Agnolotti With Brown Butter & Rosemary

Ingredients

  • 4 oz. fresh spinach, blanched, squeezed dry and
    ; roughly chopped
  • 2 garlic cloves, blanched in olive oil
  • 1/2 tsp. chopped fresh rosemary, plus 1 sprig,
    ; about 4 inches long
  • 4 oz. prosciutto, ground
  • 1 egg plus 2 egg yolks
  • 8 oz. ground veal
  • 1/2 cup finely grated Parmigiano-Reggiano
    ; cheese, plus more for serving
  • Pinch of freshly grated nutmeg
  • 1 lb. fresh pasta sheets
  • 1 egg, beaten with 1 Tbs. water
  • Salt, to taste
  • 6 Tbs. (3/4 stick) unsalted butter

Description

Small, Square Filled Pasta From Piedmont, Italy, Agnolotti Are Typically Made With A Meat-based Filling. Here, They Are Tossed With A Rosemary-infused Brown Butter Sauce.

Williams-Sonoma Favicon Williams-Sonoma
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