Pasta Sauce w/ agnolotti and cheese knots
Cooking Instructions
- 1
Whisk together water, yeast, sugar. Cover 5 min
- 2
Add olive oil, 1/2 the flour beat for 15 sec. Add rest of flour, low beat for 2 min. Knead by hand 3/4 min.
- 3
In grease bowl allow to rise for 1/2 hours.
- 4
Combine ricotta, 2c mozzarella, 1/8 parmesan and romano, 1 LG egg, black pepper. Mix well, fridge for 1 hour
- 5
In stand mixer mix 3 LG egg 2 cups flour tbl olive oil 1 tsp kosher salt 10 min until smooth and elastic. Plastic wrap tight. Sit for 30 min
- 6
Crush tomatoes in bowl by hand not too small
- 7
In large pot with lid add olive oil,red pepper, garlic, Italian seasoning (some) sugar,salt,pepper. Slowly bring to high heat when garlic cooks cook 5 more min
- 8
Remove from heat. Add tomatoes, med-high heat stir till boil, reduce to dinner. 90 minutes
- 9
Roll out garlic knots 16 1 inch strips. Roll each into 8 inch strips, fill with mozzarella and knot. Line on baking sheet and cover 30 min.
- 10
Mix butter, garlic Italian seasoning and salt. Top garlic knots bake 400 for 18-23 min
- 11
Rolling out pasta dough 30 cm long 3 mm thick. Fill with 1 tsp ricotta mixture
- 12
Roll over pasta dough and seal, trim extra pasta. Pinch btw fillingfold forward and separate with knife
- 13
Boil large pot salted water, cook pasta 2/3 minutes
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