For the dough: Add all the ingredients together, and using your hands form a smooth dough. If the dough is too dry add a little water. Wrap the dough in cling film and refrigerate for at least one hour.
In the meantime prepare the filling. Wash, dry and grate the rind from the orange and the lemon. Mix together 60g of sugar with the citrus zests, nutmeg and ricotta. Store the filling in the fridge.
Divide the dough into four pieces. Roll the first portion to approx. 1-2 mm, or use a pasta machine to roll it thinly. Cut out circles from the rolled dough. Whisk the egg yolk. Brush the edges of the cut out circles with the egg yolk, and place 1-2 tbsp. of filling in the middle of each circle. Fold the circles in half and press the edges shut with a fork. Prepare the rest of the dough using the same method. Cook the agnolotti in a pot filled with boiling salted water until they rise and float on the surface.
For the lemon butter: Heat the sugar, cornstarch and lemon zest. Pour in the water and the lemon juice. Stirring constantly bring to a boil. Remove from stove and stir in the butter. Spread the lemon butter on the cooked agnolotti. Sprinkle with powdered sugar and nutmeg.
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