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Agnolotti Genoa-Style Recipe
|Chicken broth/Canned chicken broth||1⁄2 Cup (8 tbs) (For Making Meat Filling)|
|Onions||2 Large, thinly sliced (For Making Meat Filling)|
|Pork loin||1 Pound, cut in 1-inch cubes (For Making Meat Filling)|
|Dry white wine||3⁄4 Cup (12 tbs) (For Making Meat Filling)|
|Chopped parsley||1 Tablespoon (For Making Meat Filling)|
|Chopped fresh basil/Chopped fresh parsley||2 Tablespoon (For Making Meat Filling)|
|Eggs||2 (For Making Meat Filling)|
|Dried chervil||1⁄2 Teaspoon (For Making Meat Filling)|
|Salt||To Taste (For Making Meat Filling)|
|Freshly ground pepper||To Taste (For Making Meat Filling)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs) (For Making Meat Filling)|
|Frozen spinach||10 Ounce, thawed (For Making Meat Filling, 1 Package)|
|Parmesan cheese||1 Tablespoon (For Making Meat Filling, Additional Required)|
|Butter||1⁄4 Cup (4 tbs) (For Making Meat Filling, Room Temperature)|
|Egg pasta dough||1 1⁄2 Cup (24 tbs) (Made With 3 Cups All-Purpose Flour, Basic Variety)|
Serving size: Complete recipe
Calories 3003 Calories from Fat 1195
% Daily Value*
Total Fat 135 g207.2%
Saturated Fat 65.2 g325.9%
Trans Fat 0.3 g
Cholesterol 926.7 mg
Sodium 2975.4 mg124%
Total Carbohydrates 225 g75%
Dietary Fiber 20.4 g81.4%
Sugars 32.6 g
Protein 203 g406.2%
Vitamin A 772.7% Vitamin C 147.6%
Calcium 195.1% Iron 85.2%
*Based on a 2000 Calorie diet
Prepare Basic Egg Pasta Dough.
Cut small pieces of dough and work through the pasta machine until you have thin sheets of pasta.
Cut pasta sheets into strips 4 inches wide.
Place 1 teaspoon filling every 2 inches down the center of each strip of pasta.
Fold sheets in half over filling.
Press edges together to seal.
With a pastry cutter, cut pasta strips into squares, cutting between filling to make agnolotti.
Dust 2 or 3 large plates or trays with flour.
Place agnolotti on plates or trays.
Turn agnolotti over every 2 to 3 hours until completely dry.
Refrigerate uncovered until ready to use.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook agnolotti uncovered until tender but firm to the bite.
Drain agnolotti and place in a warm deep dish or bowl.
Add butter and 1/2 cup Parmesan cheese.
Toss gently until mixed.
Meat Filling: Prepare Chicken Broth.
Squeeze spinach to remove as much moisture as possible.
Melt butter in a medium skillet.
When butter foams, add onions and pork.
Saute 3 to 4 minutes over medium heat until light golden.
Stir in wine.
Cook until wine has evaporated.
Cook uncovered 15 minutes or until all moisture has evaporated.
Add spinach, parsley and basil or extra parsley.
Cook 1 to 2 minutes longer.
Put pork mixture in a blender or food processor.
Add eggs and chervil and blend to a paste.
Season with salt and pepper.
Place mixture in a bowl.
Add Parmesan cheese and mix thoroughly.