Chestnut AgnolottiChestnut Agnolotti

Chestnut Agnolotti might be just the hor d'oeuvre you are searching for. For 10 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 70 servings with 45 calories, 1g of protein, and 2g of fat each. This recipe from Food Fanatic has 1 fans. Head to the store and pick up ricotta cheese, kosher salt, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. Overall, this recipe earns an improvable spoonacular score of 0%. If you like this recipe, you might also like recipes such as Toasted" Agnolotti (or Ravioli), Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears, and Chestnut Chorizo Soup.

Ingredients

Cooking Instructions

1. 01

   Add the chestnuts, broth, and bay leaves to a small saucepan and bring to a simmer over medium heat. Cook for about 15 minutes until the broth has reduced to about 1/2 cup and the chestnuts are tender enough to fall apart when pierced with the tip of a paring knife.Discard the bay leaves and transfer the chestnuts and broth to a food processor or powerful blender.

2. 02

   Add the mascarpone, ricotta, salt, and pepper, and blend until the chestnuts are completely pureed and smooth.

3. 03

   Transfer the filling to a lidded container and refrigerate for at least an hour until chilled and firm.While the filling chills, make the dough:Weigh or measure the flour into a large mixing bowl, then make a well in the middle of the flour with your fingers.

4. 04

   Add the eggs, olive oil, and salt to the well and use your hand as a paddle to create a shaggy pasta dough, stirring with a whirlpool motion and working the flour into the liquid from center of the bowl to the edges.When nearly all the flour is incorporated but the dough is still crumbly, dump it out onto a clean work surface and begin to knead and shape into a dough ball. Knead for about 4-5 minutes, until the dough is golden, smooth, and pliant. (You may need to dust the work surface and your hands with extra flour, but shouldn't need too much.) Cover the dough with the mixing bowl or a piece of plastic wrap and let it rest for 15 minutes.Prepare as much clean counter space as you can by laying out large cutting boards or clean, non-terrycloth towels lightly dusted with flour. You're going to end up with 8 pasta strips that are each about 18 inches long, so prep accordingly.Divide the rested dough into 4 equal pieces, shape each piece into a rough rectangle, and dust each lightly with flour. Set your pasta roller attachment to 1 (the thickest setting), and gently feed the dough through the rollers. Take the stretched dough, fold it into thirds like a piece of paper, and feed it through again. Fold and feed one more time.After this three-step pass on the thickest setting, turn the rollers progressively thinner and feed the dough through once on each setting until the dough is thin and translucent enough to see the shape of your hand through when held against the light. (I usually take mine to 5 on the Kitchen