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Recipe Agnolotti Piedmont


Agnolotti Piedmont

Recipe yeld 4 servings

Ingredients

For The Dough:
400 G Flour
Rooms
3 Eggs
For The Filling:
100 G Of Calf Brain
100 G Sausage
Butter
1 Head Escarole Salad
360 G Braised Beef (or Beef Stew)
3 Eggs
Grated Parmesan Cheese
Rooms
Grated Nutmeg
For Seasoning:
Broth (or Butter And Sage)
For Flour:
Flour

Amount Per Serving Calories: 722


Method

Soak the brains in cold water, release it all the strands and skinned blood sausage.
Put a pan on the fire with 40 g of butter and fry the brain and the well-chopped sausage, stirring with a wooden spoon, add salt and a little: when they have browned on all sides remove them from the fire.
Wash and boil the endive: chop seasoning and cook in a pan with a knob of butter.
Chop the flesh.
Now add all the ingredients prepared in a large bowl, mix well, add the nutmeg, salt and eggs, mix well and sprinkle with Parmesan cheese.
When the filling you will be well blended, cover: in the meantime prepare the pasta according to the basic recipe.
Roll out on floured pastry board, a first thin layer, with a piece of cake, obtained from the long rectangles of dough on which you will have of teaspoons of mixture.
Now cover with another rectangle, and with the tips of your fingers, press around all the piles, so that the two layers of pasta from sticking together well.
With the notched wheel cut out the ravioli into squares.
Serve in soup or served with butter and sage leaves.

Find recipes for Pasta and Soups based on Beef


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