This recipe for Spelt agnolottis with mushrooms, pine nuts and goat cheese are very much like ravioli but shaped in a half-moon rather than a square. The thyme sauce is a rich creamy blend of wine, herbs and cheese that coats each bite of the fresh spelt pasta.
Spelt Agnolottis are similar to raviolis in that they are little pasta pillows filled with some sort of goodness and cooked like a dumpling in simmering water, rising to float on the surface when they are cooked.
Agnolottis originated in the Piedmont region of Italy and are named after the inventor of the shape. The filling can be anything from ground meat, vegetables, cheese or a combination of ingredients.
The sauces that accompany them are just as varied as the filling from a simple marinara sauce to a creamy, cheesy sauce to lightly coat each bite.
Here we have filled the spelt pasta with crimini mushrooms, thyme, pine nuts and goat cheese and a squeeze of lemon to enhance the flavors. The creamy sauce is made with a generous amount of fresh thyme, dry white wine and Parmesan cheese.
This pasta recipe of spelt agnolottis with mushroom, pine nuts and goat cheese was inspired from Sharon O’Connor’s Menus and Music, A Villa in Tuscany. Any Italian kitchen would whip these agnolotti babies out in just a few minutes but this was my very first time to make homemade pasta and I am not as speedy.
I used the all-purpose light spelt flour to make the pasta dough. Spelt is an ancient variety of wheat that has remained unchanged since biblical days.
Spelt does contain gluten but the protein composition in spelt’s gluten is much different than the gluten in modern wheat and many people find it easier to digest. It is not safe for people with celiac disease or those with serious gluten intolerances but there are some people with wheat sensitivities that have found they can comfortably eat spelt without digestive problems.
Spelt is also higher in nutrients than modern wheat and has more flavor with the taste being sweeter and more complex … maybe a bit nutty.
Spelt flour, both the light and the whole-grain varieties are coming back into ‘vogue’ and can be found in most bulk food displays in some grocery stores. Also, it is included in the line of products from Bob’s Red Mill available in most grocery stores. And, of course, at Bob’s Red Mill products which is available online.
I found that making pasta dough really isn’t any more difficult than making a rolled pie crust.
It requires less moisture than modern wheat flour and in this recipe I have made the adjustment by increasing the spelt flour by a quarter of a cup. Also, the gluten in the spelt flour doesn’t require as much kneading as modern wheat flour.
If you make this recipe and do not have light spelt flour it can be substituted with regular all-purpose wheat flour but decrease the flour by that quarter cup and knead the dough for a full six minutes.
The fresh spelt pasta dough recipe has been adapted from my Italian cookbook, The Il Fornaio Pasta Book and is pretty simple with only flour, salt, oil and egg. Easy Peasy! 🙂
This recipe does take some time to prepare the pasta dough and is worth the effort but if you are not inclined to make your own, fresh pasta sheets may be available in your local delicatessen.
For the Pasta:
For the Filling:
For the Thyme Sauce:
For the Pasta:
For the pasta filling:
For the Thyme Sauce:
Serving Size 1
Amount Per ServingCalories 504 Total Fat 42g Saturated Fat 22g Trans Fat 1g Unsaturated Fat 16g Cholesterol 158mg Sodium 513mg Carbohydrates 16g Fiber 2g Sugar 3g Protein 14g