Agnolotti

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Dab meat dry and chop very finely. Press sausage meat out of the skin. Heat oil in a coated pan. Fry the meat and sausage meat for about 2 minutes. Add stock, bring to the boil, cover and braise for approx. 30 minutes.

2. 2

   Clean, wash and blanch the salad in boiling salted water for about 30 seconds. Drain, quench, chop. Mix with the meat mixture, let cool. Finely puree everything with a hand blender. Grate 20 g cheese.

3. 3

   Add 1 egg to the mixture. Season with salt, pepper and nutmeg. Cover and chill for about 45 minutes.

4. 4

   Knead 400 g flour, 4 eggs, 1 pinch of salt and 4-6 tablespoons of lukewarm water first with a hand mixer, then with your hands for about 15 minutes. Cover and let rest at room temperature for about 25 minutes.

5. 5

   Divide the dough into 6 portions and roll out to a thickness of about 1 mm each. Let the noodle plates rest for about 5 minutes dusted with flour. Cut into approx. 3 cm wide strips. Place 1 tsp. of filling on each half of the dough strips at a distance of approx. 3 cm.

6. 6

   Brush the edges with water. Fold over the free half of the dough. Press the gaps and edges with your fingers, then cut them apart with a dough wheel or knife. Dust the pasta with flour and leave to dry in a cool place for about 3 hours.

7. 7

   Cook the pasta in about 3 l boiling salted water for about 6 minutes. Drain. Heat butter and season with salt. Swivel the noodles in it. Serve and slice the rest of the Parmesan cheese on top.

8. 8

   Drink tip: dry white wine, e.g. Roero Arneis.

Nutrition Facts

KCAL
810 kcal

CARBS
72 g

FATS
36 g

PROTEINS
45 g