/ck/ - Food & Cooking

Since I kinda bombed last challenge I wanted to step up this round. So I chose to make sweet potato agnolotti with sage cream, brown butter, and prosciutto from The French Laundry Cookbook. I think it was a pretty good choice considering I rolled creamy and buttery (I ended up using 1 stick of butter).

Overall it was pretty great. The agnolotti didn't turn out quite as I wanted it but I'll get it right the next time (I'll definitely make it again). I find way more difficult to get the thickness of the dough right with a rolling pin compared to a pasta machine.

Agnolotti is superior to normal ravioli when it comes to getting the filling in. So easy and without any airpockets.