of filling at intervals on the pasta sheet. Remember you are folding over this sheet, so put the filling about halfway down the sheet. Fold the sheet over the filling. Using the thumb and forefinger of both hands, pinch the pasta over the filling to seal, pushing out all the air.
Use a ravioli cutter or sharp knife to even out the edge of the whole sheet where the top and bottom come together. Discard that little bit of pasta. Use the same ravioli cutter or knife to separate each agnolotto. Set them on a baking sheet dusted with semolina flour. Repeat with the remaining dough and filling.
When the agnolotti are ready, bring a pot of salted water to the boil (just enough water to cover the agnolotti). Drop the agnolotti in the boiling water and wait until they begin to rise to the top. Cook 1 minute more after that.
While the agnolotti cook, place olive oil and nuts in a deep skillet over medium-low heat. When the agnolotti are done, transfer them carefully to the oil using a slotted spoon. Season with black pepper to taste; stir gently to coat the pasta with the oil and nuts. Serve immediately.
Cook’s Tip: You can make the dough a day before to save time. You can also make the dough ahead and freeze it but allow 24 hours for it to thaw properly. Cook’s Tip: You can buy cooked chestnuts in a jar or can. You can use frozen chestnuts and boil them for 10-15 minutes in lightly salted water or roast them in the oven for 10-15 minutes, which is my preference for great chestnut flavor.