Agnolotti (Veal and Escarole Ravioli)

By cprzybyl

Ingredients

• 3 cups flour, plus more
• 1 1/2 tsp. kosher salt,
• plus more to taste
• 5 eggs
• 1/2 head escarole, cored,
• chopped, and washed
• 3 tbsp. unsalted butter
• 4 oz. ground veal
• 1/4 cup freshly grated Parmesan
• 1/4 tsp. freshly grated nutmeg
• 1 egg white
• Freshly ground black pepper, to taste
• 5 cups chicken broth, for serving

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

1. In a large bowl, whisk together flour and salt. Make a well in center and add 4 eggs and 56 tbsp. water; mix with a fork until a dough forms. Transfer to a lightly floured work surface; knead until smooth, about 8 minutes. Wrap dough in plastic and chill for 1 hour. 2. Meanwhile, make filling: Bring a large pot of salted water to a boil and add escarole; cook until just tender, about 1 minute. Drain escarole; transfer to a kitchen towel. Gather up ends of towel; squeeze out liquid; set aside. Heat butter in a 10″skillet over medium-high heat. Add escarole; cook for 4 minutes. Transfer escarole to a food processor along with remaining egg, veal, Parmesan, nutmeg, egg white, and salt and pepper; pulse until just smooth. Transfer filling to a bowl, cover with plastic wrap, and chill. 3. Divide dough into 16 pieces. Working with one piece of dough at a time (cover remaining dough with a tea towel), flatten it into a rectangle, sprinkle with flour, and pass through a hand-cranked pasta machine set at its widest setting. Fold dough into thirds like a letter, creating another rectangle, and feed short edge through pasta roller at its widest setting; repeat folding process twice more. Decrease one setting and roll dough again; repeat, decreasing one setting each time until you've reached the second to last setting, creating a 1/16"-thick sheet of pasta. Cut sheet in half crosswise; set one half aside. Using a teaspoon-size measuring spoon, place balls of filling, spaced about 1/2" apart, on dough. Top with reserved pasta, using your fingers to press around each ball to push out any trapped air. Using a knife, divide individual ravioli, trimming edges. Transfer ravioli to a lightly floured baking sheet; repeat to make 60 ravioli. 4. To serve, heat broth in a pan over medium-high heat; set aside. Bring a large pot of salted water to a boil. Working in 4 batches, add the ravioli and cook, stirring occasionally, until the pasta is al dente, 34 minutes. Using a slotted spoon, divide the ravioli between bowls. Ladle broth over the ravioli and serve hot.