Goat Cheese Agnolotti in Roasted Tomato-Fennel Sauce

Roasted Tomato-Fennel Sauce

  • 1 fennel bulb, quartered
  • 8 tomatoes, quartered
  • 3 small yellow onions, quartered
  • 2 minced heads of garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon of capers
  • 1 handful of pitted kalamata olives
  • 1/2 cup of minced fresh basil
  • 1 tablespoon fresh minced thyme
  • 1 tablespoon fresh minced oregano
  • 1/2 cup of olive oil
  1. Spread the first four items out across a cookie sheet, drizzle with olive oil, dried oregano and season with salt and pepper.
  2. Put in 375 degree oven on the middle rack for 45 minutes.
  3. Dump all of the roasted vegetables in a pot and add the capers and kalamata olives.
  4. Blend it all together.
  5. Bring the sauce to a slight boil and then let it simmer on a stove top for as long as your patience allows. It’s even better if you make it the day before, put it in the fridge after the boil, and then bring it back up to a boil before serving.
  6. Right before serving, add the fresh herbs and the olive oil and season to taste.

Pasta Filling

Ingredients

  • 4 oz ricotta
  • 4 oz goat cheese
  • ½ cup parmesan
  • 2 tablespoons dried thyme
  • 1 tablespoon dried oregano
  • 2 pinches of salt
  • 1 tablespoon heavy cream

Steps

  1. Dump everything into a mixer with a paddle attachment and mix until smooth.
  2. Put it all into a pastry bag or a ziplock bag and cut the tip so that it’ll make a line about 1/2 inch thick.

Pasta Dough

Click here for a pasta dough recipe (I only used semolina flour in last night’s pasta but have made the dough from the link and it’s great).

Pasta Assembly

(Go on youtube if this doesn’t make sense to you. There are plenty of great agnolotti videos)

  1. Roll out the dough until it’s thin enough that you can see your hand through it.
  2. Make a line of filling across the dough about one inch from the edge.
  3. Fold the one inch of pasta over the line of filling and seal it.
  4. Pinch the filling, creating separate pockets about one inch wide.
  5. Fold the row of pinch pockets over, thereby adding another layer of dough, and then pinch in the same places.
  6. Run a crimped pasta cutter along the edge of the pockets, leaving a slight dough lip.
  7. Finally run the crimped cutter across the pinch parts to make the little agnolotti!

Final Dish

Garnish Ingredients

  • 1/2 cup of toasted pine nuts
  • 1/4 pound of cut up, thinly sliced pancetta
  • 2 cups of arugula, tossed in lemon juice

Steps

  1. Make sure your sauce is nice and hot.
  2. Boil the agnolotti for about 2 minutes.
  3. Toss the agnolotti into a saute pan, add enough sauce to coat them, let it cook for only about a minute more.
  4. On each plate, put down a generous portion of agnolotti and top that with the pine nuts, then the pancetta, and finally the arugula.
  5. Enjoy!

** These measurements are rough estimates so please taste and adjust.


One Comment on “Goat Cheese Agnolotti in Roasted Tomato-Fennel Sauce”

  1. [...] Stuffed, Bacon Wrapped JalapenosCinnamon Peaches and Browned-Butter, Pecan Ice CreamGoat Cheese Agnolotti in Roasted Tomato-Fennel SauceGrand Betsy’s Bacardi Rum CakeGrilled PizzaRicotta-Chive Gnocchi in a Pancetta, [...]


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