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Agnolotti with Brown Butter & Rosemary

Agnolotti with Brown Butter & Rosemary
Small, square filled pasta from Piedmont, Italy, agnolotti are typically made with a meat-based filling. Here, they are tossed with a rosemary-infused brown butter sauce.

Ingredients:

  • 4 oz. fresh spinach, blanched, squeezed dry and
      roughly chopped
  • 2 garlic cloves, blanched in olive oil
  • 1/2 tsp. chopped fresh rosemary, plus 1 sprig,
      about 4 inches long
  • 4 oz. prosciutto, ground
  • 1 egg plus 2 egg yolks
  • 8 oz. ground veal
  • 1/2 cup finely grated Parmigiano-Reggiano
      cheese, plus more for serving
  • Pinch of freshly grated nutmeg
  • 1 lb. fresh pasta sheets
  • 1 egg, beaten with 1 Tbs. water
  • Salt, to taste
  • 6 Tbs. (3/4 stick) unsalted butter

Directions:

In a food processor, combine the spinach, garlic, chopped rosemary and prosciutto and pulse until well combined. In a large bowl, lightly whisk the egg and egg yolks. Add the veal, the 1/2 cup cheese, nutmeg and spinach mixture and stir with a rubber spatula until well combined.

Line a baking sheet with a kitchen towel. Lay the pasta sheets on a work surface and cut each one into two 10-inch strips. Spoon 1/2-tsp. dollops of the spinach filling along the center of each strip. Dampen the edges with the beaten egg mixture, then fold the pasta over the mounds. Starting in the middle, press to seal and to remove any trapped air. Cut between the mounds, then place the agnolotti on the prepared baking sheet.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Working in batches, add the agnolotti to the boiling water and boil for 2 minutes. Drain in a colander.

In a large sauté pan over medium-high heat, combine the butter and rosemary sprig. Cook until the butter foams and tiny specks of brown are visible. Remove from the heat. Add the agnolotti and toss to coat. Transfer to a serving bowl and sprinkle with cheese. Serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen.