Agnolotti

Instructions

1. Prepare the Classic Italian Fresh Egg Pasta Dough and allow it to rest at room temperature for at least 30 minutes before rolling it out.

Prepare the Filling

2. While the dough rests, prepare a traditional agnolotti filling, beginning similarly to how you would start a soup.
3. Place a large pot over medium heat and drizzle in Olitalia Extra Virgin Olive Oil.
4. Add stew beef or ground meat and cook until it begins to brown, about 5–6 minutes. Remove the meat from the pot and set aside.
5. Next, add the chopped onions, carrots, and celery. Sauté until the onions are translucent, about 5–6 minutes.
6. Add the garlic and fresh herbs. Adding them at this stage prevents burning and allows them to retain their flavor.
7. The bottom of the pan should begin to brown nicely. Deglaze the pot by adding 2 tablespoons of red wine vinegar and ½ teaspoon of balsamic glaze to the vegetables. The vinegar will help release the browned bits from the bottom of the pot. Using a wooden spoon, scrape the bottom to loosen any remaining bits.
8. Next, add the beef broth and water, continuing to scrape the bottom of the pot until it is mostly clean.
9. Return the browned meat to the pot, cover, and let simmer over low heat for 2–3 hours. Simmer for at least 30 minutes at minimum, but the goal is to make the meat as tender as possible. If you are short on time, cut the meat into smaller pieces to speed up the process.
10. After simmering, turn off the heat and allow the mixture to cool slightly. Strain the meat and vegetables from the liquid and transfer them to the bowl of a food processor.
11. Be sure to reserve the cooking liquid; You now have a rich, flavorful beef stock that can be used later for soups.
12. Add Parmigiano Reggiano, Pecorino Romano, salt, pepper, and nutmeg to the food processor.
13. Blend until fully combined, then transfer the filling to a piping bag or a plastic bag with one corner snipped off.

Filling Agnolotti and Cooking

14. Once the dough has rested, unwrap it and begin rolling out with a rolling pin or pasta machine.
15. Place a rectangular sheet of dough onto a cutting board dusted with Caputo Semolina Flour. Pipe a straight line of filling across the dough
16. Fold the pasta dough over the line of filling and press firmly along the edge to seal. Using a serrated pasta cutter, trim a straight line along the sealed edge to create a clean finish.
17. Next, gently pinch the filled dough at 1-inch intervals to form individual agnolotti. Use the pasta cutter to separate each agnolotti, cutting along each pinch, then transfer them to a sheet pan dusted with Caputo Semolina Flour.
18. When ready to cook, bring a large pot of generously salted water to a boil. Add the agnolotti and cook for 2–3 minutes, or until they float to the surface.
19. Serve with brown butter and fresh sage, or with your favorite Ciao tomato sauce.

Notes

• To save Agnolotti for later, allow them to fully dry on a sheet dusted with Caputo Semolina Flour, then store in an airtight container and freeze for up to 3 months.
• Do not thaw Agnolotti from frozen before cooking, simply add 1-2 minutes of cook time when ready to use.