Ingredients
- This recipe is from Trattoria I Bologna from Giuseppe Bologna. These little pastas are heavenly.
- 2 Tsp. olive oil
- 8 oz. ground beef
- 4 oz. ground pork
- 1/2 cup finely chopped spinach leaves (can used frozen - thaw and squeeze moisture out)
- 1 cup grated Romano cheese
- 1 large egg
- 84 wonton wrappers
- 3/4 cup (1 1/2 sticks) butter
- 1 tbs. chopped fresh sage
Preparation
Step 1
Heat oil in heavy large skillet over medium-high heat. Add beef and pork; sauté until brown. Add spinach and sauté until wilted and liquid has evaporated. Cool.
Finely chop mixture in processor. Transfer to medium bowl. Mix in cheese. Season to taste with salt & pepper. Mix in egg.
Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 tsp. filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangles. Press edges together. Using 2 inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling.
Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve with freshly grated Romano cheese.
NOTE: Agnolotti can be frozen prior to cooking. Put the agnolotti on a floured baking sheet and freeze. When solidly frozen, agnolotti can be transferred to a freezer bag. When ready to cook, simple put frozen agnolotti into boiling water and cook a couple of minutes longer.