ACT Holiday Cooking Class
In this session, we created homemade Roasted Cauliflower Agnolotti.
In this special holiday session, the team gathered to make Roasted Cauliflower and Parmesan Agnolotti from scratch. We roasted fresh vegetables, prepared a creamy filling, and learned to roll, stuff, and cut homemade pasta dough. With a simple pan sauce and toasted hazelnuts to finish, everyone created a beautiful, restaurant-quality meal to celebrate the season together.
Roasted Cauliflower & Parmesan Agnolotti
Agnolotti is similar to ravioli in that is a flattened pasta dough that is folded over a filling of meats or vegetables. The difference between the two is that ravioli is prepared from two pieces of pasta cut into squares, while agnolotti is made from a single piece that is folded over.
What You’ll Need
For the filling:
Head of Cauliflower
Olive Oil
Kosher Salt
Parmesan Cheese (I prefer to buy a whole block and grate myself, but pre-grated is also okay)
2 Shallots
Head of Garlic
Fresh thyme
Fresh Hazelnuts (can use walnuts/pine nuts as a substitute)
Butter (unsalted)
Pint of Heavy Cream / half and half (or non-dairy no flavor milk of your preference)
For the pasta:
Eggs (4)
00 flour (2 1/2 cups) — (all-purpose flour will work too)
Equipment:
2 Half/Quarter Sheet Pans (baking sheet)
Sharp Chefs Knife for cutting
Blender (Vitamix or like)
Gallon/Quart Size Ziplock bag (going to be used as a piping bag)
Scissors
Sautee Pan
Tonges
Pasta Maker
Large Pasta Pot
Ravioli Cutter
Dry Measuring Cups
Rolling Pin
Fork
Plastic Wrap
Cost of Ingredients — please include another line item on your month-end December invoice to be reimbursed for the actual costs of ingredients.
Instructions
Here’s our sequence of events:
Preheat oven to 375/400 degrees (depending on how hot your oven runs)
Bring a large pot of water to a boil (cover).
Chop Veggies and Roast
Make Pasta Dough
While Pasta Dough is resting, puree filling
Roll out Pasta Sheets
Pipe Filing
Cut and Boil Pasta
Toast Hazelnuts
Make quick pan sauce for pasta
Serve and pour beverage of choice
Fresh Pasta
00 flour (or All-Purpose), 2 1/2 cups
4 large eggs
1 tablespoon olive oil
1 teaspoon sea salt