Agnolotti with braised beef originated in the countryside of Piedmont as a dish to repurpose leftovers. After large Sunday meals, roasted or braised meat was minced and used as filling for fresh pasta.
In the areas of Langhe and Monferrato, the filling became particularly prized due to the use of braised beef cooked with Nebbiolo-based wine, the same grape variety that produces iconic wines such as Barolo and Barbaresco.
Even today, during holidays and important occasions, agnolotti represent the quintessential first course. I also leave you the recipe for Brasato all’Amarone.
Piedmontese Agnolotti with Braised Beef are much more than a simple first course: they represent tradition, family, and territory.
Preparing them at home requires time and care, but the result is extraordinary: silky fresh pasta and intense filling, scented with wine and slow roasts.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Also discover other stuffed pasta recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Cooking methods: Stove, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 6 eggs
- 21.16 oz all-purpose flour
- 1.76 lbs beef (chuck roast)
- 2.11 cups red wine (Nebbiolo)
- 1 carrot
- 1 onion
- 2 stalks celery
- 1 clove garlic
- 1 cinnamon stick
- 1 clove
- 1 bunch aromatic herbs (sage, thyme, rosemary, bay leaf)
- 2 tbsps extra virgin olive oil
- salt
- 2 tbsps flour
- 1 egg
- 3.53 oz grated Parmesan cheese
Tools
- 1 Pan
- 1 Sieve
- 1 Baking dish
- 1 Knife
- 1 Kitchen twine
- 1 Pastry board
- 1 Rolling pin
- 1 Bowl
Steps
Prepare the aromatic bunch with half of the aromatic herbs. Peel the onion and carrot. Cut the celery, carrot, and onion into 1-inch pieces. Tie the meat with kitchen twine.
Place the beef in a baking dish and add the vegetables and the aromatic bunch. Pour the wine to cover the meat. Add the cinnamon, clove, and pepper. Cover with plastic wrap and let rest in the fridge for 12 hours.Remove the meat from the marinade and pat it dry with kitchen paper. Salt it on all sides and lightly flour it. In a pot, pour the oil. Place on the stove and heat.
Add the meat and brown on all sides over medium heat.
Meanwhile, strain the wine with a colander, remove the aromatic bunch from the vegetables. Prepare another aromatic bunch with the remaining herbs.
When the meat is well-browned, add the marinated vegetables. Sauté and add the strained wine. Add the aromatic bunch and cover with a lid.
Cook on low heat for about 2 hours. Check the liquid from time to time. If it dries too much, add a ladle of hot vegetable broth or hot water.
When cooking is complete, remove the meat and wrap it in aluminum foil. Let it rest for 30 minutes.
Remove the aromatic bunch and sieve the vegetables for a smoother and finer sauce.Manually chop the braised beef with a knife. Place it in a bowl and add the beaten egg, Parmesan, and a ladle of cooking juice. Transfer the filling to a piping bag.
Place the flour in a fountain shape on a wooden pastry board. Crack the eggs into the center of the flour. Lightly beat the eggs with a fork, then slowly start incorporating the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead well to obtain a smooth and homogeneous dough.
Form a dough ball and let it rest for half an hour covered with plastic wrap.Roll out the dough on the well-floured pastry board, rolling the pin in all directions.
Roll out the dough into a thin sheet and roll it from the lower edge without pressing.
Or roll the sheet with the specific pasta machine.
Form long strips of pasta.
Place a little filling with a teaspoon or with the help of a piping bag, forming several mounds.
Fold the pasta over the filling, expel the air well, and seal.Cut the agnolotti with a fluted pastry wheel.
Place them on a slightly floured tray.
They can be frozen, or cooked and dressed with the cooking juice.
Tips
For preparing braised beef, you can also choose a cut from the leg, shoulder, and neck muscles: the round, shank, rump, shoulder clod, or chuck.
They can be frozen first on a tray and then transferred to freezer bags.
They can be frozen first on a tray and then transferred to freezer bags.
They can be frozen first on a tray and then transferred to freezer bags.
FAQ
How can I make this dish lactose-free? And gluten-free?
You can use Parmigiano Reggiano aged over 30 months or alternatively a vegan grated cheese. It is possible to use the same recipe by replacing fresh pasta with gluten-free pasta and naturally making sure to use permitted ingredients, for flouring the braised beef, replace wheat flour with rice flour.
I offer you three gluten-free fresh pasta recipes:
Gluten-free tortellini, Gluten-free and lactose-free meat ravioli, Gluten-free raviolini.What is the difference between agnolotti and ravioli?
Agnolotti are typical of Piedmont and have a rectangular or half-moon shape with a pinched closure.
What meat is used for the braised beef agnolotti filling?
Braised beef is used, often cooked with Nebbiolo-based wine. The braised beef is finely chopped and mixed with its cooking juices.
How are braised beef agnolotti dressed?
The traditional dressing is:
melted butter and sage
roast gravy
reduced braised beef jus
In some areas, they are served “al tovagliolo,” without dressing, to emphasize the filling.Can I freeze braised beef agnolotti?
Yes, they can be frozen raw, well spaced on a tray. Once solidified, transfer them to food bags. They are cooked directly from frozen.
What wine pairs well with braised beef agnolotti?
A structured Piedmont wine is perfect, such as Barbaresco or Barolo, which echo the wine used in the filling.
