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.
I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.
For the pasta:
275g ‘OO’ Grade Pasta Flour
3 large eggs
- Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
- Make a well in the middle. Crack one egg in and whisk gently.
- Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
- Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
- Attach the pasta attachment, cut the pasta dough into 4 sections.
- Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
- Change attachment to fettuccine and feed through. Hang until ready to cook.
- Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain
For the toppings:
2 chicken breasts
1/4 jar sundried tomatoes
3 tbsp green pesto
Handfuls of Broccoli & Baby Spinach
- I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
- Slice chicken into bite size pieces.
- Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
- Serve. Yummy!
- For extra spice you could add in some chilli.
O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!
For the Ravioli
300g Plain Flour
1 tbsp of cocoa powder
1 tbsp olive oil
1 tbsp of milk
For the Frangipane
100g ground almonds
100g powdered sugar
1 tbsp flour
1 tbsp dark rum
200g caster sugar
1 vanilla pod
Handful of Black cherries
1 egg for wash
- Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
- Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.
- Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).
- Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
- With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.
- Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.
- Meanwhile, heat up some custard.
- Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!