Veal Agnolotti Recipe

Make the Pasta Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine the ground veal, ricotta cheese, grated Parmesan cheese, egg yolk, chopped parsley, salt, and black pepper. Mix until well combined. Set aside.

Fill the Agnolotti

Roll out the pasta dough into thin sheets using a pasta machine. Cut into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle, then seal the edges with a fork. Repeat until all dough and filling are used.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Add chanterelle mushrooms and cook until tender, about 5 minutes. Pour in chicken broth and add huckleberries. Simmer for 5-7 minutes, allowing the sauce to reduce slightly. Stir in butter, and season with salt and black pepper to taste.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Carefully drop the agnolotti into the boiling water and cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them.

Plate and Serve

Divide the agnolotti among plates and ladle the chanterelle and huckleberry sauce over the top. Serve immediately and enjoy!