Agnolotti 1

By LeeBoruchow

A classic agnolotti variation with meat stuffing. You could use chicken instead of rabbit, but it wouldnt be quite as traditional.

Ingredients

• 1 stick unsalted butter
• 1 medium spanish onion, 1/2" dice
• 6 oz rabbit meat or skinless & boneless chicken breast, cut into 2" pieces
• 4 oz sweet italian sausage, casing removed
• 1/4 cup ricotta
• 1/4 cup grated fontina
• 3 tbsp goat cheese
• 2 tbsp marjoram leaves
• 1/4 cup italian parsley, chopped
• heavy grating of nutmeg
• salt and pepper, to taste
• 1 recipe basic pasta dough
• 4 oz procini, paper thin slice
• 1/4 cup grated parmigano-reggiano

Preparation

Step 1

Make the filling: in a 10-12" saute pan, heat 4 tbsp butter over medium heat until foam subsides. Add onion and cook until soft and brown, 7-8 mins. Add chicken and sausage, and cook until done (10 mins). Remove and allow to cool.

Transfer mixture to food processor and pulse until finely chopped. Transfer to a bowl and add ricotta, fontina, goat cheese, marjoram, parsley, nutmeg, and salt and pepper. Mix well.

Make the agnolotti: divide the pasta into 4 pieces, roll each one out. Cut each sheet lengthwise in half to form strips 2" wide and 24" long. Starting 1" from the end, spoon tablespoons of the filling 2" apart along the bottom of each strip. Fold the top half over the bottom and seal. Cut out the agnolotti and transfer to a dusted baking sheet.

Bring water to boil and add salt. Drop agnolitti in and cook at a brisk simmer, 3-4 mins. In a saute pan, melt butter over medium heat. Add mushrooms, season with salt and pepper, and saute until tender. Drain agnolotti, add to pan and sprinkle with parsley and parmigano. Toss to coat and serve.