Best Agnolotti With Pork RagÙ Recipes

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AGNOLOTTI WITH ROAST MEAT AND SPINACH STUFFING



Agnolotti with Roast Meat and Spinach Stuffing image

Categories     Sauce     Side     Roast     Meat     Spinach     Chill     Pastry     Boil

Yield makes about 50 agnolotti

Number Of Ingredients 26

1 batch tajarin pasta dough (preceding recipe)
For the Filling
8-to-10-ounce chunk boneless pork shoulder or butt, veal shoulder, or beef chuck
2 chicken thighs or 1 rabbit leg, on the bone (1/2 pound or so)
1 tablespoon extra-virgin olive oil
1 small onion, peeled and cut in chunks
2 garlic cloves, peeled
1 sprig rosemary
1/3 cup light stock (chicken, turkey, or vegetable broth)
1 teaspoon coarse sea salt or kosher salt
1 pound tender fresh spinach leaves
1 tablespoon butter
1 large egg
Freshly grated nutmeg
Freshly ground black pepper to taste
1/3 cup freshly grated Grana Padano or Parmigiano-Reggiano
For Cooking and Dressing the Agnolotti
1 tablespoon coarse sea salt or kosher salt for the pasta pot
12 tablespoons (1 1/2 sticks) butter
8 large fresh sage leaves (or more smaller leaves)
1 cup freshly grated Grana Padano or Parmigiano-Reggiano
Recommended Equipment
A pasta-rolling machine and a rotary pastry cutter or pizza wheel
A large pot for cooking the agnolotti
A 14-inch-wide sauté pan or deep skillet for dressing the agnolotti
A pastry brush

Steps:

  • Mix the pasta dough in advance, following the instructions in the preceding recipe. Refrigerate or freeze the dough. Return it to room temperature before rolling.
  • Several hours in advance, roast the meats, to allow them to cool at room temperature. Preheat the oven to 425˚. Pour the tablespoon olive oil in the bottom of a small roasting pan. Cut the pork, veal, or beef chunk in 1-inch pieces, and put the pieces in the pan with the chicken (or rabbit) pieces, onion chunks, garlic, and rosemary. Pour in the stock, and season with 1/4 teaspoon of the salt. Cover the pan with aluminum foil, roast for about 1/2 hour, and remove the foil. Continue roasting, turning the pieces occasionally, until all are tender and caramelized and there's only a small amount of liquid left in the pan. Remove from the oven, and let the meat cool completely in the roasting juices.
  • Rinse and drain the spinach leaves, and slice into thin shreds. Melt the tablespoon butter in a skillet over medium-high heat until foaming, add the spinach, season with 1/2 teaspoon of the salt, and stir to wilt the shreds. Cover the pan and cook for a minute or so, until the spinach releases its liquid, then cook uncovered over medium heat until the liquid has all cooked off and the spinach is tender. Turn the spinach into a colander set over a bowl, spreading it out to drain and cool quickly. Do not squeeze it.
  • When the meats are cool, pour off and strain the pan juices. Pull the chicken or rabbit meat off the bones; remove and discard all fat, gristle, and skin. Shred the meat chunks, then chop into very fine bits with a sharp knife. Finely chop the onions and mix into the chopped meat, along with the pan juices. When the spinach is cool, blend with the meat in a mixing bowl. Beat the egg, and stir it into the filling along with the final 1/4 teaspoon of the salt, gratings of nutmeg and black pepper, and the 1/3 cup of grated cheese. Chill the filling for several hours or overnight.
  • When ready to make the agnolotti, cut the pasta dough in quarters. Roll each piece through a pasta machine at progressively narrower settings into strips 4 to 5 inches wide and at least 24 inches long. Lay the long strips flat on a floured surface and keep covered.
  • Fill and form agnolotti one strip at a time. With the dough running left to right in front of you, drop a scant tablespoon of filling in a mound, about 1 inch in from the end of the strip, then drop more mounds at 2-inch intervals along its entire length. You should have at least a dozen mounds in a straight line.
  • Dip the pastry brush in water, and moisten the long edges of the dough strips, above and below the row of mounds. Pick up the top long edge of each strip, fold it over the filling mounds, align it with the bottom edge of dough, and press the moistened edges together.
  • To seal the agnolotti, pinch the dough on either side of every filling mound, bringing the top and bottom edges of the folded strip together, with your forefinger and thumb. Finally, run the pastry wheel up and down through the pinched dough, separating individual plump agnolotti. Lay them, spaced apart, in a single layer on a floured tray. Repeat the entire process with the remaining long strips of dough.
  • Cook the agnolotti right away, or refrigerate for a few hours, on the tray, sealed with plastic wrap. For longer storage, freeze them solid on the tray, then pack in freezer bags.
  • Fill the big pot with at least 6 quarts of water, with 1 tablespoon salt, and bring to the boil. Meanwhile, put the butter in the sauté pan or skillet, set it over low heat to melt, then toss in the sage leaves. Keep the sauce warm-but not cooking-so the sage leaves infuse the melted butter.
  • Cook only two dozen or so agnolotti at a time. When the water is at a rolling boil, shake excess flour from the agnolotti and drop them into the pot. Stir well, and return to the boil rapidly. The agnolotti will drop to the bottom, then rise to the surface; keep moving and stirring them so they cook evenly and don't stick. Cook for about 4 minutes, and check for doneness, biting into the thickest edge of dough.
  • When they are fully cooked, lift out the agnolotti with a spider, drain briefly, and spill them into the warm butter in the pan, gently stirring and tumbling so all are coated. Meanwhile, return the water to the rolling boil and cook the remaining agnolotti. Drain and drop them in the pan, on top of the first batch. Raise the heat slightly, and turn and tumble the agnolotti until all are hot and coated with sage butter.
  • Turn off the heat and sprinkle half of the grated cheese on top. Spoon portions of agnolotti onto warm plates, drizzle a bit of the hot sage butter left in the pan over each portion, and serve right away. Pass more cheese at the table.

PORK RAGOUT WITH PAPPARDELLE PASTA



Pork Ragout with Pappardelle Pasta image

The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 2 to 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound boneless country pork ribs (about 2)
2 cloves garlic, thinly sliced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 small onion, diced
1 small red bell pepper, diced
1/2 cup red wine
2 bay leaves
2 sprigs fresh thyme
Pinch crushed red pepper
One 28-ounce can whole plum tomatoes, crushed by hand
8 ounces pappardelle pasta
1/2 cup packed parsley leaves, roughly chopped
Handful basil leaves, torn, plus more for garnish
Grated Parmesan, for serving

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  • Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
  • Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
  • Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

Agnolotti with pork ragù is a traditional Italian dish that dates back to the early 18th century. It is a pasta dish that is made with small, stuffed pockets of pasta known as agnolotti, which are filled with a delicious pork ragù. This dish is a classic example of Italian comfort food, and it is perfect for a cozy night in with friends and family.

The History of Agnolotti with Pork Ragù

The history of agnolotti with pork ragù can be traced back to the Piedmont region of Italy. The exact origin of the dish is not known, but it is believed to have been created in the early 18th century by a group of farmers who lived in the area surrounding the city of Turin. These farmers were known for their simple, rustic cuisine, and they created agnolotti with pork ragù as a way to use up leftover scraps of meat and vegetables. Over time, the dish gained popularity throughout the region, and it became a staple of the local cuisine. Today, agnolotti with pork ragù is enjoyed throughout Italy and is considered a classic example of Italian comfort food.

The Ingredients

To make agnolotti with pork ragù, you will need a few key ingredients. These include: - Agnolotti pasta: Agnolotti is a small, stuffed pasta that is similar to ravioli. You can either buy pre-made agnolotti or make your own from scratch. - Pork: The pork ragù is the star of this dish. You can use ground pork or diced pork shoulder. - Vegetables: To add flavor to the ragù, you will need onions, carrots, and celery. - Tomatoes: Tomatoes are used to make the base of the ragù. - Herbs and spices: To season the ragù, you will need garlic, thyme, bay leaves, and red pepper flakes. - Parmesan cheese: Parmesan cheese is used to sprinkle on top of the finished dish.

The Preparation

Making agnolotti with pork ragù can be a time-consuming process, but it is well worth the effort. Here is a basic overview of the steps involved in making this classic Italian dish: 1. Start by making the pork ragù. Heat a large pot over medium heat and add some olive oil. Once the oil is hot, add the onions, carrots, and celery and cook until they are soft and fragrant. 2. Add the ground pork or diced pork to the pot and cook until browned. Add the garlic, thyme, bay leaves, and red pepper flakes and cook for an additional 2-3 minutes. 3. Add the tomatoes to the pot and stir well. Bring the mixture to a simmer and let it cook for at least an hour, stirring occasionally. 4. While the ragù is cooking, prepare the agnolotti pasta. If you are making your own pasta from scratch, you will need to mix together flour, eggs, and water to make the dough. Roll out the dough and use a cookie cutter or a small glass to cut out circles of pasta. Fill each circle with a spoonful of the pork ragù and fold the circle in half to seal the edges. 5. Cook the agnolotti in a large pot of boiling salted water until they are al dente, usually around 3-4 minutes. 6. Drain the agnolotti and toss them with the remaining pork ragù. Sprinkle some Parmesan cheese on top and serve hot.

The Variations

There are many variations of agnolotti with pork ragù, depending on the region of Italy and the personal preferences of the cook. Here are a few popular variations to try: - Mushroom ragù: Instead of using pork, try making a ragù with mushrooms, garlic, and white wine. - Meatball agnolotti: Make small meatballs and stuff them inside the agnolotti instead of using a ragù. - Spinach agnolotti: Add chopped spinach to the pasta dough to give the agnolotti a vibrant green color and a healthy boost.

Conclusion

Agnolotti with pork ragù is a classic Italian dish that is perfect for a cozy night in. While it may be time-consuming to prepare, the end result is a delicious and comforting pasta dish that is sure to please everyone at the table. Give this recipe a try and discover why agnolotti with pork ragù is one of Italy's most beloved comfort foods.
Making agnolotti with pork ragù is a taste of Italy that should be tried by food lovers. The combination of pasta with a rich pork filling is an experience that will excite your taste buds. This meal may seem daunting, but it is straightforward to prepare, especially with the following valuable tips.

Tip 1: Use the Right Ingredients

When making agnolotti with pork ragù, the ingredients used are crucial to the final result. For the best filling, use pork shoulder, minced or ground pork, finely chopped shallots, garlic, grated parmesan cheese, and olive oil. For the pasta, use Type 00 flour, egg yolks, and salt. Using the right ingredients ensures that you get the authentic Italian flavor that is characteristic of agnolotti with pork ragù.

Tip 2: Prepare the Pork Filling Properly

The pork filling is the heart of this meal. To get the desired texture, fry the minced pork in a pan until lightly browned. Add the garlic and shallots to the pan and fry them until translucent. Once cooked, let the mixture cool before adding in the parmesan cheese. Mixing the cheese while the filling is hot will cause it to melt, resulting in a different taste and consistency.
Tip 2.1: Add Some Breadcrumbs
To get a better texture for your filling, you can add some breadcrumbs. This will absorb some of the moisture, creating a firmer stuffing.

Tip 3: Make the Pasta Dough Early

Making the pasta dough from scratch is the best way to get the authentic taste of agnolotti with pork ragù. However, it takes time to prepare the dough, so it's best to do it a few hours before the meal to give it time to rest. Additionally, make sure to knead the dough correctly to ensure it's smooth and elastic. The dough should have a silky texture, and it should not stick on your hands or counter.

Tip 4: Ensure Correct Thickness of Pasta Dough

The thickness of the pasta dough is equally important when making agnolotti with pork ragù. The pasta should be thin enough to hold the filling, but not so thin that it tears when cooking. A pasta machine is the best way to ensure that you have the correct thickness. If you don't have one, you can still make the pasta thin enough by rolling it out regularly and using a knife to make the cuts.

Tip 5: Proper Filling Placement and Sealing

Once you have prepared the filling and the pasta dough, the next step is to fill the pasta. Add a small amount of filling to the pasta sheet, leaving enough space to seal the pasta. Wet the edges of the pasta sheet with water to seal the pasta properly. The water acts as a glue that keeps the pasta tightly closed when cooking.

Tip 6: Presentation and Cooking

Presentation is essential when serving agnolotti with pork ragù. Before cooking, use a pasta cutter to make uniform shapes and sizes in the pasta. This improves the aesthetics of the meal when cooked. When cooking, use plenty of salted water and cook the agnolotti for no more than two minutes. Overcooking can cause the pasta to tear and the filling to spill out.
Tip 6.1: Use the Correct Sauce
When serving agnolotti with pork ragù, consider using a tomato and basil sauce. The combination provides an Italian flavor that complement the meal perfectly.

Conclusion

Making agnolotti with pork ragù is a fun and easy way to cook an authentic Italian meal. When following the right tips, even novice cooks can make this delicious meal with ease. From using the right ingredients to creating the perfect filling and pasta dough, every detail counts when preparing agnolotti with pork ragù. With these tips, you're sure to impress your guests with this traditional Italian dish.

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