Braised Beef Cheeks, Ricotta & Spinach Agnolotti Recipe

Sear the Beef Cheeks

In a large pot, heat olive oil over medium-high heat. Season beef cheeks with salt and pepper, then sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add diced carrot, onion, celery, and garlic. Sauté until softened, about 5 minutes.

Deglaze and Braise

Pour in red wine, scraping the bottom of the pot to release any browned bits. Return beef cheeks to the pot, add beef stock, bay leaves, and thyme. Bring to a simmer, cover, and braise in a preheated oven at 325°F (160°C) for 3 hours or until tender.

Make the Pasta Dough

In a mixing bowl, combine flour and eggs. Knead until a smooth dough forms, then wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a bowl, mix ricotta, chopped spinach, grated parmesan, nutmeg, and salt until well combined.

Form Agnolotti

Roll out pasta dough thinly. Cut into squares, fill with a teaspoon of filling, fold over, and seal the edges.

Cook Agnolotti

Boil salted water and cook agnolotti until they float, about 3-4 minutes. Drain and set aside.

Prepare the Fondue

In a saucepan, heat heavy cream over low heat. Gradually add grated parmesan, stirring continuously until melted and smooth. Season with salt and pepper to taste.

Prepare Garnish

In a skillet, fry sage leaves until crispy. Poach eggs in simmering water.

Plate the Dish

On a plate, place agnolotti, spoon over parmesan fondue, and top with braised beef cheeks. Add semidried tomatoes, crispy sage, a poached egg, and shaved black truffle.