If you're unfamiliar with Agnolotti, it is essentially Ravioli's daintier sibling. It looks almost identical to ravioli, with the main difference being agnolotti is made using one sheet of pasta folded, rather than two sheets of pasta layered. This delicious Agnolotti recipe is considered classic in its simple use of ingredients. While we're making ours with chicken, traditionally agnolotti is stuffed with meat leftover from last night’s dinner. So if you have pork, beef or any other leftovers laying around feel free to substitute!
- 10 ounces chicken
- 2 tablespoons olive oil
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 bay leaves
- 1 cup sherry or white wine
- 1 quart chicken broth
- 1 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoon minced tarragon, parsley or fresh oregano
- 1 egg, lightly beaten
- Nutmeg, salt and black pepper to taste
- 2 cups flour
- 3 eggs, lightly beaten
- 2 egg yolks, beaten with the whole eggs
- 1/2 cup unsalted butter
- 1/3 cup chopped walnuts
- 12 fresh sage leaves, sliced thin
How to Make
STEP 1: Begin by making the filling. To start, in a large pot heat 2 tablespoons of olive oil and brown the meat. Once side is browned set aside. Add the chopped carrot, celery and onion to the pot and saute until translucent. Add the bay leaves, sherry and broth and return the chicken to the pot. Bring to a simmer, cover and cook until the meat wants to fall off the bones.
STEP 2: While the meat is cooking, make the pasta dough. Mix all the pasta ingredients together in a bowl and knead well for about 5 minutes. Wrap in plastic wrap and let the dough sit an hour.
STEP 3: Once the chicken is done cooking, remove it from the pot and debone. Chop roughly and put it into a food processor. Pulse it into an almost-paste. Let it cool in a bowl. Once the meat is cool, add all the remaining filling ingredients and mix well.
STEP 4: Once the filling is ready and the dough has sat for an hour, it's time to make your pasta. Cut the dough into five pieces and roll it out into long, very thin rectangles.
STEP 5: Place one teaspoon of filling every 1/2 inch or so along on the pasta sheet. Remember you are folding over this sheet, so put the filling about halfway down the sheet. Fold the sheet over the filling. Using the thumb and forefinger of both hands, pinch the pasta over the filling to seal, pushing out all the air. Cute out each agnolotti using a sharp knife or a ravioli cutter. Set them on a baking sheet dusted with semolina flour or corn meal.
STEP 6: Bring a large pot of salted water to a boil. Once water is boiling add the agnolotti to the pot and let cook until tender or floating at the top, about 1-2 minutes.
STEP 7: Meanwhile melt your butter in a large pan over medium-high heat. Add the sage and walnuts and fry until walnuts are golden, and sage fragrant. Add the cooked agnolotti to the pan and toss to coat with the sage brown butter and walnuts. Serve immediately and enjoy!
Recipe inspired by Honest Food. Image by Holly A. Heyser