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https://www.lifestylefood.com.au/recipes/14936/white-bean-agnollotis-with-roasted-red-peppers-almonds-and-kale

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White Bean Agnollotis with Roasted Red Peppers, Almonds & Kale

Episode 6, Season 2 of Healthy Gourmet.

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Ingredients

  • Agnollotis:

  • 10 ounces white beans

  • 1 shallot

  • 1 small clove garlic

  • 1 cup tofu, cubed

  • 1/8 cup extra virgin olive oil

  • sea salt & freshly ground black pepper, to taste

  • 750 g whole semolina lasagna noodles, fresh

  • Roasted Red Pepper, Almonds, and Kale Sauce:

  • 1 clove garlic

  • 2 teaspoons extra virgin olive oil

  • 2 cups roasted red peppers

  • 6 cups kale

  • 1/4 cup almonds, blanched and sliced

  • 1/2 cup basil leaves, chopped

  • sea salt & black pepper to taste

Method

  • 1.

    Agnollotis:

  • 2.

    Blend beans, shallot, garlic, tofu, oil, and seasonings in a food processor to make a smooth paste.

  • 3.

    Lay fresh lasagna noodles on a work surface. Place a round glass upside down on the lasagna noodle, and use a knife to cut out circles. Drop 1 teaspoon of filling in the centre of each agnelloti round.

  • 4.

    Dip your finger in water and apply to 1/2 the edge of each agnelloti.

  • 5.

    Wrap pasta over the filling and gently press two pasta edges together, ensuring a closed seal.

  • 6.

    Place agnollotis on a tray.

  • 7.

    Roasted Red Pepper, Almonds, and Kale Sauce:

  • 8.

    Finely chop 1 clove of garlic. Sprinkle with salt to pulverize.

  • 9.

    Cut roasted peppers into long strips.

  • 10.

    Strip kale leaves from the stem.

  • 11.

    Heat a pan, such as a cast iron skillet, on low heat. Add olive oil. When the oil is hot, add garlic and sautée for 2 minutes. Add almonds and roasted peppers. Sear for 5 minutes. Add sea salt and black pepper.

  • 12.

    Toss in kale. Cover and let kale steam for 3 minutes.

  • 13.

    Once wilted, remove from heat. Tilt pan slightly and gently blend vegetables in juices.

  • 14.

    Bring a large pot of water to a boil and season with sea salt. Add agnellotis. Cook for 4 to 5 minutes, then remove agnellotis from water with a slotted spoon and let drain in a colander. Place in a serving bowl and cover with sauce. Serve immediately.

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