House Made Local Egg Agnolotti Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Cook the Duck

In a skillet over medium heat, add olive oil. Season the duck breast with salt and black pepper, then sear skin-side down until golden brown. Flip and cook for an additional 5 minutes. Remove from the skillet and let cool before shredding.

Sauté Vegetables

In the same skillet, add the diced fennel, onion, and minced garlic. Sauté until softened, about 5-7 minutes.

Combine Filling

Add the shredded duck back to the skillet along with the chicken stock. Simmer the mixture for about 10 minutes until the liquid reduces. Taste and adjust seasoning if necessary. Let it cool before using.

Roll Out the Dough

After resting, roll out the pasta dough using a pasta machine or a rolling pin until it's about 1/16 inch thick.

Cut and Fill Agnolotti

Cut the rolled dough into squares (about 3x3 inches). Place a teaspoon of the duck filling in the center of each square. Fold the dough over to form a triangle and seal the edges, pressing out any air.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes until they float to the top. Remove with a slotted spoon and set aside.

Make the Sage Butter

In a small saucepan, melt the unsalted butter over low heat. Add the sage leaves and cook gently until the butter is fragrant and slightly browned. Season with salt to taste.

Serve the Agnolotti

Plate the agnolotti and drizzle with sage beurre monté. Garnish with additional sage leaves if desired.