Agnolotti Recipe
ricotta, chorizo and lamb stew caldereta de cordero, bell pepper, sour cream, peas, almond crumbs, chive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Agnolotti Ingredients
Method
Agnolotti Preparation
- 1
Make the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and diced chorizo, cooking until the chorizo is browned. Add the diced lamb shoulder and cook until browned. Stir in bell pepper and peas, cooking until softened. Remove from heat and let cool slightly. In a bowl, mix the ricotta cheese with the cooled meat mixture. Season with salt and black pepper to taste.
- 2
Prepare the Agnolotti
Roll out the fresh pasta dough on a floured surface to about 1/16 inch thick. Cut into squares or circles. Place a small spoonful of the filling in the center of each piece of dough. Fold over and seal the edges, ensuring no air is trapped inside.
- 3
Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully drop the agnolotti into the boiling water and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and drain.
- 4
Prepare the Sauce
In a separate saucepan, heat sour cream over low heat, stirring until warm. Add chopped chives and a pinch of salt.
- 5
Serve
Plate the agnolotti, drizzle with chive oil (or olive oil), and spoon the warm sour cream sauce over them. Garnish with almond crumbs.