Filling
½ pound savoy cabbage, chopped into 1/2 in ribbons
1 cup tiny cauliflower florets
2 cups fresh robiola cheese
1/4 cup freshly grated fontina
3 tablespoons golden raisins
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Condimento
6 tablespoons unsalted butter
¼ cup loosely packed roughly chopped fresh italian parsley
1/2 pound pice castelmagno cheese for grating
For Filling: Bring a large pot of salted water to a boil. Add savoy cabbage and cook until very tender, about 10 minutes. Using tongs, remove cabbage from water; reserve water. Drain cabbage very well and press it between 2 plates to squeeze out as much water as possible, then chop finely; squeeze out excess water again and transfer to a large bowl. Add robiola, fontina salt and pepper; stir to combine well. Blanch cauliflower pieces in same water until tender 3-4 minutes, then remove and refresh and set aside
Roll out pasta and cut into long rectangles 2 inches wide Spoon 1½ teaspoons filling onto one sheet of dough at 2½-inch intervals (you will have about 25 dots of filling); place second dough sheet on top. Using a 2½-inch ravioli stamp or round cutter, cut out agnolotti. At this point you can freeze these over nite on a cookie sheet and then place them gently into freezer bags for up to a week
Place 8 qts water in a pasta pot and bring to a boil and add 2 tablespoons of salt
Brown butter in a 12-14 in saute pan and add cauliflower pieces and set aside off heat. Add the agnolotti to the boiling water and cook until al dente, about 2½ minutes. Using a fine mesh sieve or slotted spoon, remove ravioli from pot, drain in a colander, and gently toss into pan with browned butter and cauliflower and place over medium heat. Toss gently 1 minute, add parsley and divide among serving plates. serve with castelmagno cheese grated table side
.
|
