Ingredients: raisins 30 g, 1 apple, 1 pear, flour 400 g, salt, 1 lemon, butter 50 g, marjoram, parsley, potatoes 300 g, cinnamon, dark chocolate 70 g, basil, cookies 50 g, Abbasciano Smoked Ricotta 150 g, orange jam 80 g.
How to make it: Prepare a dough mixing the flour with an amount of water sufficient to obtain a consistent but soft loaf, and let it rest for a half hour. In the meanwhile prepare the stuffing. Put the raisins in lukewarm water for 20 minutes. Boil the potatoes and mash them, shred the apple, the pear, the lemon peel, add the jam, mince the parsley, the basil and the marjoram very thin, crumble four cookies,, break the chocolate in chips, add 120 g of shredded Ricotta Affumicata. Mix all the ingredients including the drained raisins. Make a thin puff pastry and make a lot of discs with a glass. Put a little bit of the stuffing on every disc and fold them it two, pushing on the rims to seal them. Cook the agnolotti in abundant salty water and dress them with melted butter, cover them with some shredded Smoked Ricotta, then put some cinnamon powder on top, better if just grinded.