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Piedmont Agnolotti Pasta

Piedmont Agnolotti is a Piedmont traditional filled pasta speciality, and in particular from the Monferrato area in the Alessandria and Asti province.
It distinguishes itself from Pavia agnolotti in that the filling is braised meat.

Ingredients (for 6 portions):

For the Egg Pasta
  • 300 Gr. Flour
  • 3 Eggs

For the filling
  • 400 Gr. Cooked Braised meat
  • 250 Gr. Spinach
  • 150 Gr. Cooked Ham
  • 2 Egg Yolks
  • 1 Egg
  • Grated Cheese
  • Salt
  • Pepper

Prepare the pasta. Prepare the braised meat and chop the amount indicated.
Chop the cooked spinach and add it to the meat. Mix everything with the egg yolks, an egg, cheese, chopped ham salt and pepper.
If the mixture is a bit dry add some sauce from the braised meat. Roll out the pasta in strips. Distribute the filling in small heaps leaving a distance between them. Put another strip of pasta on top and press firmly around the filling.
Cut the agnolotti squarely with a pasta roller or with a pasta press. Cook in salted water for about 10 minutes.
Drain and serve with the sauce or with melted butter and grated cheese.

Suggested wines: "CONVIVIO" Dolcetto di Ovada D.O.C.