Agnolotti dal Plin
Agnolotti is a type of ravioli shape. I stuffed it with a mixture of ground pork shoulder, beef chuck, caramelized onion, and arugula. It’s boiled for just a minute and finished with a red wine butter sauce and shaved Brussel sprouts. I had fun using my new KitchenAid to make the pasta (thanks mom for the early birthday present)! I’m so excited to share this one with you all. It’s honestly so good.
If you ever see "add kosher salt to taste" in any of my recipes, what I mean is to season the dish with salt right to the point where you can taste that it's there but so that it's not overwhelming. It's a very fine line, and the best of cooks become really good at it. You'll over salt a dish here and there, and you'll under season another one, but with a little taste-testing, you'll get the hang of it.
Prep Time: 40 minutes
Cook Time: 15 minutes
8 oz pork shoulder, 1 inch diced
8 oz beef chuck, 1 inch diced
3 cloves garlic
2 tbsp EVOO
1/2 cup Pecorino-Romano, grated
1/2 cup dry red wine
1 small onion, diced
1/4 cup sherry vinegar
2 cups arugula
filling yield: 8 servings
Pasta Dough Goods:
2 cups 00 flour
1/4 tsp kosher salt
2 whole eggs
5-6 egg yolks
1 tsp EVOO
pasta yield:4-8 servings.
4-6 sage leaves
4 tbsp butter, divided
3 tbsp red wine
fresh ground black pepper
1 tbsp Demi-glaze
To make the pasta dough, start by creating a well with the flour. To do this, pour the flour in a mound shape on a clean work surface. Use a measuring cup to press firmly into the middle of the flour mound. Add the salt, whole eggs, and egg yolks into the well. Using a fork, carefully whisk the eggs together. Once fully whisked, slowly start incorporating the flour into the eggs. It's important to not fully break the walls or bottom of the well. When the egg and flour mixture begin to look firm and like they won't run out of the well, you can now break the wall and fold the flour over into the eggs. Use a bench scraper to make sure the flour isn't sticking to your work surface. Keep folding and cutting the mixture to form the dough. Now, begin kneading the dough for about 10 minutes or until the dough ball is firm and bounces back.
To make the filling, start by pouring olive oil into a sauté pan and begin browning the pork shoulder and beef chuck. Stir occasionally, allowing your spatula to help create fond in the pan (fond is what sticks to the pan after you brown meat). When browned, remove from pan and set aside in a bowl. In the same pan begin caramelizing the onions.
After about 10 minutes and once the onions are caramelized, pour in the 1/2 cup of red wine to deglaze. Once the wine is just about fully evaporated, add the arugula and wilt. Once wilted, add the arugula and onions to the bowl with your meat.
Mix together the meat, arugula, and onion and place into a food processor. Process the mixture until it is coarsely ground. Remove and place back in the mixing bowl. Add the pecorino cheese, vinegar, and egg. Mix well.
Using a pasta machine roll out the dough until it becomes translucent and about 2mm thick.
To make the agnolotti shape, watch my reel here (or YouTube has some great examples). You could also use a traditional ravioli shape if you prefer.
Once the ravioli is made, bring a pot with 6 quarts of water to a boil. While the water is heating up, in a separate pasta pot or sautè pan, add 2 tbsp of butter and begin to brown. Once the butter has started to brown, add the Brussel sprouts and remaining 3 tbsp of red wine.
By now, your water should be boiling. Cook your ravioli in the boiling water for about one minute, and then strain (make sure to keep the pasta water). Place the pasta into the pot with the Brussel sprouts and add 2 ounces of your pasta water.
Finish cooking the pasta for about another minute, continually stirring. This should release the starches from the pasta. As you continue to stir, add 2 more tbsp of butter to finish the sauce.
Season with salt and pepper to taste.