Agnolotti recipe

Agnolotti are a type of square ravioli typical of the Piedmont region, made with thinly flattened pasta dough, folded over and stuffed with a ground meat and vegetable filling. Typically, agnolotti are made with leftover cooked meat. This is another example of how the ages-old habit of recycling food in Italy commonly results in an elegant and very tasty dish.

My mother and I made a batch for Sunday lunch today. Here is the step by step recipe, which yielded 70 agnolotti pockets. We cooked half and froze the rest in sealed freezer bags.

For the pasta dough
500 g (2 1/2 cups) flour, possibly "00" + more for dusting
6 eggs
3 yolks

For the filling
400 g (2 cups) beef pot roast leftovers
150 g (3/4 cup) roast turkey, chicken or other cooked white meat dish
50 g (1/4 cup) mortadella, roasted sausage or any other pork cold cut (not prosciutto)
2 tablespoons unsalted butter
A bunch of fresh spinach (you can use other greens if you like)
1 cup freshly grated Parmigiano
3 whole eggs
A pinch of freshly grated nutmeg
Salt and pepper

Make the dough from the flour and the eggs (see instructions if need be), put it in a bowl, cover it with a moist kitchen towel, and let it sit.

Blanch the greens for 3 minutes, drain, squeezing well to extract moisture, and mince them finely. Then sauté in the butter until done and set aside.

Remove bones, sausage casings and any sinewy parts, and grind the meats quite finely (you can blend them, but be careful not to make a paste!).

Combine ground meats, sautéed greens and all other ingredients for the filling in a bowl, and mix thoroughly with your hands to obtain a homogeneous mixture, seasoning to taste with salt, pepper and nutmeg.

Roll out the pasta dough dime-thin. I use an Imperia pasta machine, which gives me the necessary long and paper-thin sheets ready to be stuffed and cut into perfect agnolotti. But you're free to roll out the dough by hand, obviously!

Cut the rolled dough into long strips, about 20-inch long and 3 inches high, and cover to keep moist.

On your dusted work surface, dot a sheet with blebs of filling about the size of a small walnut, putting the dots in a row, about an inch apart. Make sure the row is in the bottom half of the pasta sheet.

Fold over the top part of the sheet, and lay it over the filling. Crimp the sheet down well around the filling to make it stick, and cut the agnolotti free with a serrated pastry wheel.

Boil the agnolotti in broth or salted water, fishing them out with a skimmer into a serving bowl, as soon as they rise to the bubbling surface.

Typically, Piedmontese agnolotti are dressed in beef broth with a little melted butter, or in a fresh sage and browned butter sauce. A complex condiment would play down the flavors contained in the agnolotti pockets.

I usually season mine with a simple tomato sauce, and dust with lots of freshly grated Parmigiano. As an alternative, you can dress your agnolotti with drippings from Braciole or Involtini.

Wine? This plate begs for a full-bodied, unoaked Piedmontese Barbera d'Asti!

Buon appetito.