Agnolotti Piedmontese Recipe
Stuffed with roasted veal & vegetables, oyster mushrooms, Barolo & gravy, parmigiano reggiano 24 months
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Ingredients
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Pasta Dough
Filling
Gravy
Method
Pasta Dough
- 1
Prepare the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
Filling
- 2
Prepare the Filling
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add carrots and oyster mushrooms, cooking until softened. Stir in the shredded veal and Barolo wine, cooking until the wine reduces. Season with salt and pepper. Let cool and mix in Parmesan cheese.
Assembly
- 3
Stuff the Agnolotti
Roll out the pasta dough into thin sheets. Cut into squares about 3 inches by 3 inches. Place a small amount of filling in the center of each square. Fold the pasta over to form a triangle and seal the edges. Cut into desired shapes.
Gravy
- 4
Make the Gravy
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add beef broth, stirring until thickened. Season with salt and pepper. Stir in Parmesan cheese until melted.
Cooking Agnolotti
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add agnolotti and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and toss gently in the gravy.