
Celeriac And Chevre Fennel Agnolotti
Try your hand at fresh pasta with these goat cheese and celery root-filled agnolotti with earthy brown butter and bright Meyer lemon and parsley pesto.
Prep Time 2 hrs
Total Time 2 hrs
Course Entree
Servings 4 servings
Ingredients
- For pasta:
- 1 tablespoon of freshly ground fennel seed
- 2 parts egg by weight
- 3 parts flour by weight
- Or if you don't have a scale:
- 4 eggs
- 2 cups all purpose flour
- For filling:
- 1 pint heavy cream
- 2 celery roots peeled and 1/2
- 4 cloves garlic lightly crushed and sliced
- 1 teaspoon Kosher salt or to taste
- 1 teaspoon dried Herbs de Provence omit if using herbed goat cheese
- Zest of 1 large orange or 2 small
- 1/2 cup pine nuts toasted and chopped
- 1/4 cup + 2 tablespoons of goat cheese I use Noble Springs' Herb de Provence Chevre
- For brown butter parsley pesto:
- 2 cups flat-leaf parsley
- 4 tablespoons butter browned
- 1 tablespoon olive oil
- 1/4 cup pine nuts toasted and chopped
- Juice of half a Meyer lemon or more to taste
- Kosher salt to taste
- For mushrooms:
- 3/4 lb shiitakes sliced if large and stemmed
- 2 tablespoon tablespoons unsalted butter and 1to finish
- salt to taste
Notes
Try this tasty holiday recipe for Celeriac and Chevre Fennel Agnolotti.
Keyword Pasta
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