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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. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface until smooth, then wrap in plastic and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Soak the dried porcini mushrooms in warm water for 20 minutes, then drain and chop. In a skillet, heat the olive oil over medium heat. Add shallots and garlic, sauté until translucent. Add ground lamb and cook until browned. Stir in chopped porcini, salt, and pepper. Remove from heat and let cool. Mix in grated Parmesan.
Assembly
- 3
Assemble the Agnolotti
Roll out the dough into thin sheets. Place small mounds of filling on one sheet, leaving space between them. Fold over the other half of the dough and press around the filling to seal, then cut into individual agnolotti.
Cooking
- 4
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes or until they float. Remove with a slotted spoon.
Sauce Preparation
- 5
Make the Sage Butter Sauce
In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter is slightly browned and the sage is crispy. Add the cooked agnolotti to the skillet, tossing to coat. Sprinkle with grated Parmesan before serving.