Agnolotti pasta

Discover Pinterest’s best ideas and inspiration for Agnolotti pasta. Get inspired and try out new things.
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a white plate topped with ravioli covered in sauce and garnished with parsley

Difficulty Level: DifficultTotal Time: 5 hoursServing Size: 4 servingsIngredients:Braised Oxtail: • 1 lb. beef oxtail • 2 tbsp. extra virgin olive oil • 1/2 yellow onion, chopped • 1 cup carrots, chopped • 6 garlic cloves, minced • 1 cup red wine (Brunello or Barolo are good options) • 4 tbsp. tomato paste • 3 cups chicken or beef stock Braised Oxtail Agnolotti: • 1 cup ‘00’ wheat flour • 1/2 cup semolina flour • 2 eggs, 2 yolks • 1 lb. braised oxtail • 1/2 cup whole milk ricotta • 1/4 cup

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a white plate topped with ravioli covered in cheese and parsley on top of a table

I have this vicious love/hate relationship with homemade filled pastas. Sometimes they are the best things I've ever made. Heavenly, ethereal, delicious pockets of amazingness. Sometimes the dough tears, it sticks, it bursts while boiling, and I end up with a measly 6 raviolis salvaged from the enti

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a white plate topped with pasta and spinach covered in sauce next to a fork

Agnolotti dal Plin is from the Piedmont region in Italy. Plin is meat-filled pasta, much like a ravioli, but shaped slightly different. Add some butter and sage to the pan and it's perfection | Italian Pasta | Stuffed Pasta | Pasta Recipe | Italian Recipe #plin #pasta

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a white plate topped with ravioli and spinach covered in sauce next to a fork

Two delicious variations of butter sauces to make your pasta dishes shine. A nutty browned butter with crisp sage and a dreamy emulsified lemon butter sauce.

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a bowl filled with ravioli and sauce on top of a table

We all love Italian pasta recipes because they are some of the most delicious things in the world. There are lots of different types of pasta in Italian cuisine like spaghetti, cannelloni, tortellini, gnocchi, ravioli, and many, many more. But, today we have decided to make an original article about…

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an omelet on a plate with a fork and knife next to the bowl

Taking inspiration from the Sardinian culurgiones, mashed potato flavoured with freshly grated Pecorino makes up the filling for these - perfect for creating an extra plump agnolotto as the filling is easy to handle. These are so incredibly moreish, trust me.

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some ravioli being cooked in a pan with seasoning sprinkled on top

Now that you’ve learned how to make homemade pasta, it’s time to up the ante! How would you like to make tender bite-sized pillows of pasta, plump with a creamy filling? Yes? Sounds good, right? It’s easier and quicker than you might imagine. Take a look at this method — demonstrated by a pro: Bill Briwa, the late chef-instructor of the Culinary Institute of America’s Greystone campus.

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two plates of pasta with meat and sauce on them, one being eaten by a spoon

Difficulty Level: DifficultTotal Time: 2.5 hoursServing Size: 2-4 servingsIngredients: • 1 cup ‘00’ wheat flour • 1/2 cup semolina flour • 2 eggs, 2 yolks • 1/4 lb. mortadella • 1/2 cup whole milk ricotta • 1/2 cup Mascarpone • 1/3 cup Parmigiano Reggiano, finely grated • 1/4 tsp. salt • 4 tbsp. butter • 1/2 tbsp. sweet white miso • 1 tbsp. chives, finely chopped • 2 tbsp. Port reductionPort Reduction: • 1/2 cup Ruby Port • 1/2 cup Marsala wine • 1/4 cup red wine • 1/2 cup chicken…

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two white plates filled with pasta and sauce on top of a marble countertop next to a glass of water

Difficulty Level: DifficultTotal Time: 2.5 hoursServing Size: 2-4 servingsIngredients: • 1 cup ‘00’ wheat flour • 1/2 cup semolina flour • 2 eggs, 2 yolks • 1 cup whole milk ricotta • 1/4 cup Parmigiano Reggiano, finely grated • 1/4 cup Pecorino Romano, finely grated • 1/4 tsp. salt • Freshly cracked black pepper, to taste • 4 tbsp. unsalted butter • 2 tbsp. Parmigiano Reggiano, shavedDirections:1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks…

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a white plate topped with ravioli and bread next to a fork on top of a table

Emilie Pullar on Instagram: "Agnolotti filled with my bacon ricotta filling with croutons, a foamy brown butter, parsley and lots of black pepper. So these agnolotti had been tucked up in my freezer for a few weeks. That’s not unusual for me but what’s different is I blanched them before freezing. Have you ever had cracks appear when freezing filled shapes? Sometimes it’s unavoidable. It’s mostly because fillings expand in the freezer and it still happens to me sometimes even though I try…

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