Hefter's Artichoke and Goat...Hefter's Artichoke and Goat Cheese Agnolotti with Truffles

Hefter's Artichoke and Goat Cheese Agnolotti with Truffles is a main course that serves 4. For $2.28 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 29g of fat, and a total of 509 calories. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Food and Wine requires lemon, truffle, cream cheese, and flour. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, you might also like recipes such as Toasted" Agnolotti (or Ravioli), Tournedos Rossini With Foie Gras and Truffles, and Blueberry and Goat Cheese Salad with Mushrooms.

Ingredients

Cooking Instructions

1. 01

   Squeeze the lemon juice into a medium bowl of water; add the lemon. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the yellow leaves at the top of the heart and all but 1 inch of the stem; trim the dark green stubs and fibers from the artichoke bottom and stem. Using a melon baller or spoon, scoop out the furry choke. Thinly slice the artichoke heart and put it in the acidulated water.

2. 02

   Drain the artichokes and put them in a saucepan.

3. 03

   Add the heavy cream and garlic and cook over moderately low heat until the artichokes are tender and the cream thickens, about 15 minutes; add a few tablespoons of water if the cream gets too thick. Using a slotted spoon, transfer the artichokes to a food processor and puree until smooth.

4. 04

   Transfer to a bowl and stir in the mascarpone, goat cheese and a generous pinch each of salt and pepper. Refrigerate until chilled.

5. 05

   In a food processor, pulse the flour, semolina, oil and salt to combine.

6. 06

   Add the eggs and process just until the mixture resembles wet crumbs.

7. 07

   Transfer the dough to a board and knead until silky, about 1 minute. Wrap the dough in plastic and let rest at room temperature for 30 minutes.

8. 08

   Cut the dough into 4 pieces. Using a hand-cranked pasta machine, roll 1 piece of the dough through successively narrower settings until you reach the thinnest setting.