Agnolotti
Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables.
Ingredients - Serves 4
- Sage leaves - 8
- Butter - 4 tablespoons
- For the sauce -
- Salt and pepper - To taste
- Nutmeg - 1/4 teaspoon
- Parmesan cheese - 1/2 cup, grated
- Roasted meat (beef, pork, or rabbit) - 1 cup, finely chopped
- For the filling -
- Salt - 1/2 teaspoon
- Eggs - 2 large
- All-purpose flour - 2 cups
- For the pasta -
Let's Get Started
- In a large bowl, combine the flour, eggs, and salt. Knead until a smooth dough forms. Let rest for 30 minutes.
- In another bowl, combine the roasted meat, Parmesan cheese, nutmeg, salt, and pepper.
- Roll out the pasta dough into a thin sheet. Cut out circles with a round cutter.
- Place a small amount of the filling on each circle. Fold the dough over the filling, pressing the edges to seal.
- Bring a large pot of salted water to a boil. Add the agnolotti and cook until they float to the surface, about 4 minutes.
- Meanwhile, melt the butter in a large pan over medium heat. Add the sage leaves and cook until crispy.
- Drain the agnolotti and add them to the pan with the butter and sage. Toss to coat.
- Serve the agnolotti with extra Parmesan cheese on top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 20g
- Carbs: 70g
- Protein: 25g
- Sodium: 500mg
- Sugar: 3g
