Agnolotti In Brodo Recipe
Recipe information
Make Agnolotti In Brodo in just 1h 30m. beet, orange, poppy seed
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Agnolotti and Brodo
Preparation and Cooking
1. Make the Dough
In a large bowl, mix the flour and a pinch of salt. Make a well in the center, add the eggs, and mix 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.
2. Prepare the Filling
In a bowl, combine the beet puree, ricotta cheese, grated Parmesan, orange zest, salt, and black pepper. Mix until well combined.
3. Roll Out the Dough
Divide the dough into four pieces. Roll out each piece into thin sheets, about 1/16 inch thick, using a pasta machine or a rolling pin.
4. Form the Agnolotti
Cut the rolled dough into squares (about 2x2 inches). Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle, pressing the edges to seal. Fold the corners of the triangle back towards the center to create the agnolotti shape. Repeat with remaining dough and filling.
5. Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully add the agnolotti and cook for about 4-5 minutes, or until they float to the top. Drain and set aside.
6. Prepare the Brodo
In a large pot, bring the vegetable broth to a simmer. Add the poppy seeds and let it simmer for 5 minutes.
7. Serve
To serve, place the agnolotti in bowls and ladle the hot brodo over them. Garnish with fresh parsley and additional poppy seeds if desired.
Local Coupons
No local coupons found for this recipe's ingredients.