Charred Cabbage Agnolotti recipe served on a plate, by Pekin the Chef
RecipesRiver CaféCharred Cabbage Agnolotti

Charred Cabbage Agnolotti Recipe

inspired by

@rivercaf

Jul 21 2025

•

3h

•

Serves 4

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Recipe information

Make Charred Cabbage Agnolotti in just 3h . Roasted Beef Consommé, Leek SchmaltzConfit Ceres Shiitake Mushroom

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Ingredients

Pasta Dough

Filling

Leek Schmaltz

Consommé

Mushroom Confit

Preparation

Pasta Dough

1. Make the Dough

In a mixing bowl, combine all-purpose flour and salt. Create a well in the center and add eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.

Filling

2. Prepare the Filling

In a skillet, sauté chopped cabbage over medium heat until tender. Let cool. In a bowl, combine sautéed cabbage, ricotta, parmesan, salt, and black pepper. Mix well.

Leek Schmaltz

3. Prepare Leek Schmaltz

In a pan, heat chicken fat over medium heat. Add sliced leeks and a pinch of salt. Cook until leeks are soft and golden brown. Set aside.

Consommé

4. Make the Consommé

In a large pot, add beef bones, carrots, onion, celery, and water. Bring to a boil, then reduce heat and simmer for 4-6 hours. Strain the broth and discard solids.

Mushroom Confit

5. Prepare Mushroom Confit

In a saucepan, combine sliced shiitake mushrooms, olive oil, minced garlic, thyme, and salt. Cook on low heat for about 30 minutes until mushrooms are tender and flavorful.

Assembly

6. Assemble Agnolotti

Roll out the pasta dough thinly. Cut into squares, fill with cabbage mixture, fold and seal edges. Cook in boiling salted water for 3-4 minutes.

7. Serve

Serve the agnolotti in a bowl with warm roasted beef consommé, topped with leek schmaltz and mushroom confit.

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