Agnolottis verdes de calabaza y ricota

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Agnolottis verdes de calabaza y ricota. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Agnolottis verdes de calabaza y ricota is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes delicious. Agnolottis verdes de calabaza y ricota is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Agnolottis verdes de calabaza y ricota, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Agnolottis verdes de calabaza y ricota delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Agnolottis verdes de calabaza y ricota using 16 ingredients and 1 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Agnolottis verdes de calabaza y ricota:

1. Masa:
2. 1 atado Rúcula
3. 1 atado Espinaca
4. 4 Huevo
5. Sal
6. Harina 0000 500 grs
7. Relleno:
8. 500 grs Puré de calabaza
9. 50 grs Queso cremoso
10. 2 Yema
11. 200 grs Ricota
12. Salsa:
13. 4 dientes Ajo
14. 200 cc Crema de leche
15. 50 cc Vino blanco
16. 100 grs Queso semiduro

Instructions to make to make Agnolottis verdes de calabaza y ricota

1. Para la masa, hervir la rúcula y espinaca y escurrir. Procesar con los huevos y sal. Volcar a un bol con la harina e integrar. Bajar a la mesada y amasar por unos 10 minutos. Estirar y reservar. Para la salsa, pintar la sartén con ajo, desglasar con vino blanco y sumar la crema de leche. Antes de que hierva, sumar el queso rallado, bajar el fuego y cocinar hasta fundir. Para el relleno, mezclar el puré, con las yemas, el queso rallado y la ricota. Salar. Para el armado, cortar tapas circulares y rellenar. Cerrar como agnolotti y hervir en agua y sal.

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