Agnolotti (“an-yo-lot-ti”) is a filled pasta from the Piedmont region that is traditionally stuffed with roasted meats or vegetables. While it can be square shaped, like ravioli, it is usually a crescent shaped pasta. “Agnolotti al Plin” is the name if the pasta is pinched at the end to form a little circle (think tortellini).
Filled pastas are a great way to use up leftovers in order to turn your last meal into a new meal.
If you don’t have the time to make your pasta dough from scratch, this trick of using pre-made wonton wrappers will have you serving up fresh homemade pasta in no time.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4 people (6 pieces each)
Beef Agnolotti with Creamy Mushroom Sauce – what you need:
Agnolotti – what you need:
- 6 oz cooked beef rib, bone removed, shredded as finely as possible (I used my Magic Bullet to grind the meat)
- 1 package wonton wrappers (24 wrappers – you will have extra wrappers)
- Braising liquid from the beef rib (or beef stock)
Agnolotti – what you do:
- Mix shredded beef with braising liquid, just enough to moisten the beef
Moisten shredded beef with braising stock - Take wonton wrapper, add approximately 1/2 tsp of beef mixture to each wrapper
- Moisten ends of wonton wrapper with water
Wrapper, filled, wet to seal, fold and seal - Fold to form crescent, pinch ends together, make sure that ends are sealed
- Place on a lined baking sheet to keep them separated while water boils and cover with plastic wrap to keep them from drying out
Agnolotti on the baking sheet - [You can at this point place the covered agnolotti on the baking sheet in the freezer. When frozen, remove pasta from baking sheet and place in ziplock bag, removing all the air and seal tightly to keep for later use.]
- Fill pot with water and set to boil
- Take agnolotti from baking sheet and drop agnolotti into boiling water; when they float to the surface (approximately 3 – 5 minutes), they are cooked
- Remove from water, plate, cover with sauce, top with truffle oil
Creamy Mushroom Sauce – what you need:
- 1/4 cup butter + 2 tbsp butter
- 1/4 cup flour
- 1 clove garlic, minced
- 1 3/4 cup milk
- 1/2 cup 35% cream (you can use all milk if you want it to be slightly lighter)
- 1 lb mixed mushrooms sliced into smaller pieces (I used white, oyster, shitake, enoki and portbello mushrooms)
- 1 tsp garlic powder
- Salt, pepper
- Truffle oil (optional)
- Shaved black truffles (optional)
Creamy Mushroom Sauce – what you do:
- In saucepot, melt 1/4 cup butter
Melt butter - Whisk in flour
Whisk in flour - Slowly add milk and cream, whisking constantly and bring to a boil, and reduce heat to medium low
Slowly whisk in milk and cream - Stir often, add garlic powder, salt and pepper to taste, cook approximately 20 minutes. If you find the sauce getting too thick, you can add some milk to thin it out.
- In deep saucepan, melt 2 tbsp butter
- Add garlic and mushroom, stir often until cooked, about 10 minutes
Saute mushrooms and garlic in butter - Add milk sauce to mushrooms mix, stir
Add white sauce to mushroom mixture
- Spoon over cooked agnolotti, top with truffle oil
Truffle oil makes everything yummy! - If you want to be extra decadent, shave black truffles on top
- Serve
What a great idea and great inspiration! I was trying to figure out what to do with the shredded beef in the freezer. Perfect! Do you think I could use a tomato sauce for the agnolotti as I have a guest coming for dinner who is allergic to mushrooms (so he says! Lol)?
I think a simple light tomato sauce would be quite nice with this. (Side note: How can you not like mushrooms?!)
Let me know how it turns out.