Agnolotti al plin

Agnolotti al plin

Total: 1 hr 45 Min. | Active: 1 hr 15 Min.
Nutritional value / person: 334 kcal
, Fat: 13 g
, Carbohydrate: 36 g
, Protein: 18 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta dough

400g white flour
1tsp salt
4 fresh eggs
2 fresh egg yolks
1tbsp olive oil

Filling

clarified butter for frying
100g veal strips
100g pork strips
¼tsp salt
a little pepper
150g frozen chopped spinach, defrosted, drained and squeezed out
1tsp rosemary needles, finely chopped
1 egg
20g grated Parmesan
¼tsp salt
a little pepper

To shape

1 fresh egg white

To cook the agnolotti

salted water, boiling
25g butter
12 sage leaves
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How it's done

Pasta dough

Mix the flour and salt in a bowl. Combine the eggs, egg yolks and oil, add to the flour and mix, knead into a smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Filling

Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan, season. Place the spinach in the same pan, loosen any bits that have stuck to the pan, simmer for approx. 3 mins. until all the liquid has evaporated, leave to cool. Blitz the spinach, meat and rosemary in a food processor. Add the egg and cheese, blitz briefly, season. Transfer the mixture to a piping bag, cut a small opening.

To shape

On a lightly floured surface, roll out the dough in batches into a rectangle approx. 2 mm thick. Keep separating the dough from the work surface. Using a pastry wheel, cut the dough lengthwise into strips approx. 5 cm wide. Pipe the filling into hazelnut-sized portions at approx. 4 cm intervals on one side of the dough strips. Brush the other half of the pasta strips with a little egg white, fold over the filling, press the long edges together, squeezing out any trapped air. Using your thumb and forefinger, divide the individual agnolotti at approx. 2 cm intervals and separate using a pastry wheel. Place the agnolotti on a floured tea towel. Continue until all the dough and filling has been used.

To cook the agnolotti

Cook the agnolotti in just-boiling salted water for approx. 5 mins. per batch, drain. Heat the butter in a pan, fry the sage leaves until crispy. Add the agnolotti, mix and plate up.

Good to know
Tip: Prepare the same amount for 4 people, securely package and freeze the remainder of the agnolotti. Keep for approx. 1 month.

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