Agnolotti with Meat and Spinach Filling

Ingredients

  • 1 large chicken thigh with skin and bones
  • 1 8-ounce boneless veal rib chop
  • 1 8-ounce piece pork tenderloin
  • 1 celery stalk, coarsely chopped
  • 1/2 carrot, peeled, coarsely chopped
  • 1/2 onion, cut into wedges
  • 4 large fresh sage leaves
  • 1 large sprig fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large shallot, minced
  • 6 ounces fresh spinach leaves (about 6 cups packed)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg

  • Pasta dough
    • 1 3/4 cups (or more) all purpose flour
    • 1/2 teaspoon salt
    • 3 large eggs
    • 2 large egg yolks
    • 3/4 cup (1 1/2 sticks) butter
    • 8 fresh sage leaves, chopped
    • Parmesan cheese shavings

    Description

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