Agnolotti Piemontesi al Sugo
Traditional Piedmontese square stuffed egg pasta parcels filled with rich braised meats, tossed in a savoury tomato-free roasting gravy.
- Prep
- 60 min
- Cook
- 90 min
- Total
- 150 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 620 kcal
Equipment
- •Dutch oven or heavy casserole
- •Pasta machine or rolling pin
- •Fluted pastry wheel
- •Fine-mesh sieve
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 24 g
- carbs
- 64 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Brown the beef and pork in half the butter over medium-high heat until deeply caramelised on all sides.
- 2
Add the soffritto mix, rosemary, and sage, cooking until the vegetables soften and turn golden.
- 3
Pour in the red wine and let it reduce completely until almost dry.
- 4
Pour in the beef stock, cover tightly, and simmer gently for seventy minutes until the meat is very tender.
- 5
Blanch the Savoy cabbage in boiling salted water for three minutes, drain, and squeeze out all excess liquid thoroughly.
- 6
Lift the braised meats from the pan, strain and reserve the cooking juices, and finely mince the warm meat.
- 7
Mix the minced meat, cabbage, Parmigiano Reggiano, egg yolk, nutmeg, salt, and black pepper into a cohesive paste.
- 8
Knead the flour, remaining whole eggs, and a pinch of salt into a smooth pasta dough, then rest for thirty minutes.
- 9
Roll the dough into thin sheets, arrange tablespoon-sized filling mounds along one side, fold over, and press out air.
- 10
Cut into individual square parcels using a fluted pastry wheel, pressing firmly on all sealed edges.
- 11
Boil the agnolotti in well-salted water for three to four minutes until tender and floating.
- 12
Reduce the reserved braising juices in a pan with the remaining butter, then gently toss the cooked agnolotti to coat.
Chef's tips
Squeeze the blanched cabbage thoroughly in a clean tea towel to avoid a watery filling. Always press out air pockets around the meat mounds before sealing to prevent the agnolotti from bursting during boiling.
Ingredient substitutions
- Savoy cabbage → spinach (blanched and thoroughly squeezed dry)
- dry Piedmontese red wine → dry Chianti or full-bodied dry red wine
Storage
Store uncooked agnolotti in a single layer on a floured baking tray in the freezer for up to one month, or keep leftovers refrigerated in an airtight container for up to two days.
Reheating
Reheat cooked leftovers gently in a covered skillet over low heat with a splash of beef stock and butter until piping hot.
Common mistakes to avoid
- •Adding tomato paste or tinned tomatoes to the braise, which turns it into a generic ragu instead of traditional sugo d'arrosto.
- •Rolling the pasta sheets too thick, making the sealed pleated borders chewy rather than tender.
- •Failing to strain the braising juices, leaving the finishing sauce gritty rather than glossy and silky.
Serving suggestions
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