Sausage & Ricotta Agnolotti Recipe
cipollini onions, brussel sprout leaves, sage-madeira brown butter sauce
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Ingredients
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Agnolotti Filling and Dough
Method
Agnolotti Preparation
- 1
Prepare the Filling
In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain excess fat. In a bowl, combine the cooked sausage, ricotta cheese, grated parmesan, salt, and black pepper. Mix until well combined. Set aside.
- 2
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Form the Agnolotti
Roll out the dough into thin sheets. Place small mounds of filling (about 1 tsp each) on the dough sheets, leaving space in between. Fold the dough over to cover the filling and press to seal, cutting out individual agnolotti with a knife or pasta cutter.
