Ingredients for Agnolotti Al Burro E Salvia
- 1 1/2 cups flour
- 1 egg yolk (optional)
- whites from 2 large eggs
- 1/2 cup cooked pot roast, finely minced
- 1/4 cup cooked pork loin, finely minced
- 1/4 cup cooked mild sausage, finely minced
- 1/4 cup cooked chicken, finely minced
- 4 tablespoons unsalted butter
- 1/4 cup cooked & squeezed dry cabbage leaves
- 1/4 cup grated Parmigiano Reggiano cheese (for filling)
- 2 large eggs (for pasta dough)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, plus more to taste
- 1 cup meat broth
- 4 tablespoons butter
- 10-12 fresh sage leaves
- more grated Parmigiano for serving
- optional white truffle shavings
- a dusting of cornmeal
- pepper to taste
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How to Make Agnolotti Al Burro E Salvia
- **Make the pasta dough:** In a large bowl, whisk together flour and eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
- **Prepare the cabbage:** While the dough rests, thinly slice the cabbage. Blanch in boiling water for 2-3 minutes, then drain well, squeezing out excess moisture. Sauté in 2 tablespoons of butter until tender, about 5-7 minutes. Set aside to cool.
- **Cook the meats:** In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Once browned, add the cooked meats and heat through.
- **Prepare the filling:** Finely mince the cooked sausage and meats. In a bowl, combine the minced meats, sautéed cabbage, nutmeg, salt, and pepper. Mix well with your hands.
- **Roll and fill the pasta:** On a lightly floured surface, roll out the pasta dough to a very thin sheet. Cut the sheet in half. Dust one half with cornmeal, roll it up tightly, and cover to prevent drying.
- **Assemble the agnolotti:** Place small spoonfuls (about 1 teaspoon) of filling onto the other half of the pasta sheet, spacing them evenly about 1 inch apart. Unroll the second sheet of pasta, remove the cornmeal, and lay it over the filling. Press firmly around each filling to seal.
- **Cut the agnolotti:** Using a pastry wheel or sharp knife, cut out individual agnolotti.
- **Make the sauce:** In a saucepan, melt 2 tablespoons of butter over medium heat. Add the sage leaves and cook until they are fragrant and crisp, about 1-2 minutes. Remove from heat immediately.
- **Cook the agnolotti:** Bring the broth to a boil in a large pot. Gently add the agnolotti and cook until they rise to the surface, about 3-4 minutes. Remove with a slotted spoon.
- **Serve:** Toss the agnolotti with the sage butter sauce. Serve immediately, topped with freshly grated Parmigiano-Reggiano cheese and optional truffle shavings.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
4g
Fat
113g
Carbs
21g
