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Agnolini
Agnolini is a delightful pasta dish originating from the Emilia-Romagna and Lombardy regions of Italy, renowned for its rich flavors and comforting texture. Resembling ravioli, these delicate pasta pockets are filled with a savory blend of ground meats and cheese, making them a true Italian treasure. Traditionally enjoyed during festive occasions, agnolini capture the essence of Italian culinary heritage, inviting you to savor every bite. Whether drizzled with melted butter or paired with a robust sauce, they promise a heavenly experience that transports you straight to the heart of Italy.
Ingredients
- All-purpose flour
- 2 cups
- Eggs
- 3 large
- Salt
- 1/2 teaspoon (for dough)
- Ground pork
- 1/2 cup
- Ground beef
- 1/2 cup
- Parmesan cheese
- 1/2 cup, grated
- Nutmeg
- 1/4 teaspoon
- Salt
- to taste (for filling)
- Black pepper
- to taste (for filling)
- Unsalted butter
- 4 tablespoons (for serving)
- Additional Parmesan cheese
- for serving
Instructions
- In a large bowl, combine the all-purpose flour, 3 eggs, and 1/2 teaspoon of salt. Knead the mixture until a smooth and elastic dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Meanwhile, in a separate bowl, combine the ground beef, ground pork, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix well until fully incorporated.
- After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Aim for a thickness of about 1/16 inch.
- On the rolled-out dough, place a teaspoon of the meat filling every 2 inches apart. Fold the dough over the filling, pressing down to seal the edges tightly. Cut the agnolini into squares using a pasta cutter or a knife, ensuring the filling is enclosed.
- Bring a large pot of salted water to a boil. Carefully add the agnolini and cook until they rise to the surface, about 4-5 minutes. This indicates they are cooked through.
- Drain the agnolini and transfer to a serving dish. In a small saucepan, melt the unsalted butter over low heat until it is just bubbling. Pour the melted butter over the agnolini and sprinkle with additional grated Parmesan cheese before serving.
Tips
- For a richer flavor, consider adding a pinch of garlic powder or sautéed garlic to the meat filling.
- Agnolini can be served with a variety of sauces, such as a simple marinara, sage brown butter, or a creamy Alfredo sauce for added indulgence.
- Make a larger batch and freeze the agnolini uncooked on a baking sheet. Once frozen, transfer them to a zip-top bag for easy weeknight meals.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 45 minutes Cook Time: 10 minutes Calories: 400 Fat: 22g Carbs: 35g Protein: 21g Sodium: 300mg Sugar: 1g
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