Chicken Agnolotti Recipe

Recipe Category: Rabbit

Chicken Agnolotti Recipe

Ingredients

Servings : 6 people

FILLING

  • 10 ounces light meat, rabbit, chicken (on the bone)
  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 bay leaves
  • 1 cup sherry or white wine
  • 1 quart broth, chicken, rabbit or squirrel
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoon minced tarragon, parsley or fresh oregano
  • 1 egg, lightly beaten
  • nutmeg, salt and black pepper to taste

PASTA

  • 300 grams flour, about 2 heaping cups
  • 3 eggs, lightly beaten
  • 2 egg yolks, beaten with the whole eggs

TO FINISH

  • 1/2 cup unsalted butter
  • 1/3 cup toasted pine nuts or walnuts
  • 12 fresh sage leaves, sliced thin

Method

MAKE THE FILLING

  1. Brown the meat in the olive oil, removing the pieces as they brown.
  2. Add the chopped carrot, celery and onion and saute this until translucent.
  3. Add the bay leaves, sherry and broth and return the meat pieces to the pot.
  4. Bring to a simmer, cover and cook until the meat wants to fall off the bones.
  5. Fish out the meat and debone it.
  6. Chop roughly and put the meat into a food processor.
  7. Pulse it into an almost-paste.
  8. Let it cool in a bowl.
  9. Once the meat is cool, add all the remaining filling ingredients and mix well.

MAKE THE PASTA DOUGH

  1. While the meat is cooking, make the pasta dough.
  2. Mix all the pasta ingredients together in a bowl and knead well for about 5 minutes.
  3. Wrap in plastic wrap and let the dough sit an hour

MAKE THE AGNOLOTTI

  1. Cut the pasta into five pieces.
  2. Roll out the pasta into long, thin rectangles.
  3. Place a teaspoon of filling at intervals on the pasta sheet.
  4. Only put the filling about halfway down the sheet.
  5. Fold the sheet over the filling.
  6. Using the thumb and forefinger of both hands, pinch the pasta over the filling to seal, pushing out all the air.
  7. Use a ravioli cutter to even out the edge of the whole sheet where the top and bottom come together.
  8. Use the same ravioli roller to separate each agnolotto.
  9. Set them on a baking sheet dusted with semolina flour or corn meal.
  10. Repeat with the remaining dough.

TO FINISH

  1. Bring a large pot of water to a boil and add enough salt to make the water taste salty.
  2. Boil the agnolotti until they float, and then 1 minute more.
  3. Meanwhile, heat the butter in a large pan, ideally non-stick.
  4. Add the sage and toasted pine nuts and let this fry over medium heat.
  5. When the agnolotti are cooked, move them to this pan, toss to coat with the sage brown butter and pine nuts, and serve at once.

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