Agnolotti con Carne e Spinaci

Agnolotti with Meat and Spinach Filling

For the filling:
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

For the 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 and 1/2 sticks) butter
8 fresh sage leaves, chopped
Parmesan cheese shavings


For the filling:

Preheat oven to 350 F.

Combine first 8 ingredients on rimmed baking sheet; drizzle with olive
oil and toss to coat. Roast until all meats are cooked through,
stirring occasionally, for about 45 minutes.

Meanwhile, melt butter in large skillet over medium heat. Add shallot;
saute for 3 minutes. Working in batches, add spinach to skillet and
toss until wilted before adding more, about 5 minutes total. Remove
from heat and cool.

Remove skin and bones from chicken thigh and discard. Coarsely dice
chicken, veal and pork; transfer to food processor. Add meat pan
juices, spinach, Parmesan cheese, salt, pepper and nutmeg. Process
until meats and spinach are finely chopped, stopping often to scrape
down sides of bowl. Transfer mixture to bowl. (Can be made 1 day
ahead.) Cover and chill.

For the pasta dough:

Blend 1 3/4 cups flour and salt in food processor. Add whole eggs and
yolks and blend until dough forms, adding more flour by tablespoonfuls
if too wet. Turn out dough on lightly floured surface; knead until
smooth and elastic, sprinkling with flour if needed to prevent
sticking, about 8 minutes. Wrap dough in plastic wrap and refrigerate
1 hour.

Cut dough into 4 equal pieces. Turn pasta machine to widest setting.
Flatten 1 dough piece into rectangle. Cover remaining dough pieces
with plastic wrap. Run dough through machine 4 times. Adjust machine
to next narrower setting. Run dough through machine 4 times.

Repeat running dough strip through machine 4 times on each narrower
setting, cutting dough strip in half crosswise for easier handling
when strip becomes very long and dusting dough with flour as needed to
prevent sticking. Continue rolling until pasta strips are 22 to 24
inches long, dusting lightly with flour as needed. Repeat rolling with
remaining 3 dough pieces. Let dough strips dry slightly on work
surface until no longer sticky to touch for easier handling, about 10
minutes.

Line 2 baking sheets with parchment paper; dust lightly with flour.
Cut each dough strip into 3-inch squares (about 7 to 8 per strip).
Place 1 generous teaspoon filling in center of each square. Brush 2
adjacent dough edges with water. Fold 1 long side over filling,
enclosing filling and pressing to seal, forming rectangle. Transfer to
prepared baking sheets, arranging in single layer. (Can be made 2
hours ahead.) Cover with towel and let stand at room temperature.

Melt butter with chopped sage in large skillet over medium-high heat;
remove from heat.

Bring large pot of salted water to boil. Add half of agnolotti to pot
and cook just until tender, about 8 minutes. Using slotted spoon
transfer agnolotti to sieve to drain, then add to skillet with melted
butter. Repeat with remaining agnolotti.

Toss over medium-high heat until coated and heated through, about 3
minutes. Season with salt and pepper.

Divide agnolotti among 8 bowls; sprinkle with Parmesan shavings and
serve. Makes 8 servings.





"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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