Italian Agnolotti (Stuffed Pasta) Recipe
Agnolotti is a type of Italian stuffed pasta that originated in the Piedmont region. Renowned as one of the finest cuisines in the world, Italian cooking has given rise to many iconic dishes, with Agnolotti being one of them.
Ingredients
For the Pasta Dough:
- “00” flour or all-purpose flour – 3.5 cups
- Whole eggs – 5
- Olive oil – 1 tbsp
For the Filling
- Boneless chicken – 500g
- Mushrooms – 600g
- Extra virgin olive oil – ¾ cup
- Butter – 1 cup
- Fresh garlic – 50g
- Dry oregano – ½ tbsp
- Paprika – 2 tbsp
- Smoked paprika – 2 tbsp
- Sage – ½ tbsp
- Thyme – 1½ tbsp
- Onion powder – ½ tbsp.
- Garlic powder – 1 tbsp
- Rosemary – 1 tbsp
- Lemon juice – 2 tbsp
- Cream cheese – 1 cup
- Kosher salt and freshly ground pepper, to taste
For the sauce
- Extra virgin olive oil – 2 tbsp
- Onion – 1
- Garlic cloves – 2
- Chopped tomatoes – 850g
- Basil – 2 tbsp
- Mixed herbs – ½ tsp
Instructions
Pasta Dough Preparation:
- To prepare the pasta dough sift the flour and a pinch of salt onto a clean counter top.
- Whisk 4 eggs and olive oil in a bowl. Create a well in the centre of the flour and start pouring the egg mixture gradually.
- Work with the hands to mix together the flour and the egg mixture until it forms a ball. Knead for 5 minutes until the dough is smooth and stretchy.
- Shift the dough in a lighted oiled bowl and wrap it with plastic wrap. Leave it at room temperature for 30 minutes.
Filling preparation
- Blend the garlic with oregano, paprika, smoked paprika, sage, thyme and onion powder.
- Marinade the chicken with the blended mixture. Add salt and pepper and leave it to rest for 2-3 hours.
- Smoke the chicken for almost an hour until it reaches an internal temperature of 165º F.
- While the chicken is smoking, take oil and butter in a pan and sauté sliced mushrooms. Cook for a few minutes and add the spices and fresh herbs.
- Remove from heat when the mushrooms start giving a delicious aroma and are well-colored.
- Allow the mixture to cool down a bit and then blitz them with cream cheese in a food processor.
- Take the mixture in a bowl and add shredded smoked chicken to it.
- Mix well and season with salt and pepper to taste.
Assembly
- Divide the dough into halves and roll out until 1 mm thick. Then cut strips of 10 cm.
- On one side of each strip, place teaspoons of filling at 5 cm intervals.
- Whisk an egg yolk with 3 tablespoons of water to make an egg wash. Brush this mixture along the inner edge of the dough and between the fillings.
- Finally fold the dough over and press the edges together to seal them. Use a knife or a fluted pastry cutter to cut between the mounds of filling.
- Carefully lift each Agnolotti and place on a tray dusted with flour.
Tomato sauce preparation and Serving
- Boil the Agnolotti for 2 minutes in a large pan.
- Meanwhile, prepare tomato sauce in another pan. Sauce is prepared by heating finely chopped onion and garlic in heated oil until the onions are tender.
- Then add tomatoes, herbs, basil and seasoning. Simmer for 15 minutes until the sauce reaches the desired consistency.
- Then add the agnolotti to tomato sauce and garnish with basil leaves.
Nutrition
Calories: 1647kcalCarbohydrates: 59gProtein: 59gFat: 135gSaturated Fat: 53gTrans Fat: 2gCholesterol: 524mgSodium: 845mgFiber: 11gSugar: 14g
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