Ravioli without sauce

Ravioli without sauce

Agnolotti in tovagliolo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 recipe Egg pasta dough
2 litres Vegetable stock
a little oil

Filling

Quantity Ingredient
2 tablespoons olive oil
100g diced veal
100g diced pork
100g diced rabbit
80g mixed celery, carrot and onion, finely diced
30g spinach or swiss chard
2 tablespoons fresh ricotta cheese
1 egg
20g parmesan, grated
nutmeg, freshly grated
salt
pepper

Method

  1. To make the filling, heat the olive oil in a large pan, add the diced meats and vegetables (but not the spinach or chard) and fry, stirring, until the meats are evenly browned. Lower the heat and continue to cook, stirring occasionally, until the meat is almost cooked, about 45 minutes.
  2. Meanwhile, cook the spinach or chard in a little water until tender, then drain and squeeze out the excess liquid. Mince or finely chop and add to the meat. Continue to stir over the heat until the mixture is quite dry. Leave to cool, then mince, using a mincer or food processor. Add the ricotta, egg, Parmesan and nutmeg. Mix well and season with salt and pepper to taste.
  3. Roll out the pasta into two long, thin sheets, about 1.5mm thick. Using a serrated pasta wheel, cut into 5cm wide strips. Place small balls of filling (the size of a hazelnut) at 2cm intervals along the centre of each strip. Brush the edges with a little water, then bring the long edges over the filling and press them together to seal. With the join uppermost, pinch into little pockets between the filling and cut with a serrated wheel to make agnolotti.
  4. Bring the stock to the boil in a large pan. Plunge the pasta into the hot stock, along with a few drops of oil to avoid sticking. Cook for 6–7 minutes, until a little more than al dente, then drain. Serve immediately, without sauce.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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