Short Rib Agnolotti Recipe

Time2h

Serves4

shiitake mushrooms, butternut squash, fig vincotto, madeira sauce, parmigiano

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Ingredients

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1
Make the Pasta Dough
In a large bowl, mix flour and salt. Create a well in the center and add eggs. Gradually incorporate flour into the eggs until a dough forms. Knead on a floured surface until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2
Prepare the Filling
In a skillet, sauté shiitake mushrooms until softened. In a bowl, combine cooked short rib, sautéed mushrooms, and butternut squash. Season with salt and pepper. Mix well.
3
Roll out the Pasta
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
4
Form the Agnolotti
Cut the pasta sheets into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the pasta over to create a triangle and seal the edges tightly.
5
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti in batches for 3-4 minutes or until they float. Remove with a slotted spoon and set aside.
6
Make the Sauce
In a saucepan, heat Madeira wine and fig vincotto over medium heat. Reduce until thickened, about 10 minutes. Stir in butter until melted and well combined.
7
Serve
Plate the cooked agnolotti and drizzle with Madeira sauce. Top with grated Parmigiano-Reggiano and serve immediately.