cateory: specialty
Agnolotti
Reviews: 198
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 medium Spanish onion, cut into 1/8-inch dice
- 1 Gold Kist Farms* boneless, skinless chicken breast (about 6 ounces), cut into 2-inch pieces
- 4 ounces sweet Italian sausage, removed from casings and cut into 2-inch lengths
- 1/4 cup ricotta
- 1/4 cup grated Italian fontina
- 2 tablespoons fresh marjoram leaves
- 3 tablespoons fresh goat cheese
- 1/4 cup finely chopped Italian parsley, plus 1 tablespoon cut in thin strips
- 1/4 teaspoon freshly grated nutmeg
- Salt
- Freshly ground black pepper
- 1 1/4 pounds prepared pasta dough
- 4 ounces porcini or cremini mushrooms, sliced paper-thin
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
How to make
Agnolotti
Agnolotti
- To make the filling, heat 4 tablespoons butter over medium heat in a 10- to 12-inch sauté pan until it foams and subsides. Add onion and cook until soft and golden brown, 7-8 minutes.
- Add chicken and sausage and cook until cooked through, about 10 minutes. Remove from the heat and let cool.
- Transfer chicken mixture to a food processor and pulse until finely chopped. Transfer to a medium bowl,add ricotta,fontina,marjoram,goat cheese,chopped parsley,nutmeg,and salt and pepper to taste,and mix well. Set aside.
- To make the agnolotti, divide pasta dough into 4 pieces. Roll out each one through the thinnest setting on a pasta machine and lay on a lightly floured work surface. Cut each sheet lengthwise in half to form strips 2 inches wide and 24 inches long.
- Starting 1 inch from one end,place 1 tablespoon of filling every 2 inches along the bottom of each strip. Fold the top half of the pasta over the bottom and press the edges together to seal,gently pressing out any air pockets.
- Using a fluted round pastry cutter, cut out the agnolotti. Transfer to a baking sheet dusted with flour.
- Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Drop the agnolotti carefully into the boiling water, lower the heat and cook at a brisk simmer until tender, 3-4 minutes.
- Meanwhile,melt remaining butter in a 10- to 12-inch sauté pan over medium heat. Add mushrooms,season to taste with salt and pepper,and sauté until tender.
- Drain the agnolotti, add to the mushrooms and sprinkle with remaining parsley and Parmigiano-Reggiano. Toss for about 1 minute to coat with sauce. Transfer to a plate and serve. Makes 6 servings.
Comments for
Agnolotti
Agnolotti
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