“These are luxurious and sometime decadent Piemontese ravioli that are often filled with a combination of rabbit, sausage, veal and pork. They can be served sauced with mushrooms and butter, per this recipe, or in a broth.” Mario Batali

8 tablespoons (one stick) unsalted butter

1 medium Spanish onion, cut into 1/8 inch dice

6 ounces skinless, boneless chicken breast, cut into 2 inch pieces

4 ounces sweet Italian sausage, removed from casings and cut into 2 inch lengths

¼ cup ricotta

¼ cup grated Italian fontina

3 tablespoons fresh goat cheese

2 tablespoons fresh marjoram leaves

¼ cup finely chopped Italian parsley, plus 1 tablespoon, chiffonade

¼ teaspoon freshly grated nutmeg

salt and freshly ground black pepper

1-1/4 pounds basic pasta dough (or about 64 round dumpling or wonton wrappers)

4 ounces porcini or cremini mushrooms, sliced paper thin

¼ cup freshly grated Parmigiano Reggiano

1.To make the filling, in a 10 to 12 inch saute pan, heat 4 tablespoons of the butter over medium heat until it foams and subsides. Add the onion and cook until soft and golden brown, 7 to 8 minutes. Add the chicken and sausage and cook until cooked through, about 10 minutes. Remove from heat and allow to cool.

2. Transfer chicken mixture to a food processor and pulse until finely chopped. Transfer to a medium bowl, add the ricotta, fontina, goat cheese, marjoram, parsley, nutmeg and salt and pepper to taste, and mix well. Set aside.

3. To make the agnolotti with fresh pasta, roll the dough through the second thinnest setting of a pasta machine and lay the sheets on a lightly floured work surface. Cut each sheet in half lengthwise to form strips 2 inches wide and 24 inches long. Starting 1 inch from one end, spoon tablespoons of the filling 2 inches apart along the bottom of each strip. Fold the top half of the pasta over the bottom and press the edges together to seal, gently pressing out any air pockets. Using a fluted round pastry cutter, cut out the agnolotti. To make agnolotti with wonton or dumpling wrappers, put 1 tablespoon filling in the center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Transfer to a baking sheet dusted with flour.

4. Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Drop the agnolotti carefully into the boiling water, lower the heat and cook at a brisk simmer until tender, 3 to 5 minutes.

5. Meanwhile, in a 10 to 12 inch saute pan, melt the butter over medium heat. Add the mushrooms, season with salt and pepper, and saute until tender.

6. Drain the agnolotti, add to the mushrooms and sprinkle with the remaining parsley and the Parmigiano. Toss for 1 minute to coat with sauce. Transfer to a platter and serve.


adapted from Mario Batali, Molto Italiano

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