{"id":10907,"date":"2021-04-23T04:30:23","date_gmt":"2021-04-23T02:30:23","guid":{"rendered":"https:\/\/www.caffevergnano.com\/anolini-with-ricotta-and-hazelnuts-serves-4\/"},"modified":"2026-02-11T17:10:04","modified_gmt":"2026-02-11T16:10:04","slug":"anolini-with-ricotta-and-hazelnuts-serves-4","status":"publish","type":"post","link":"https:\/\/www.caffevergnano.com\/en\/blog\/anolini-with-ricotta-and-hazelnuts-serves-4\/","title":{"rendered":"Anolini with Ricotta and Hazelnuts (Serves 4)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Filling<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8\nounces \/ 230 g ricotta di buffala<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2\ncup \/ 45 g grated Parmesan cheese, plus more for garnish<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2\nounces \/ 60 g coarsely ground hazelnuts, plus more (optional) for garnish<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\ntablespoon plain dried bread crumbs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\n1\/2 teaspoons fine sea salt (see Note)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Espresso\nPasta Dough (recipe follows)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Semolina\nflour, for dusting<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sauce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10\ntablespoons \/ 150 g salted butter, cut into cubes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15\nfresh sage leaves<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Make\nthe filling: In a large bowl, combine the ricotta, Parmesan, ground hazelnuts,\nbread crumbs, and salt. Mix gently and set aside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Scatter\nsemolina flour all over a work surface. Spread out a pasta sheet, then place\nsmall balls (about the size of a hazelnut) of the ricotta filling on the pasta\ndough, about 1 inch \/ 2.5 cm apart.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fold\nthe sheet of pasta in half to cover the filling, gently pushing around each\nfilling mound with your fingers to seal and remove any air bubbles. There\nshould be no air in the anolini, otherwise they may open during cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cut\nthe pasta using an anolini pasta stamp, so that in the center of each anolino\nthere is just one ball of filling. Dust a large baking sheet with semolina\nflour. Transfer to the baking sheet and continue until you use up all the pasta\ndough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bring\na large pot of salted water to boil over medium-high heat. Drop the anolini\ninto the boiling water and stir gently. Cook until they float on the surface,\nabout 2 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Meanwhile,\nmake the sauce: In a 12- to 14-inch \/ 30 to 35 cm saut\u00e9 pan, melt the butter\nover medium heat until it foams. Add the sage leaves and cook until the leaves\nare golden, about 4 minutes. Add 2 tablespoons of the pasta water and shake the\npan vigorously to thicken the sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Scoop\nout the anolini with a slotted spoon and transfer to the butter and sage pan\nover medium heat. Toss gently so the pasta gets coated with the sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Transfer\nto serving plates and scatter Parmesan cheese and chopped hazelnuts (if using)\non top.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Note:\nIt\u2019s important that the mixture be on the saltier side.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.caffevergnano.com\/wp-content\/uploads\/2026\/02\/224_spinachgnocchi4-1-683x1024-1.jpg\" alt=\"Anolini with Ricotta and Hazelnuts \" class=\"wp-image-58344\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Espresso\nPasta Dough<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serves\n4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6\ntablespoons plus 1 teaspoon \/ 95 ml water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\nteaspoon \/ 7 g ground coffee powder (we use Colombian coffee for its strong\nflavor)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\n2\/3 cups \/ 200 g semolina flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rice\nflour, for dusting<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; In\na small bowl, stir together the water and coffee until dissolved. Mound the\nflour in the center of a work surface. Make a well in the center of the flour\nand add the coffee mixture. Using a fork, slowly incorporate the flour starting\nwith the inner sides of the well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; When\nthe dough begins to come together, start kneading using just the palms of your\nhands with a back and forth motion (the joke is that you should always be able\nto answer the phone while making pasta!). Use a dough scraper to scrape off any\nbits around the pasta dough to tidy your work surface, as dried-out dough will\ninterfere with your pasta making. The dough is ready when it is elastic and the\nsurface gently \u201ccomes back to you\u201d when you press, 15 to 30 minutes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Place\nthe dough in the coolest part of your kitchen in a large bowl and cover with a\nlid, a cotton cloth, or a plate. Set aside for 1 hour. (You can also prepare\nthe dough the day before, wrap in plastic wrap, and refrigerate. Make sure to\nbring the dough back to room temperature before rolling.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; When\nready to roll out the dough, dust a work surface and rolling pin lightly with\nrice flour. Cut off a piece of dough (the equivalent of a handful), press with\nthe palm of your hand onto the work surface, and roll out with the rolling pin\nto about 1\/2 inch \/ 1.25 cm thick. Set a pasta machine to its thickest setting\nand roll the pasta dough through it. Switch the pasta machine to the next\nthinnest setting and roll the pasta dough through again. Continue switching the\nsettings lower and lower, until you get a smooth and perfectly thin sheet of\npasta. Repeat with the remaining dough. The pasta will be fine at room\ntemperature for up to 30 minutes, but if you\u2019re cooking later, cover the pasta\nwith plastic wrap and refrigerate for up to 24 hours. You can also freeze\nindividual portions for up to 2 to 3 months, making sure they are well wrapped\nup.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Filling 8 ounces \/ 230 g ricotta di buffala 1\/2 cup \/ 45 g grated Parmesan cheese, plus more for garnish 2 ounces \/ 60 g coarsely ground hazelnuts, plus more (optional) for garnish 1 tablespoon plain dried bread crumbs 1 1\/2 teaspoons fine sea salt (see Note) Pasta Espresso Pasta Dough (recipe follows) Semolina [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[713],"tags":[],"class_list":["post-10907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Anolini with Ricotta and Hazelnuts (Serves 4) - 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