Ricotta and Escarole Fagottini
Category: Appetizers
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 150g |
| All-purpose flour | 300g |
| Extra virgin olive oil | 30g |
| Fine salt | 5g |
| Escarole (endive) | 450g |
| Ricotta cheese (cow’s milk) | 150g |
| Raisins | 25g |
| Pine nuts | 30g |
| Garlic | 1 clove |
| Extra virgin olive oil (for sautéing) | 15g |
| Thyme | 2 sprigs |
| Salt (to taste) | – |
| Black pepper (to taste) | – |
| Water (for sealing) | – |
| Extra virgin olive oil (for brushing) | – |
Instructions
-
Prepare the Dough:
To begin making the ricotta and escarole fagottini, start by preparing the dough. Sift the all-purpose flour into a large mixing bowl, then add the salt. Gradually pour in the warm water, and begin to knead the mixture with your hands. Once the liquid is absorbed, transfer the dough onto a floured surface and continue kneading until you achieve a smooth, homogeneous texture. Once ready, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. -
Prepare the Filling:
While the dough is resting, begin preparing the filling. Roughly chop the escarole (also known as endive), wash it thoroughly, and let it drain for a few moments. In a large skillet, heat 15g of extra virgin olive oil and sauté the garlic until fragrant. Add the escarole to the pan, season with salt and black pepper, and sauté for about 7 minutes, covering the pan and stirring occasionally, until the escarole wilts down. -
Raisins and Final Filling Prep:
While the escarole cooks, rinse the raisins well and place them in a bowl of cold water to soak for a few minutes, allowing them to plump up. After the escarole has wilted, remove the garlic from the pan, and transfer the cooked escarole into a bowl. Squeeze out any excess moisture from the escarole to prevent the filling from becoming too watery. Add the ricotta cheese, pine nuts, soaked raisins, thyme leaves, and a pinch of salt and black pepper. Stir everything together until well combined. -
Shape the Fagottini:
After 30 minutes of resting, remove the dough from the plastic wrap and roll it out on a floured surface with a rolling pin, creating a thin sheet. Using an 18 cm round cutter, cut out 6 disks of dough. Brush the edges of each disk lightly with a small amount of water to help seal the edges. -
Assemble the Fagottini:
Place a spoonful of the ricotta and escarole filling in the center of each dough disk. Carefully fold the edges of the disk over the filling, pinching them together to form a sealed packet. For a decorative touch, create pleats by folding the edges of the dough and overlapping them to form a beautiful, rustic design. -
Bake the Fagottini:
Place the prepared fagottini on a baking sheet lined with parchment paper. Lightly brush the tops with extra virgin olive oil to help them achieve a golden, crisp exterior. Bake in a preheated oven at 200°C (for a static oven) or 180°C (for a fan-assisted oven) for approximately 20–30 minutes, depending on your oven. For best results, you may want to test the cooking time by baking just one fagottino to check for the perfect texture. -
Serving:
Once the fagottini are golden brown and crisp, remove them from the oven and allow them to cool slightly. Serve them warm, enjoying their delightful combination of flaky pastry and flavorful ricotta and escarole filling.
Enjoy your Ricotta and Escarole Fagottini as a delicious appetizer that will surely impress your guests with its delicate balance of textures and flavors.
