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Vegetable Agnolotti in Brodo
(Makes about 48 agnolotti)
Vegetable Agnolotti in Brodo
Ingredients:
2 medium carrots, peeled
2 medium parsnips, peeled
1 leek
3 tablespoons olive oil
Salt and pepper
1/2 cup ricotta cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup grated Parmesan
Leaves from 7-8 sprig of fresh thyme
1/4 teaspoon freshly grated nutmeg
1 pound Basic Egg Pasta Dough
6 cups chicken or vegetable broth
2 tablespoons chopped parsley
3 scallions, sliced
Directions:
To make the filling:
Cut the carrots and parsnips in half lengthwise, then slice into 1/4 inch thick half moons. Cut the root and tough upper green portion of the leek off and discard. Cut the leek in half lengthwise and then slice into 1/4 inch thick half moons.
Heat the olive oil in a large skillet over medium- high heat. Saute the sliced carrots and parsnips for 3-4 minutes. Add the leeks, season the mixture with salt and pepper, and saute for another 3-4 minutes. Remove from the heat and transfer to a food processor.
Puree the vegetables until finely chopped. Add a few tablespoons of water and puree until the mixture is fairly smooth. Add the ricotta, Fontina, Parmesan, thyme, and nutmeg. Sason with salt and pepper. Process until the ingredients are well combined. Refrigerate the filling while you make the pasta dough.
To form the agnolotti:
Make the Basic Egg Pasta Dough.
Roll out into long sheets about 4 inches wide.
Place tablespoons of the filling down the center of each pasta sheet about 1-1/2 inches apart. Brush one long edge of the sheet and between the mounds of filling lightly with water. Fold in half lengthwise, covering the filling. Press around each mound of filling to seal, pushing out any air pockets. With a pastry cutter, cut lengthwise along the side where the edges meet and then between each mound of filling. You should end up with small rectangles of agnolotti.
To cook the agnolotti:
Heat the broth in a Dutch oven over medium heat; bring to a simmer.
Add about half of the agnolotti, chopped parsley, and scallions.
Cook the pasta for 3-4 minutes or until it is al dente.
Use a slotted spoon to portion out the agnolotti into bowls.
Add the remaining agnolotti to the simmering stock and again cook for 3-4 minutes. Lade the broth over top of the agnolotti in the bowls and serve with additional Parmesan cheese at the table.
2 medium carrots, peeled
2 medium parsnips, peeled
1 leek
3 tablespoons olive oil
Salt and pepper
1/2 cup ricotta cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup grated Parmesan
Leaves from 7-8 sprig of fresh thyme
1/4 teaspoon freshly grated nutmeg
1 pound Basic Egg Pasta Dough
6 cups chicken or vegetable broth
2 tablespoons chopped parsley
3 scallions, sliced
Directions:
To make the filling:
Cut the carrots and parsnips in half lengthwise, then slice into 1/4 inch thick half moons. Cut the root and tough upper green portion of the leek off and discard. Cut the leek in half lengthwise and then slice into 1/4 inch thick half moons.
Heat the olive oil in a large skillet over medium- high heat. Saute the sliced carrots and parsnips for 3-4 minutes. Add the leeks, season the mixture with salt and pepper, and saute for another 3-4 minutes. Remove from the heat and transfer to a food processor.
Puree the vegetables until finely chopped. Add a few tablespoons of water and puree until the mixture is fairly smooth. Add the ricotta, Fontina, Parmesan, thyme, and nutmeg. Sason with salt and pepper. Process until the ingredients are well combined. Refrigerate the filling while you make the pasta dough.
To form the agnolotti:
Make the Basic Egg Pasta Dough.
Roll out into long sheets about 4 inches wide.
Place tablespoons of the filling down the center of each pasta sheet about 1-1/2 inches apart. Brush one long edge of the sheet and between the mounds of filling lightly with water. Fold in half lengthwise, covering the filling. Press around each mound of filling to seal, pushing out any air pockets. With a pastry cutter, cut lengthwise along the side where the edges meet and then between each mound of filling. You should end up with small rectangles of agnolotti.
To cook the agnolotti:
Heat the broth in a Dutch oven over medium heat; bring to a simmer.
Add about half of the agnolotti, chopped parsley, and scallions.
Cook the pasta for 3-4 minutes or until it is al dente.
Use a slotted spoon to portion out the agnolotti into bowls.
Add the remaining agnolotti to the simmering stock and again cook for 3-4 minutes. Lade the broth over top of the agnolotti in the bowls and serve with additional Parmesan cheese at the table.
Agnolotti are stuffed fresh pasta, similar to ravioli, from the Piedmont region of Italy.
The stuffing may be meat, cheese, fish or vegetables. In this recipe, the filling is a combination of pureed vegetables, cheese and herbs. The agnolotti are served in a light chicken or vegetable broth (brodo). The recipe will serve 6-8 depending on if you are serving it as a smaller pasta course or a main course.
The stuffing may be meat, cheese, fish or vegetables. In this recipe, the filling is a combination of pureed vegetables, cheese and herbs. The agnolotti are served in a light chicken or vegetable broth (brodo). The recipe will serve 6-8 depending on if you are serving it as a smaller pasta course or a main course.
PASTA RECIPES > RAVIOLI RECIPES > VEGETABLE AGNOLOTTI IN BRODO
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