Ksq Mushroom Agnolotti Recipe
cremini & portabello mushrooms, sundried tomatoes, spinach, marsala cream sauce
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Ingredients
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Pasta Dough
Filling
Marsala Cream Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, beat the eggs and gradually incorporate the flour until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Filling Preparation
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Add Mushrooms and Spinach
Add the cremini and portobello mushrooms to the skillet. Sauté for about 5-7 minutes until the mushrooms are golden brown. Stir in the chopped sundried tomatoes and spinach, and cook until the spinach wilts. Season with salt and pepper to taste. Remove from heat and let cool.
Agnolotti Assembly
- 5
Roll the Dough
After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. Aim for about 1/16 inch thickness.
- 6
Fill and Cut Agnolotti
Place small mounds of the mushroom filling about 1 inch apart on one sheet of dough. Moisten the edges around the filling with water and place another sheet of dough over the top. Press down around the filling to seal and cut into squares or circles using a pasta cutter. Ensure they are well sealed to prevent leakage.
Marsala Cream Sauce Preparation
- 7
Make the Sauce
In the same skillet, add 1 tablespoon of olive oil and sauté the minced shallots over medium heat until translucent, about 2-3 minutes.
- 8
Add Wine and Cream
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes until reduced by half. Stir in the heavy cream, and season with salt and pepper to taste. Allow the sauce to simmer gently for an additional 5 minutes until thickened.
- 9
Finish with Parsley
Add chopped parsley to the sauce and stir to combine. Remove from heat and set aside.
Cooking Agnolotti
- 10
Boil the Agnolotti
Bring a large pot of salted water to a boil. Carefully drop the agnolotti into the boiling water and cook for 3-4 minutes until they float to the surface and are al dente.
- 11
Serve
Drain the agnolotti and toss them gently with the Marsala cream sauce. Plate and garnish with additional parsley if desired.
