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Submitted by administrator on Tue, 06/28/2011 - 19:11
Adapted from Mario Batali: Molto Mario
For the filling:
- 1 tablespoon butter
- 1 garlic clove, thinly sliced
- 1 sprig fresh rosemary, leaves only
- 1 pound ground veal shoulder
- 1 pound ground pork
- 1-1/2 pounds spinach, washed and spun dry and roughly chopped
- 3/4 cup freshly grated Parmigiano-Reggiano
- 3 large eggs
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
Step 1: For the filling: bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
Step 2: In a 12-inch saucepan, add 1 tablespoon butter over high heat until hot but not smoking. Add the garlic and rosemary, and let cook until the garlic is light golden brown, about 5 minutes.
Step 3: Add the veal and pork meat, and brown on all sides, stirring occasionally, about 8 to 10 minutes. Season with salt and pepper, to taste. Do not be afraid to let the meat begin to caramelize a bit.
Step 4: Cook the spinach in boiling water for 1 minute. Drain well and add to the meat. Stir in the Parmigiano, 3 whole eggs, a pinch of nutmeg, and salt and pepper, to taste. Use a wooden spoon to mix until well combined. Set aside.
Step 5: Cut the pasta dough into 3 equally sized pieces. Re-wrap 2 of the pieces in plastic wrap and set aside. Begin working with the 1 unwrapped piece of dough. On a lightly floured work surface, use a floured rolling pin to roll out the pasta dough until it is 1/8-inch thick (you can also use a pasta machine and roll out the dough on its thinnest setting)
Step 6: Lay the resulting pasta sheet on a lightly floured surface with a long side facing you. Trim the edges so they are straight. Using a tablespoon, scoop equally sized spoonfuls of the filling and place along the bottom half of the pasta sheet, leaving a 1 1/2-inch border of dough at the bottom and sides: each dollop of filling should be approximately 1 1/2-inches away from the next. Pull the top edge of the pasta up and over the filling.
Step 7: The dough should form 1 large pocket over the dollops of filling. Seal the agnolotti by gently carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet; don't drag your finger along the dough to seal, or you risk ripping the dough. When it is sealed, there should be about 1/2-inch of excess dough visible along the bottom of the mounds of filling (where you sealed it). Be certain that you are sealing tightly while pressing out any pockets of air. Seal the left and right ends of the dough.
Step 8: To shape agnolotti: Starting at 1 end of the dough, place the thumb and forefinger of each hand together as if you were going to pinch something and, leaving about 1-inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making sure about 3/4-inch of "pinched" are between each pocket of filling. It is important to leave this much "pinched" area between the agnolotti, or when the agnolotti are separated, they may come unsealed.
Step 8: Run a sharp knife or crimped pastry wheel along the bottom edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet. Don't cut too close to the filling, or you risk breaking the seal. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you.
Step 9: Working quickly, place the agnolotti on a baking sheet dusted with a thin layer of cornmeal, which will help prevent sticking. Don't let the agnolotti touch each other, or they may stick together.
Step 10: Repeat with the 2 remaining dough balls until the entire bowl of filling has been used. Let the shaped agnolotti rest for 24 minutes.
Step 11: Bring 6 quarts water to a rolling boil, and add 2 tablespoons salt.
Step 12: Add the agnolotti to the water and cook until tender, about 4 minutes total. Drain well and toss with a brown butter sage sauce, a combination of beef broth and butter, or a sauce of your choice. Sprinkle with cheese and parsley and serve.