Per 4 people
2 egg yolks 12 squares of fresh egg pasta (10×10 cm) 500 g of ricotta 2 tablespoons of Lazzaris fruit mostarda chopped into small pieces nutmeg, butter, salt, pepper, to taste
Prepare the filling. Add the egg yolks to the ricotta and aromatize with nutmeg, salt and pepper; add the pieces of fruit mostarda, mixing them well into the mixture.Roll out the fresh pasta and cut 12 squares of approx. 10×10 cm. Place a teaspoon of filling in the center of each square, Fold into a triangle and work into the traditional agnolotti shape. Cook the agnolotti pasta for a few minutes in a large saucepan of salted water; remove them from the water with a skimmer and place them on a plate. Serve hot with melted butter, and a sprinkling of fresh Parmesan cheese slivers.
LUIGI LAZZARIS & FIGLIO s.r.l.
Viale Venezia, 72 – 31015 Conegliano (TV) – Italy – Tel +39 0438 60668 / +39 0438 61116 – Fax +39 0438 60423 – firstname.lastname@example.org
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