Do-it-yourself Meat Ravioli (Agnolotti) – The Pasta Challenge

Lovely conventional selfmade Italian ravioli or agnolotti with a typical meat and spinach filling. You possibly can serve this meat ravioli in several methods. Cook dinner and eat these delectable pasta parcels in broth, or only a delicate however wealthy sage and butter sauce. Additionally scrumptious with a easy tomato sauce and grated cheese.

A Northern Italian meat ravioli recipe.

This recipe for selfmade meat ravioli comes from the Northern Italian area of Piemonte (Piemont). There, they consult with the native ravioli as agnolotti.

Actually, yow will discover Italian ravioli referred to as by plenty of totally different names relying on the area the recipe comes from and the form. For instance, in Tuscany, Emilia-Romagna and Lombardy, they usually name stuffed pasta squares tortelli.

Two forms of Agnolotti.

In Piemonte, there are two forms of agnolotti. The primary is small squares of often meat stuffed pasta like on this recipe. The opposite is agnolotti del plin, though many individuals refer to those pasta parcels as simply agnolotti.

Agnolotti del plin has a novel form. This stuffed pasta is barely rectangular as a result of every raviolo is pinched at each ends. Actually, the phrase ‘plin’ means pinch.

If you wish to attempt making pinched agnolotti your self, you may take a look at my recipe on methods to make agnolotti del plin. I stuffed this pasta with a cheese fondue, however you can too use the filling on this basic agnolotti recipe as nicely.

What’s the distinction between agnolotti and ravioli?

Basic agnolotti and ravioli are virtually similar. What differs in most variations is the filling and the form. Ravioli isn’t all the time sq.. Italians additionally make rectangular, spherical or half-moon formed stuffed pasta and name it ravioli.

These days, agnolottis are largely all the time small, stuffed pasta squares, besides when pinched. Nevertheless, previously, individuals additionally made them spherical.

The filling for traditional Italian ravioli may be made with plenty of totally different components. Ricotta with or with out a inexperienced leaf vegetable similar to spinach or chard is a well-liked and really conventional ravioli filling. Some ravioli is stuffed with meat and others with fish. 

Piemontese agnolotti filling is sort of all the time a mixture of two to 4 totally different meats similar to pork, veal, rabbit, hen and sausage. The meat is usually braised or pot roasted beforehand after which mixed with greens similar to spinach, chard or escarole. The filling additionally often consists of grated Parmigiano, egg and nutmeg.

make the meat filling the normal approach.

To make the filling for this meat ravioli (agnolotti), the normal approach can be to first braise every kind of meat individually! So, you’ll have a pork pot roast, a beef pot roast and perhaps a rabbit pot roast occurring the range! As soon as every kind of meat is prepared, the cooking juices are blended collectively to make the sauce for the agnolotti.

The meat is than faraway from the bone and puréed in a meals processor together with the precooked greens some parmigiano and generally an egg! Fairly time consuming and many pots to clean!

make the meat filling the simple approach.

Right here in Italy, as in different nations, nowadays house cooks usually prefer to make dishes in simpler methods than how they have been ready previously. When on the lookout for recipes for this meat stuffed agnolotti, I got here throughout plenty of variations that decision for floor meat as an alternative of cuts that want braising.

The unique model is out of this world, however to make this ravioli at house, it’s far simpler to make use of floor meat. So, this model of meat stuffed agnolotti requires floor pork leg meat and floor veal shoulder.

After all, you can too use different cuts of pork and veal or change the veal with beef. You may also add sausage meat and even floor hen.

Different filling components.

Other than the meat, this filling requires spinach, an egg, Parmigiano, an onion, carrots, celery, white wine, a bay leaf and recent rosemary.

make this meat filling.

1. Step one to creating the filling is to cook dinner the meat in olive oil with finely chopped onion, carrot, and celery. Then simmer every thing in some white wine, after including the herbs, salt and pepper.
2. Whereas the meat is cooking, wilt the spinach in somewhat water. Then drain it very nicely and chop finely.
3. As soon as the spinach and meat have cooled put them in a bowl with an egg and a few grated nutmeg . Subsequent roughly purée every thing collectively utilizing an immersion blender.
4. Lastly, add some grated Parmigiano and blend it into the filling.

make the agnolotti dough

The dough for this meat stuffed agnolotti comprises, mushy wheat flour, eggs, somewhat olive oil and salt. I used 300g (10.5oz) of flour and three giant eggs. This was sufficient to make round 90 small raviolis.

Historically, a serving of small, stuffed pasta is about 20-24 items per individual. However clearly the precise dimension, how the pasta is served, and private style make a distinction to what number of every individual has.

The dough on this meat ravioli recipe is made in the identical approach as most egg pasta dough.

1. First combine the eggs, flour, olive oil and salt collectively. I do that in a big bowl utilizing a fork. Many Italians begin the dough on a wooden pastry board.
2. As soon as the dough begins to return collectively, I proceed mixing after which kneading with my palms till it not sticks to the perimeters of the bowl.
3. Lastly, I flip the dough out onto a floured wooden pastry board and knead for about 10 minutes till it’s fairly mushy, easy and pliable.
4. The ultimate step is to roll the dough right into a ball, wrap it in cling movie or a humid tea towel and let it relaxation for half-hour.

You may also make the dough in a stand mixer.

make ravioli with a mildew/press.

As soon as the dough has rested, lower off about ¼ of it. Flatten this piece utilizing the palms of your hand or a rolling pin after which cross it via a pasta machine till it’s the proper thickness. (see the recipe directions for particulars). You may also roll the pasta sheets out utilizing only a rolling pin.

I used an aluminium ravioli mildew/maker to make my agnolottis. However, they may also be made with out. Nevertheless, the mildew makes it simpler to supply small pasta parcels and get all of them the identical dimension. The mildew I used makes 24 agnolotti at a time every measuring 2.5cm x 2.5cm (simply over an inch).

The concept is to put an oblong sheet of rolled out pasta dough over the entire mildew after dusting the latter with flour. The sheet must be a bit larger than the ravioli maker.

Then press down barely into every melancholy. Add a teaspoon or two of filling to every one after which cowl with one other pasta sheet. Use a rolling pin to crimp and seal the sides.

Lastly, flip the mildew the other way up and all of the agnolotti ought to come out simply. Take away the additional dough from across the edges and separate the stuffed pasta items from one another.

Place prepared meat ravioli on a floured tray whilst you repeat the method with the remainder of the dough. I like to position a sheet of baking paper on a tray, mud it with flour and place the prepared agnolotti there till it’s time to cook dinner it.

serve your meat ravioli (agnolotti).

As a result of we have been solely two individuals, I served my pasta two methods on two totally different days. The primary was cooked and served in a transparent beef broth with some Parmigiano grated on prime.

The second time, I nonetheless cooked the pasta in broth however eliminated it with a slotted spoon and served with melted butter and crispy sage.

Ravioli or agnolotti cooked in broth even when served in a sauce is actually scrumptious. You should utilize a prepared made broth or make it your self.

What to do with leftovers.

You possibly can preserve any leftover meat stuffed agnolotti in broth sealed within the fridge for a day or two. Simply reheat rapidly on the range or within the microwave. In case you have leftover raw pasta, you may freeze it for one more day after which cook dinner from frozen!

One of the best ways to freeze raw ravioli or agnolotti is to position the pasta on a tray that can match within the freezer. As soon as frozen, you may switch your ravioli to a freezer bag.

Let me know what you suppose.

Whether or not you serve your meat ravioli in broth, with butter and sage or in your favorite sauce, I’m certain you’ll love this agnolotti recipe. Prepared-made ravioli are nowhere close to as scrumptious as if you make it at house your self.

In the event you do do that recipe, I’d like to know what you suppose. Please write a remark right here on the weblog or publish a touch upon the Pasta Project Facebook page.

Your suggestions means loads to me!

Buon Appetito!

Do-it-yourself Italian Meat Ravioli (Agnolotti).

Jacqui

Lovely conventional selfmade Italian ravioli (agnolotti) with a typical meat and spinach filling. You possibly can serve these meat raviolis in several methods. Cook dinner and eat them in broth, or simply boil and serve with a fragile however wealthy sage and butter sauce.

Prep Time 1 hr

Cook dinner Time 30 minutes

Course Do-it-yourself Pasta, Most important Course

Delicacies Italian, Mediterranean, Northern Italy, Piedmont-Piemonte

Servings 4

Energy 725 kcal

Substances  

For the ravioli filling

• 7 oz floor pork leg (200g)
• 7 oz floor veal shoulder or beef
• 1 onion peeled and finely chopped
• 2 carrots washed and finely chopped
• 2 celery stalks washed and finely chopped
• 1 spring rosemary leaves chopped
• 1-2 bay leaves
• 2.5 floz white wine (1/2 glass)
• nutmeg freshly grated
• Parmigiano Reggiano freshly grated
• 1 egg giant
• 7 oz recent spinach (200g) cooked
• salt and freshly floor black pepper to style

For the ravioli dough

• 10.5 oz Italian 00 mushy wheat flour (300g) or all objective flour
• 3 eggs giant
• 1 pinch salt
• 1 tbsp additional virgin olive oil.

To serve and cook dinner

• 8.5 cups beef broth (2 Lt) selfmade or retailer purchased
• 3.5 oz butter (100g)
• recent sage leaves
• Parmigiano Reggiano grated as required

Directions 

Make the filling

• Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.

• Sauté the onion, carrot and celery in olive oil till mushy. Add the bottom meat and let it brown.

• Add the rosemary and bay leaf to the meat with the wine. Simmer till the liquid has virtually evaporated.

• Whereas the meat is cooking, wilt the moist spinach in a pan. Drain rather well. I prefer to squeeze it in a tea towel to take away all of the water. Then chop roughly.

• Permit the meat and spinach to chill. Then put them in a big bowl. Add nutmeg and an egg. Purée utilizing an immersion blender.

• Add grated Parmigiano to the filling and blend in nicely.

Make the ravioli dough.

• Sift the flour into a big bowl. Break the eggs into the bowl and beat them with a fork whereas mixing with the flour. Add salt and olive oil and proceed to combine first with a fork after which together with your palms.

• As soon as the dough not sticks to the perimeters of the bowl, flip it out onto a flour dusted work prime and knead for 7-10 minutes.

• When the dough is mushy, barely easy and elastic, roll it right into a ball and wrap it in cling movie or a humid tea towel.

Make the ravioli pasta sheets

• Lower off about 1/4 of the dough at a time. Rewrap the remaining so it does not dry out. Flatten that piece together with your palms or a rolling pin. Go it via your pasta machine on the widest setting. Fold the dough sheet into thirds and cross it once more via the widest setting twice.

• Subsequent cross the dough sheet via the subsequent 2-3 settings in your machine. It does not must be tremendous skinny however needs to be lengthy sufficient to make 2 ravioli dough sheets about 32cm x 14cm if utilizing a ravioli mildew for twenty-four ravioli of two.5cm x 2.5cm. (12.5″x 5.5″ for 1″x1″ ravioli)

Make your meat ravioli

• Mud the ravioli mildew with flour. Place one sheet of dough on prime. Press the dough gently into the depressions. Put 1-2 teaspoons of filling into every melancholy.

• Place a second dough sheet on prime of the primary and the filling. Use a rolling pin to barely flatten the second dough sheet and crimp the sides of the meat ravioli.

• Flip the ravioli mildew the other way up and launch the ravioli (agnolotti). Take away the additional dough from the skin edges and gently separate the ravioli.

• Place prepared ravioli on a flour dusted tray whilst you end the remaining and are able to cook dinner it.

Cook dinner and serve your meat ravioli

• Carry the meat broth to a boil in a big sauce pan. Cook dinner the ravioli within the broth for about 5 minutes. Check style to make sure the pasta is prepared.

• Serve the meat ravioli with the broth or take away the pasta with a slotted spoon and serve with some melted butter during which you may have fried recent sage leaves.

Notes

In the event you desire you can also make the filling with out spinach. Simply improve the quantity of meat barely. You should utilize floor beef as an alternative of veal and add sausage meat or use it as an alternative of pork.
You possibly can preserve any leftover meat stuffed agnolotti in broth sealed within the fridge for a day or two. Simply reheat rapidly on the range or within the microwave. In case you have leftover raw pasta, you may freeze it for one more day after which cook dinner from frozen!
One of the best ways to freeze raw ravioli or agnolotti is to position the pasta on a tray that can match within the freezer. As soon as frozen, you may switch your ravioli to a freezer bag.
To make ravioli with out a mildew take a look at this Sardinian ravioli recipe for directions.

Key phrase agnolotti pasta, selfmade ravioli, meat ravioli

Extra selfmade ravioli recipes to attempt.

Ligurian potato and mint ravioli

Fried rye flour ravioli from Trentino-Alto Adige

Baked fish ravioli from Liguria

Candy ravioli from Friuli Venezia Giulia

Ricotta ravioli from Marche

In case you are concerned with studying methods to make selfmade pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a duplicate of my autumn/winter pasta recipes cookbook!?