The Agnolotti-filled pasta. Agnolotti are the Piemontese version of ravioli.
Together with tortellini and anolini, agnolotti are one of the most famous types of Italian stuffed pasta.
TOTAL TIME: Time: 2 hours and 35 minutes
SERVINGS: Serves 6
- 1 lb lean beef
- 7 oz spinach, boiled
- 1 onion
- 3 ½ oz butter
- 1 sprig rosemary
- 1 clove of garlic
- 1 tablespoon all-purpose flour
- 3 tablespoons tomato sauce
- broth to taste
- grated Parmigiano Reggiano cheese to taste
- nutmeg to taste
- 1 lb all-purpose flour
- 5 eggs
- salt and pepper to taste
- Place a saucepan over medium heat.
- Add 2 oz of butter and as soon as the butter has melted, add the peeled garlic clove and thinly sliced onion.
- As soon as they start to brown, add the meat and turn heat down to low.
- Brown the meat on all sides, then dust with 1 tbsp flour.
- Season with salt and add the tomato sauce and enough broth to completely cover the meat.
- Cook over low heat until the meat is soft, but not falling apart.
- Then, remove the pan from the heat.
- Remove the meat from the sauce and set the sauce aside for later.
- Chop the meat in a food processor with the spinach (previously blanched for a couple of minutes in boiling water and well drained.)
- Transfer the chopped meat and spinach to a bowl and stir in an egg yolk, a generous amount of grated Parmigiano Reggiano, a pinch of pepper and a dusting of nutmeg.
- Then prepare the pasta dough by forming a well with the flour.
- Add 4 eggs and the remaining egg white to the center and begin incorporating the flour.
- Add a drop of water if necessary.
- Knead until you have a smooth dough.
- Let the dough rest for 20 minute, covered with a kitchen towel or plastic wrap.
- Using a rolling pin or pasta machine, roll out the dough into two thin sheets.
- On the first sheet place a tbsp of pasta stuffing 1 ½ to 2 inches from one another.
- Cover with the other sheet and squeeze the dough around the filling to remove any air.
- Use a pasta cutter or knife blade to cut out the agnolotti.
- Cook the agnolotti in a large pot of boiling salted water for 5 minutes.
- Then remove using a slotted spoon and toss with the previously prepared sauce, reheated for a couple of minutes.
- Also add the remaining melted butter and a good amount of grated cheese.
- Serve hot.
Source: Academia Barilla