Agnoliotti Recipe
Pâtes en demi-lune farcies au veau et épinards, sauce crème, pesto de basilic, jambon de parme et champignons
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs, and gradually incorporate the flour using a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Assembly
- 3
Assemble the Agnolotti
Roll out the dough into thin sheets. Cut into circles (about 3 inches in diameter). Place a small spoonful of filling in the center of each circle, fold in half, and press the edges to seal. Repeat with the remaining dough and filling.
Cooking
- 4
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Sauce Preparation
- 5
Make the Sauce
In a skillet, heat olive oil over medium heat. Sauté sliced mushrooms until golden. Add heavy cream and basil pesto, stirring to combine. Allow to simmer for a few minutes until slightly thickened. Add the cooked agnolotti to the sauce and toss gently to coat.
Serving
- 6
Serve
Divide the agnolotti among plates, top with sliced Parma ham, and serve immediately.
