Agnolotti are a medium difficulty recipe, especially if you are not skilled in making homemade fresh pasta. But nowadays at home, who doesn’t have a stand mixer and definitely a pasta roller? These are kitchen tools that certainly make these preparations easier…plus you also save much more time. I won’t hide from you that if I have more than 4 people for dinner, I use my kitchen robots too.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- 3 1/3 cups Type 2 flour
- 4 medium eggs
- 3/4 cup grated Parmesan cheese
- 9 oz ground veal
- 12 oz ground beef
- 7 oz ground pork
- 1 onion
- 2 tablespoons extra virgin olive oil
- 1 sprig rosemary
- 1 medium egg
- to taste salt and pepper
- to taste semolina flour
Tools
- Workbench
- Pasta roller
- Pan non-stick
- Blender / Mixer
- Plastic wrap
- Pastry cutter
- Bowl large
- Fluted cutter
How to prepare Agnolotti
To prepare Agnolotti, organize your workspace with all the ingredients already measured, so you have everything at hand.
Pour the flour in a mound on a workbench, and create a crater with your hands to place the eggs inside.
Lightly beat them with a fork, and then begin working them with your hands, gradually incorporating all the flour.
Knead for about 15/20 minutes until you get a smooth and homogeneous dough.
Wrap it in plastic wrap and let it rest for about 30 minutes.
In the meantime, slice the onion and sauté it in a non-stick pan with the extra virgin olive oil.
Add the rosemary sprig and half a glass of water to soften the onion.
When the liquid has reduced, remove the rosemary and pour the softened onion into the blender.
After blending it, pour it into a large bowl along with the ground meat, grated Parmesan cheese, egg, salt, and pepper.
Mix thoroughly to ensure all the ingredients are well combined.
Take the dough, cut a piece with the pastry cutter, and wrap the rest again in the plastic wrap.
Run it through the pasta roller, starting from the largest thickness to the next-to-last.
Continue like this until your dough is used up.
Place the filling on a pasta sheet, maintaining regular distance and on one side, using a teaspoon for the portion.
Brush the edges with a water-moistened brush, and fold the sheet over itself.
Press with your fingers to ensure the edges adhere well.
Now, using a fluted cutter, cut the agnolotti, giving them the desired shape.
Press the edges well to release as much air as possible.
This way, you won’t risk them opening during cooking.
Arrange them on a tray previously dusted with semolina flour, and sprinkle a bit over them as well.
At this point, your Agnolotti are ready to be cooked and enriched with the sauces you prefer.
Tips and variations:
I never cook the meat that will fill the Agnolotti because I find they dry out too much during cooking.
However, to store them, I freeze them, placing them in the freezer with the same tray I put them on when just made.
Once they are frozen, I remove the tray and put them in freezer bags to save space.
Prefer to dry them in the air? Then yes, cook the meat before filling your Agnolotti.
If you like homemade filled pasta, then don’t miss the next recipe: Pumpkin Tortelli
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