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Ingredients
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Pasta and Filling
Method
Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a pan, sauté finely chopped shallots until translucent. Add the foie gras and cook gently until melted. Remove from heat and stir in mascarpone cheese and black pepper. Let the mixture cool.
- 3
Roll Out the Dough
Divide the rested dough into four pieces. Roll one piece at a time into thin sheets using a pasta machine or rolling pin, keeping the others covered to prevent drying.
- 4
Form the Agnolotti
Cut the rolled dough into squares (about 2 inches). Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle, pressing to seal the edges and ensuring there is no air inside. Trim excess dough if necessary.
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- 6
Prepare the Balsamic Sauce
In a small saucepan, reduce balsamic vinegar over medium heat until thickened and syrupy (about 10 minutes).
- 7
Serve
Plate the agnolotti and drizzle with the balsamic reduction. Serve immediately.