Spinach and Cheese Leaf Agnolotti with asiago, pine nuts, and scallops.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Anchor Cooking CreamFresh Origins, and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Agnolloti Dough

INGREDIENTS

  • 500 grams semolina flour
  • 250 grams egg yolks
  • ¼ cup spinach puree

METHOD

  1. Combine ingredients. Let rest.

Agnolloti Filling

INGREDIENTS

  • 1 pint ricotta, strained
  • 5 Fresh Origins Cheese Leaves, pureed
  • 3 cobs of corn, torched and grated
  • 1 lemon, zested
  • Salt to taste

METHOD

  1. Fold filling mixture together.
  2. Pipe onto dough and roll into agnolotti.

Asiago Cheese Sauce

INGREDIENTS

  • 1 quart Anchor Cooking Cream
  • Asiago cheese
  • Salt to taste

METHOD

  1. Heat cream to scolding point.
  2. Place into a blender and slowly add cheese to emulsify. Add to the desired viscosity.
  3. Serve with toasted pine nuts and scallops or shrimp.


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