Mama Mia – Pasta Making 101: Agnolotti Stuffing

Over at TasteDC we love to roll out pasta for Agnolotti (pretty much the same as Ravioli)..and knead it, mix it, stretch it, stuff it, cook it, and then eat it! The above video was from TasteDC’s Pasta Making 101 class on Sunday, February 13th, 2011 – the day before Valentine’s Day, so people were a bit more enthusiastic than usual, which made it quite a fun event!

Here’s the recipe:

Agnolotti alla Piemontese
Authentic Piedmont-Style Rich Beef filled Ravioli in a Savory Sauce

Ingredients Pasta:
1 lb Durum flour water as needed
4 lg eggs
1T olive oil
1 pinch salt

Ingredients Stuffing:

2 oz butter

3 T cooked rice

1/4 lb tinned peeled tomatoes

a small carrot

1/2 onion

1/2 stick of celery finely chopped together

a little parsley

1/2 lb lean raw beef, finely minced

1 glass white wine

4 cabbage leaves, boiled and chopped rather finely

salt
 to taste
freshly ground black pepper

grated nutmeg

2 eggs

1 oz freshly grated Parmesan cheese

Directions Stuffing:
PUT a very small amount of butter in a small frying pan. When it is foaming add the cooked rice and fry, stirring, for 1 minute. Put on side.
TAKE the seeds and liquid out of the peeled tomatoes, and pass them through a vegetable mill.
PUT the rest of the butter in a frying pan together with the chopped vegetables and parsley. Cook gently until the onion becomes transparent. Add the minced beef. Cook gently, stirring all the time, until the meat is golden brown. Add the wine. Reduce completely, so that no smell of wine remains. Add the tomato pulp and the rice, the chopped cabbage leaves, salt, pepper, and a little nutmeg. Bring to the boil. Reduce the heat, cover the pan, and simmer gently for half an hour. By this time you should have a fairly thick mixture.
TRANSFER this to a mixing bowL. Let it cool. Add the eggs, beating them first, and the Parmesan. Mix well.

Directions Pasta Dough:
Combine all ingredients, except water into a kitchen aid mixer with a hook attachment. Mix ingredients until made into a dough, add water if needed. Wrap in Saran wrap and refrigerate for thirty minutes.
In another bowl beat an egg that will be used to seal the ravioli with a basting brush. Cut dough bundle in half and flatten out enough to pass through pasta machine, from thickest to thinnest. On a flat surface lay sheet of pasta and brush with egg wash half of the sheet. Fill pastry bag with meat filling and make 2 tsp size deposit onto the pasta sheet, at 1 ½ inch intervals from each other. Once the sheet is filled overlap the sheet and seal the edges using your fingers. Exclude any air bubbles which may have formed. Use ravioli cutter to cut sheet into separate ravioli. Sprinkle flour on a tray, lay ravioli on top and cover with a clean cloth. Refrigerate.
Boil pot of water and cook ravioli to your liking. In a sauce pan over medium heat, melt 1T butter add short rib sauce, bring mixture to simmer for a couple of minutes. Once ravioli are cooked, strain and toss ravioli in sauce pan. Sprinkle Parmigiana cheese and serve.