Ingredients with Measurements:
- 1 lb. fresh pasta dough
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh sage
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1/2 cup beef broth
Special equipment needed:
- Pasta machine
- Rolling pin
- Pastry wheel or knife
- Large pot for boiling pasta
- Large skillet
Step-by-step instructions:
1. In a large bowl, combine the ground beef, pork, and veal. Add in the Parmesan cheese, bread crumbs, egg, chopped herbs, salt, and pepper. Mix well.
2. Roll out the pasta dough using a pasta machine or rolling pin until it is thin enough to see through.
3. Cut the pasta into small squares, about 2 inches by 2 inches.
4. Place a small spoonful of the meat mixture onto each square of pasta.
5. Fold the pasta over the meat mixture and press the edges together to seal. Use a pastry wheel or knife to cut the pasta into small, triangular shapes.
6. In a large pot of boiling salted water, cook the agnolotti for about 3-4 minutes or until they float to the surface.
7. In a large skillet, heat the olive oil over medium-high heat. Add in the cooked agnolotti and beef broth. Cook for 2-3 minutes or until the broth has reduced and the agnolotti are coated in a sauce.
8. Serve hot with additional Parmesan cheese and chopped herbs on top.
Time:
Preparation time: 1 hour
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground beef, pork, and veal.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add in chopped mushrooms or spinach to the meat mixture for added flavor and nutrition.
- Use a different type of pasta dough, such as spinach or tomato-flavored dough.
- Serve with a tomato-based sauce instead of beef broth.
Tips and tricks:
- Make sure to seal the edges of the pasta well to prevent the filling from leaking out during cooking.
- Use a small spoon to portion out the meat mixture onto the pasta squares for even filling.
- Dust the pasta squares with flour to prevent them from sticking together.
Storage instructions:
Leftover agnolotti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the agnolotti in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the agnolotti on a large platter with additional Parmesan cheese and chopped herbs on top.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese
Pairings:
Red wine, crusty bread
Suggested side dishes:
Roasted vegetables, green salad
Troubleshooting advice:
If the agnolotti are falling apart during cooking, make sure to seal the edges well and use a gentle touch when handling them.
Food safety advice:
Make sure to cook the agnolotti to an internal temperature of 165°F to ensure that the meat is fully cooked.
Food history:
Agnolotti del Plin is a traditional dish from the Piedmont region of Italy. It is named after the small "pinch" or "plin" that is used to seal the pasta around the filling.
Flavor profiles:
Savory, meaty, herbal
Serving suggestions:
Serve as a main course with a side salad and crusty bread.
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Region: Italian