Agnolotti, ricotta, trumpet mushrooms, truffle, Pecorino Romano PDO

60 minutes or more


4 people
Adjust Servings
Grated Pecorino Romano PDO 700 g
Sliced chives 142 g
Truffle oil 105 g
Kosher salt 72 g
Ground black pepper 2 g
Mascarpone 2.4 kg
Ricotta 4 kg
Whole milk 200 gr
Egg yolks 1.8 kg
Yellow food coloring 22 g
00 flour 2.5 kg
Fresh agnolotti 10
Chicken stock 50 gr
Chile flakes 1/2 gr
Sliced trumpet mushrooms 20 g
Truffle paste 1 1/2 gr
Diced butter 20 g
Truffle butter 15 g
Preparation Stage
By Chef Danny Grant of Maple & Ash | Chicago

For the Filling:
In a bowl, combine Pecorino Romano, chives, truffle oil, salt, and pepper. Set aside. To a stand mixer fitted with a paddle attachment, add all remaining ingredients. Mix on low speed until fully emulsified.
Add the cheese mix and continue mixing until just incorporated. Set aside.

For the Dough:
In a bowl, combine yolks, food coloring, and 100 grams water. Set aside. In the bowl of a stand mixer fitted with a hook attachment, add flour and make a small well in the center. Pour egg mixture into the well, then mix on low speed until the dough begins to come together. Mix an additional 5 minutes, then pour onto bench and knead  mixture into a ball. Transfer dough to a resealable plastic bag and refrigerate.

For the Agnolotti:
Using a pasta sheeter, run Dough through the machine six times, from highest to lowest setting, until a thin sheet is formed. With a fluted pasta cutter, cut the pasta sheet lengthwise. With the cut side facing away from you, pipe Filling across the pasta strip, leaving about 1-inch of space between each dollop.
Press the edge of the sheet up against the filling and roll over to seal. Pinch pasta log every 3 inches, then cut straight across to form agnolotti. Transfer to a semolina flour-lined sheet tray, wrap in plastic, and refrigerate.

To Assemble and Serve:
In a small sauté pan over medium heat, combine stock, chile, and mushrooms. Cook until desired flavor is achieved. Stir in truffle paste, butter, salt, and truffle oil. Bring to a light boil, then reduce heat and let simmer until fully emulsified. Keep warm. In a stockpot over medium-high heat, bring salted water to a boil. Blanch and cook Agnolotti until just al dente. Strain and transfer to the sauté pan with mushroom sauce. Mount with truffle butter until Agnolotti is well coated. Season with salt. Transfer 10 Agnolotti to a round serving plate. Top with mushrooms, then glaze with remaining sauce. Garnish with chives and a generous dusting of Pecorino Romano.


Adapted by StarChefs

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