Agnolotti alla piemontese (Piemontese filled pasta)

Agnolotti alla piemontese (Piemontese filled pasta)

Tags: Pasta
10
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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.
  • 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

Preparation time
40 min
Cooling / Resting time
4 min
Difficulty
easy
Servings
4

Nutritional information

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