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Ingredients
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Agnolotti Dough
Method
Instructions
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until soft. Add the chopped mushrooms and cook until they release their moisture. Stir in the duck confit, season with salt and pepper, and cook for an additional 5 minutes. Remove from heat and let cool.
Roll Out the Dough
Divide the dough into four pieces. Roll each piece out thinly on a floured surface, about 1/16 inch thick.
Fill the Agnolotti
Cut the rolled dough into squares or circles. Place a small spoonful of filling in the center of each piece, fold over to create a half-moon shape, and press edges to seal. Ensure there are no air pockets.
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti in batches for about 4-5 minutes or until they float. Remove and drain.
Prepare the Sauce
In a skillet, melt the butter over medium heat. Add the drained agnolotti and sauté gently for a few minutes. Sprinkle with Parmesan cheese and parsley before serving.
