Beet & Goat Cheese Agnolotti Recipe | Chef RJ Cooper

by Sami

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Ready to make homemade pasta for someone you love? I made this beet & goat cheese agnolotti recipe on The Sami Cone Show this month and we’re giving you the recipe too!

James Beard Award-Winning Chef RJ Cooper is crafting a mecca of modern American cuisine in Nashville, showing off regional highlights of the season and blending them while using modern and classical techniques. 

He has forged a critically acclaimed culinary career leading to the opening of Saint Stephen, building his culinary philosophy of dedication, determination, focus and finesse that is fostered by the land and sea.

BEET-GOAT CHEESE AGNOLOTTI RECIPE with SMOKED TROUT ROE, DILL & CULTURED BUTTER

How to Make Homemade Pasta 

Ingredients

  • 112g semolina
  • 112g “OO” flour
  • 6 egg yolks
  • 1 whole egg
  • 7.5 ml olive oil
  • 14.8 ml whole milk

Directions

  1. Make a well with the flour. In the center, add the wet ingredients and mix with a fork. 
  2. With your fingers, slowing incorporate the wet and dry without breaking the well.  
  3. Once the dough comes together, knead 200 times. Wrap with plastic wrap and let rest of 30 minutes. 
  4. Reserve. 

Beet-Goat Cheese Filling

Ingredients

  • 150g cooked red beets
  • 100g goat cheese
  • Salt & pepper to taste

Directions

  1. In a food processor, blend the beets to a purée. Add the goat cheese, season and blend until fully incorporated. 
  2. Place the filling into a pastry bag with a round tip. Reserve. 
  3. Using a pasta roller or rolling pin Roll sheets of pasta 1 millimeter thick. About 2 inches wide.
  4. Pipe the filling and fold the inter edge over to the outer edge. With your fingers, pinch the dough into agnolotti portions   Cut with a pasta wheel.  Store on a sheet pan dusted with semolina. 
  5. Boil 2 gallons of water with 1/4 cup of salt. Blanch the agnolotti, in a pan, but some pasta water and reduce by half, add 4 table spoons of butter and swirl.  Once the butter is incorporated, add the agnolotti and finish in the sauce.  Place in a bowl with fresh dill fronds and garnish with smoked trout roe. 
Saint-Stepen-Exterior

While I know you’ll have as much fun as I did making this recipe at home, the experience at Saint Stephen restaurant in Nashville’s Germantown is not to be missed.

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