Cut the tomatoes in half, remove the stems and roast in a 350 degree oven for two hours, as they soften mash them a little. Add the garlic cloves and roast for an additional hour. Check the garlic every twenty minutes or so to make sure it doesn't get too hard, and if it starts to, cover it with tomato. When the tomatos and done, put them in a saucepan, add the tomato paste and sugar and salt if you think it needs it, set aside.
Combine all the ingredients for the pasta in a food processor and pulse until you have a ball of dough. Kneed slightly until you have a smooth ball. Rest in the refrigerator for half an hour.
Combine 1 1/2 cups of stock with the wild rice and bring to a boil. Reduce the heat and simmer until the rice is tender (this will take about 1/2 hour). In a non stick fry-pan saute the garlic an onion until transparent (either use a little non stick spray or a scant 1/2 teaspoon oil, because I learned recently that non stick sprays are not good for non stick pans). Add the mushrooms and continue to cook for a further five minutes. Finally add the white wine and stock and cook until it is completely absorbed. Remove from heat and add the rice. When the mixture cools add the ricotta and the basil.
Divide the dough in quarters and roll each out starting at the lowest setting and ending at the second highest. Use a 7 1/2 centimeter (or thereabouts) round cookie cutter to cut the dough into rounds (you will probably need to roll out the each quarter more than once). When I have made this I found that I used about 28 rounds with the amount of filling, but if you want to make more increase the filling amounts. Put 1 teaspoonful of the filling into the pasta rounds, wet the edges with a little water and fold over to form a semi circle. Press the edges together making sure that you push out any air. Repeat with the remaining pasta circles. A couple of things to note here. Whilst you are working with one quarter of the pasta keep the remaining dough covered so that it doesn't dry out. As you make each agnolotti put it on a sheet or parchment paper covered in flour to stop them sticking. If you want to make the agnolotti in advance, then freeze them.
Cook the angolotti in plenty of boiling salted water (they will only take 3 to 4 minutes). Whilst the agnolotti are cooking reheat the tomato sauce. Serve agnolotti with the warmed sauce.
Per serve (if serving four)
| Calories |
Fat |
Sodium |
Carbs |
Fiber |
Protein |
| 307 |
4.4 g |
380 mg |
56 g |
17.3 g |
6.5 g |
