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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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