AGNOLOTTI WITH SAGE BUTTER - TRATTORIA I BOLOGNA, ITALY
From Trattoria I Bologna in Rocchetta Tanaro, Italy. In this recipe, wonton wrappers in place of home made dough for convenience. The restaurant tops these meat-filled ravioli with shavings of white truffles.
Provided by swissms
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
- Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
- Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
- Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
- Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.
Nutrition Facts : Calories 761.2, Fat 41.6, SaturatedFat 22, Cholesterol 156.1, Sodium 948.1, Carbohydrate 66.3, Fiber 2.5, Sugar 0.2, Protein 29.1
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