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 Cream, Fresh Origins, and FOH.
Agnolloti Dough
INGREDIENTS
- 500 grams semolina flour
- 250 grams egg yolks
- ¼ cup spinach puree
METHOD
- Combine ingredients. Let rest.
Agnolloti Filling
INGREDIENTS
- 1 pint Ricotta, strained
- 5 ea Fresh Origins Cheese Leaves, pureed
- 3 ea. Cobs of corn, torched and grated
- 1 ea. Lemon, zested
- tt. Salt
METHOD
- Fold filling mixture together.
- Pipe onto dough and roll into agnolotti.
Asiago Cheese Sauce
INGREDIENTS
- 1 quart Anchor Cooking Cream
- Asiago cheese
- tt. Salt
METHOD
- Heat cream to scolding point.
- Place into a blender and slowly add cheese to emulsify. Add to the desired viscosity.
Serve with toasted pine nuts and scallops or shrimp.
