Agnolotti: Piedmont’s Classic Ravioli
Agnolotti, little bundles of fresh pasta that are filled with anything from a mix of meats to vegetables, are an iconic dish of the Piedmont region of northern Italy.
Keywords
- Food & Drink
- Primo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italymagazine.com.
Cooking tools:
- Food processor
- Ravioli cutter
- Rolling pin
- Linen cloth
- Sifter
- Saucepan
- Pot
- Baking sheet
- Mixing bowl
- Wooden cutting board
- Chef's knife
- Fork
- Spoon
- Slotted spoon
- Colander
- Plastic wrap
- Stove
- Refrigerator
- Tongs
- Measuring spoon
- Ladle
Ingredients
- 2 tablespoons butter
- 1 medium carrot
- finely chopped
- 2 celery stalks
- 1 medium onion
- 1 pound mix of at least 2 different meats
- such as veal
- pork or chicken
- 1 cup white wine
- 4 cups chicken broth
- 1 bay leaf
- 1 cup Savoy cabbage
- shredded and steamed
- 1 tablespoon parsley
- 1 large egg
- ½ cup ricotta
- ¼ cup Parmigiano Reggiano or Grana Padano
- Salt
- black pepper
- 3 cups all-purpose flour
- sifted
- 3 large eggs
- 3 egg yolks
- 3 to 4 leaves sage
- Parmigiano Reggiano or Grana Padano
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