OMG!…..I got my pasta maker a wee while ago and have been dying to try these.
Originally from Piedmont Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it.
Easier to make than its fiddly relatives ravioli and tortellini, agnolotti are small parcels made by piping dots of filling and folding and pinching it to seal. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, meaning ‘pinched’.
Makes 2-4 portions
To make the Pasta
275g ‘OO’ Pasta Flour
- Sift Flour and make into a ring on your worktop or put into a bowl of a mixer and make a well in the middle. Whisk the eggs and pour into the middle, add salt. Gently mix the flour and eggs together until you get a dough, knead for a few minutes until smooth.
- Wrap in cling film and refrigerate for at least 1 hour.
To make the Sausage mixture
1 packet of Italian Sausages or any of your preference. I found these in my local supermarket and they are super tasty.
1 Leek – sliced
- Heat a little oil in a non stick pan.
- Break up the sausages and lightly fry until browned, remove to the side.
- Add a little butter to the pan and fry the leeks until slightly browned.
- Add both the sausage and leek to a processor and blitz until small pieces.
To assemble to Agnolotti
- Remove pasta from fridge and cut into 4 pieces.
- Flatten each pasta piece with you hand and feed through a pasta machine. I used 5 passes on No. 1, 3 passes on No. 3, 2 passes on No. 5, 2 passes on No. 6, 1 pass through on No. 7. You want it so the pasta is about 2mm thick and at least 30cm long.
- Take a small tsp of the sausage mixture and place onto the pasta in the middle leaving 1cm in between each spoonful.
- Take the bottom end and fold over the mixture to make a tube like shape and press to seal along lengthways. Trim to neaten.
- Taking your finger, press in between each section to make the individual parcels. Take the top section lengthways and fold back over the pasta to create a parcel.
- Using a cutter slice each section and place onto a tray.
- You can now refigerate until you are ready to cook.
- When ready, bring a larg pan to boil add some salt, cook for about 3 – 5 minutes until ready.
- Meanwhile make the sauce
To make the White wine sauce
1 x 18.7cl bottle of white wine
200g Creme Friache (I used low fat)
75ml Skimmed Milk
Salt & pepper to taste
Fresh Coriander – finely chopped
Squeeze juice of 1/2 lemon
- Gently heat a non stick pan and pour the white wine in, bring to a boil and reduce until half.
- Add in the creme friache, milk, salt, pepper, lemon juice and coriander and continue to boil for about 5 minutes or until sauce has thickened slightly.
- When pasta is ready, drain and put into the pan of sauce and mix together.
- I served on a bed a steamed vegetables.
- I have a steam pot, so I put some asparagus, spinach and sweet peppers in and steamed for 2 minutes.
If you have some pasta left over, you can wrap in cling film and freezer for up to 1 month.