Agnolotti Pasta with Oma & Apricot, Orange & Honey

Agnolotti Pasta with Oma & Apricot, Orange & Honey

Enjoy pairing your favorite cheese with jam?  Why not wrap them together in a perfect little pouch of handmade fresh pasta and serve with a complimentary white wine and fruity jam sauce - for both the cheese and pasta connoisseurs!

Serving Size: Serves 3-4

FOR THE PASTA

1 cup all-purpose flour

5 egg yolks

2 large eggs

FOR THE PASTA FILLING

1 cup Oma cheese by Jasper Hill

½ cup Mascarpone cheese (we used Vermont Creamery)

2 Tbsp Arrowroot powder or cornstarch

Blake Hill’s Apricot with Orange & Honey Jam

FOR THE APRICOT WINE SAUCE

1 cup white wine

7 Tbsp butter

2 Tbsp all-purpose flour

Blake Hill’s Apricot with Orange & Honey Jam

Instructions

1

PREPARE THE PASTA DOUGH (PASTA FRESCA): Place flour on a clean surface, create a mound, and use your finger to make a cavity in the middle in which to place your eggs and yolks

2

With a fork, whisk eggs slowly in the cavity while incorporating the flour, then knead the dough for 5-7 minutes until smooth (dusting more flour if dough is sticky). Shape dough in a ball and rest in cloth covered bowl at room temperature for 1 hour

3

PREPARE THE JAM FILLING: In a bowl, combine ¾ jar Blake Hill’s Apricot with Orange & Honey Jam with Mascarpone cheese and arrowroot powder. Place mixture in a pastry bag, or large ziploc bag, and set aside

4

PREPARE THE APRICOT WINE SAUCE: In a small pot on low heat, stir white wine for 15-20 minutes to reduce. While whisking vigorously, add butter (1 Tbsp at a time), then flour, continuing to whisk until sauce is homogenous. Then add remaining Blake Hill’s Apricot with Orange & Honey Jam and season with salt and pepper

5

MAKE THE PASTA SHEETS: Once dough has rested, dust flour over a clean surface and divide the dough ball into half, then each half into 3, for a total of 6 parts. Roughly shape 1 part of the dough into a rectangle and - at the largest width setting of your pasta machine - feed the dough into the machine to roll. Fold roll into an envelope by bringing sides to center and - with the open seam facing vertically into the machine - repeat five times until dough is very smooth and rolls evenly

6

Reduce the width of the pasta roll by feeding it 2 - 3 times into continuously reducing width adjustments until you reach option number 4-5. Remember to keep dusting counter surfaces with flour to avoid the dough getting sticky

7

ASSEMBLING THE PASTA WITH CHEESE: Cut rolled dough into 24” sheets. Cut the tip (½” diameter) of the pastry or ziploc bag and pipe a horizontal straight line along the middle of each pasta sheet. Add Oma cheese pieces on top of filling

8

With your finger, rub water along pasta edges so they will stick together and then fold pasta over filling and adjust by gently pressing the dough to seal and remove air bubbles

9

Now separate pasta filling into 1” pillow shaped pockets by using your index finger and thumb on both hands to pinch the pasta from above to create a firm seal

10

Using a fluted wheel pastry cutter, trim the edges and - starting from the back and moving the cutter toward you - cut between each pocket, making individual pieces of agnolotti pasta

11

Place agnolottis on a sheet tray lined with parchment paper and let dry for 15 minutes

12

Boil a pot of water and place pasta in it, cooking for 3 minutes, then drain

13

Plate pasta, dress with a little sauce, top with slices of Oma cheese, a dash of ground black pepper and Enjoy!

Agnolotti Pasta with Oma & Apricot, Orange & Honey

Suggested Jams