Agnolotti alla piemontese (Piemontese filled pasta)

Agnolotti alla piemontese (Piemontese filled pasta)

Tags: Pasta
9
36

This pasta, similar to ravioli, is filled with an exquisite mix of veal and pork. The best way to serve it is also the simplest: melted butter and Parmesan cheese.

Ingredients

For the dough:
300 g
3
eggs
a little bit of
water
salt
For the filling:
150 g
minced veal
50 g
minced pork
20 g
shallots, chopped
1
egg
a little bit of
olive oil
garlic
salt
white pepper
rosemary
sage
basil
bay leaves
100 g
butter
a little bit of
Parmesan cheese

Preparation

Mix together flour, eggs, water and salt. Leave to sit for 5-10 minutes. Mix the pork and minced veal and add salt, pepper and various chopped herbs. Brown the garlic and shallots in olive oil and add them to the minced meat, stir and season. Roll out the dough and cut into squares with the appropriate shape (original format 4 x 4 cm). Put the filling in the centre using a spoon, brush the edges of the dough with water and cover with a second square, then seal the edges well cutting away the excess dough. Boil for about 4 minutes in salted water. Once cooked, serve the agnolotti pasta with butter and Parmesan cheese.

At a glance

Difficulty
easy
Servings
4

Nutritional information

per 100g
protein 9g
fat 14g
carbs 31g
calories 283
kj 1196
Products in this recipe