Agnolotti del Plin
User Reviews
5.0
6 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 30 mins
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Rest Time
30 mins
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Total Time
2 hrs 45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Agnolotti del Plin
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Agnolotti are stuffed pasta of Italian origin. The stuffing can be composed of meats and spinach but also other vegetables or cheeses.
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Ingredients
For the dough
- 5 cups flour
- 8 whole eggs
- 2 tablespoons warm water
- 1 beaten egg white
For the stuffing
- 12 oz. veal shoulder , cut into pieces
- 12 oz. pork loin , cut into pieces
- 1 boneless rabbit leg
- 10 oz. boiled spinach
- 8 oz. grated parmesan
- ½ cup white wine
- ½ onion
- 3 eggs
- 1 clove garlic
- 3 leaves sage
- 1 prig rosemary
- 1 bay leaf
- 6 cups vegetable broth (or beef broth), boiling
- 2 tablespoons olive oil
- 2 tablespoons sunflower oil
- salt
- freshly ground pepper
- ¼ teaspoon freshly grated nutmeg
For the sauce
- 12 oz. veal shoulder , diced
- ¼ cup red wine
- 1 cup vegetable broth
- 2 tablespoons butter
- 1 tablespoon tomato coulis
- 4 tablespoons olive oil
- 1 clove garlic , chopped
- ½ onion , chopped
- ½ carrot , chopped
- ½ tick celery , chopped
- salt
- freshly ground pepper
Equipment
- Rolling pin
- Pasta maker
Instructions
Sauce
- In a stewpot, melt the butter over low heat. Add the olive oil and then add the veal, carrot, celery, onion and garlic.
- Add salt and pepper.
- Cook for 10 minutes, stirring regularly.
- Add the wine.
- Let the alcohol evaporate well, stirring constantly for 5 minutes, then add the tomato sauce.
- Add half of the broth and cook over medium / low heat for 50 minutes, gradually adding the other half of the broth.
- Once the sauce is cooked, strain it and reserve it inside the pot.
Stuffing
- In a stewpot, heat the sunflower oil, and brown the onion and garlic.
- Then add the veal, rabbit and pork. Mix for a few minutes then add the white wine.
- Add the herbs, cover and cook for 25 minutes over low heat before adding half the broth. Mix well.
- Continue cooking, gradually adding the remaining boiling broth, if necessary.
- Once the meats are cooked, add the spinach and mix well.
- Increase the heat if necessary to reduce the liquid by mixing regularly.
- Transfer all the contents to a large cutting board, finely chop them using two large knives and place them in a bowl.
- Add the parmesan, eggs, salt and nutmeg. Stir to obtain a homogeneous mixture. Reserve.
Dough
- Pour the flour on a work surface and dig a well in the center.
- Break the eggs in the center of this well. Add the water and salt and knead until you get an elastic dough.
- Reserve in the refrigerator for 30 minutes.
Shaping and stuffing the agnolotti
- Divide the dough into 5 equal pieces.
- Roll out the first dough into a rectangle of dough using a rolling pin and keep the others well wrapped in cling film so that they do not dry out.
- Lightly flour the lowered strip of dough then put it through the roller on the widest setting, fold the dough strip obtained on itself and put it through the roller again, still on the widest setting but in the other direction .
- Then continue to put the dough through pasta maker, decreasing the thickness gradually to reach a thickness of about 3 mm.
- Place the strip obtained on a lightly floured work surface, flour lightly.
- Using a pastry bag, place small balls of stuffing at regular intervals, about an inch (3 cm).
- Brush a strip of dough over the balls of egg white.
- Fold the dough on itself to cover the dough balls.
- With your fingers pinch perpendicularly to seal the dough between each ball of stuffing (for traditional ravioli, the dough is pressed horizontally, while for agnolotti, it is pressed vertically, perpendicular to the work surface).
- Seal the dough by expelling the air around the ravioli.
- Using a pastry wheel, cut the dough, neither too close nor too far from the filling.
- To finalize the shaping and separate each ravioli, cut firmly using the pastry wheel.
- Lightly flour the agnolotti and reserve them on a sheet of parchment paper placed on a board.
- Cover well with a cloth and set aside in the refrigerator for a few hours, if necessary.
- Repeat the operation with the remaining dough pieces and the rest of the stuffing.
Cooking and seasoning
- In a large pot of boiling water, boil the agnolotti for 3 minutes, and once they have risen to the surface of the water, drain them.
- Place the stewpot on high heat and gently toss and cook the agnolotti.
- Serve hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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