Selfmade Meat Ravioli (Agnolotti) – The Pasta Challenge

Stunning conventional do-it-yourself Italian ravioli or agnolotti with a typical meat and spinach filling. You’ll be able to serve this meat ravioli in several methods. Prepare dinner and eat these delectable pasta parcels in broth, or only a delicate however wealthy sage and butter sauce. Additionally scrumptious with a easy tomato sauce and grated cheese.

A Northern Italian meat ravioli recipe.

This recipe for do-it-yourself meat ravioli comes from the Northern Italian area of Piemonte (Piemont). There, they consult with the native ravioli as agnolotti.

In truth, you could find Italian ravioli known as by quite a few totally different names relying on the area the recipe comes from and the form. For instance, in Tuscany, Emilia-Romagna and Lombardy, they typically name stuffed pasta squares tortelli.

Two varieties of Agnolotti.

In Piemonte, there are two varieties of agnolotti. The primary is small squares of normally meat stuffed pasta like on this recipe. The opposite is agnolotti del plin, though many individuals refer to those pasta parcels as simply agnolotti.

Agnolotti del plin has a singular form. This stuffed pasta is barely rectangular as a result of every raviolo is pinched at each ends. In truth, the phrase ‘plin’ means pinch.

If you wish to attempt making pinched agnolotti your self, you’ll be able to take a look at my recipe on the right way to make agnolotti del plin. I stuffed this pasta with a cheese fondue, however you too can use the filling on this basic agnolotti recipe as nicely.

What’s the distinction between agnolotti and ravioli?

Traditional agnolotti and ravioli are virtually an identical. What differs in most variations is the filling and the form. Ravioli isn’t all the time sq.. Italians additionally make rectangular, spherical or half-moon formed stuffed pasta and name it ravioli.

These days, agnolottis are principally all the time small, stuffed pasta squares, besides when pinched. Nevertheless, previously, individuals additionally made them spherical.

The filling for traditional Italian ravioli might be made with quite a few totally different components. Ricotta with or and not using a inexperienced leaf vegetable equivalent to spinach or chard is a well-liked and really conventional ravioli filling. Some ravioli is crammed with meat and others with fish. 

Piemontese agnolotti filling is almost all the time a mixture of two to 4 totally different meats equivalent to pork, veal, rabbit, rooster and sausage. The meat is commonly braised or pot roasted beforehand after which mixed with greens equivalent to spinach, chard or escarole. The filling additionally normally contains grated Parmigiano, egg and nutmeg.

The way to make the meat filling the standard manner.

To make the filling for this meat ravioli (agnolotti), the standard manner can be to first braise every kind of meat individually! So, you’ll have a pork pot roast, a beef pot roast and possibly a rabbit pot roast happening the range! As soon as every kind of meat is prepared, the cooking juices are combined collectively to make the sauce for the agnolotti.

The meat is than faraway from the bone and puréed in a meals processor together with the precooked greens some parmigiano and generally an egg! Fairly time consuming and plenty of pots to clean!

The way to make the meat filling the simple manner.

Right here in Italy, as in different international locations, lately residence cooks typically prefer to make dishes in simpler methods than how they had been ready previously. When in search of recipes for this meat stuffed agnolotti, I got here throughout quite a few variations that decision for floor meat as an alternative of cuts that want braising.

The unique model is out of this world, however to make this ravioli at residence, it’s far simpler to make use of floor meat. So, this model of meat stuffed agnolotti requires floor pork leg meat and floor veal shoulder.

In fact, you too can use different cuts of pork and veal or substitute the veal with beef. It’s also possible to add sausage meat and even floor rooster.

Different filling components.

Other than the meat, this filling requires spinach, an egg, Parmigiano, an onion, carrots, celery, white wine, a bay leaf and contemporary rosemary.

The way to make this meat filling.

1. Step one to creating the filling is to cook dinner the meat in olive oil with finely chopped onion, carrot, and celery. Then simmer all the pieces in some white wine, after including the herbs, salt and pepper.
2. Whereas the meat is cooking, wilt the spinach in a bit of water. Then drain it very nicely and chop finely.
3. As soon as the spinach and meat have cooled put them in a bowl with an egg and a few grated nutmeg . Subsequent roughly purée all the pieces collectively utilizing an immersion blender.
4. Lastly, add some grated Parmigiano and blend it into the filling.

The way to make the agnolotti dough

The dough for this meat stuffed agnolotti comprises, mushy wheat flour, eggs, a bit of olive oil and salt. I used 300g (10.5oz) of flour and three giant eggs. This was sufficient to make round 90 small raviolis.

Historically, a serving of small, stuffed pasta is about 20-24 items per individual. However clearly the precise dimension, how the pasta is served, and private style make a distinction to how mant every individual has.

The dough on this meat ravioli recipe is made in the identical manner as most egg pasta dough.

1. First combine the eggs, flour, olive oil and salt collectively. I do that in a big bowl utilizing a fork. Many Italians begin the dough on a wooden pastry board.
2. As soon as the dough begins to come back collectively, I proceed mixing after which kneading with my palms till it now not sticks to the perimeters of the bowl.
3. Lastly, I flip the dough out onto a floured wooden pastry board and knead for about 10 minutes till it’s fairly mushy, clean and pliable.
4. The ultimate step is to roll the dough right into a ball, wrap it in cling movie or a moist tea towel and let it relaxation for half-hour.

It’s also possible to make the dough in a stand mixer.

The way to make ravioli with a mildew/press.

As soon as the dough has rested, reduce off about ¼ of it. Flatten this piece utilizing the palms of your hand or a rolling pin after which go it via a pasta machine till it’s the proper thickness. (see the recipe directions for particulars). It’s also possible to roll the pasta sheets out utilizing only a rolling pin.

I used an aluminium ravioli mildew/maker to make my agnolottis. However, they may also be made with out. Nevertheless, the mildew makes it simpler to supply small pasta parcels and get all of them the identical dimension. The mildew I used makes 24 agnolotti at a time every measuring 2.5cm x 2.5cm (simply over an inch).

The concept is to put an oblong sheet of rolled out pasta dough over the entire mildew after dusting the latter with flour. The sheet must be a bit greater than the ravioli maker.

Then press down barely into every melancholy. Add a teaspoon or two of filling to every one after which cowl with one other pasta sheet. Use a rolling pin to crimp and seal the perimeters.

Lastly, flip the mildew the other way up and all of the agnolotti ought to come out simply. Take away the additional dough from across the edges and separate the stuffed pasta items from one another.

Place prepared meat ravioli on a floured tray whilst you repeat the method with the remainder of the dough. I like to position a sheet of baking paper on a tray, mud it with flour and place the prepared agnolotti there till it’s time to cook dinner it.

The way to serve your meat ravioli (agnolotti).

As a result of we had been solely two individuals, I served my pasta two methods on two totally different days. The primary was cooked and served in a transparent beef broth with some Parmigiano grated on high.

The second time, I nonetheless cooked the pasta in broth however eliminated it with a slotted spoon and served with melted butter and crispy sage.

Ravioli or agnolotti cooked in broth even when served in a sauce is absolutely scrumptious. You should utilize a prepared made broth or make it your self.

What to do with leftovers.

You’ll be able to hold any leftover meat stuffed agnolotti in broth sealed within the fridge for a day or two. Simply reheat shortly on the range or within the microwave. When you have leftover raw pasta, you’ll be able to freeze it for one more day after which cook dinner from frozen!

One of the best ways to freeze raw ravioli or agnolotti is to position the pasta on a tray that can match within the freezer. As soon as frozen, you’ll be able to switch your ravioli to a freezer bag.

Let me know what you suppose.

Whether or not you serve your meat ravioli in broth, with butter and sage or in your favorite sauce, I’m positive you’ll love this agnolotti recipe. Prepared-made ravioli are nowhere close to as scrumptious as while you make it at residence your self.

In case you do do this recipe, I’d like to know what you suppose. Please write a remark right here on the weblog or publish a touch upon the Pasta Project Facebook page.

Your suggestions means so much to me!

Buon Appetito!

Selfmade Italian Meat Ravioli (Agnolotti).

Jacqui

Stunning conventional do-it-yourself Italian ravioli (agnolotti) with a typical meat and spinach filling. You’ll be able to serve these meat raviolis in several methods. Prepare dinner and eat them in broth, or only a delicate however wealthy sage and butter sauce.

Prep Time 1 hr

Prepare dinner Time 30 minutes

Course Selfmade Pasta, Predominant Course

Delicacies Italian, Mediterranean, Northern Italy, Piedmont-Piemonte

Elements  

For the ravioli filling

• 7 oz floor pork leg (200g)
• 7 oz floor veal shoulder or beef
• 1 onion peeled and finely chopped
• 2 carrots washed and finely chopped
• 2 celery stalks washed and finely chopped
• 1 spring rosemary leaves chopped
• 1-2 bay leaves
• 2.5 floz white wine (1/2 glass)
• nutmeg freshly grated
• Parmigiano Reggiano freshly grated
• 1 egg giant
• 7 oz contemporary spinach (200g) cooked
• salt and freshly floor black pepper to style

For the ravioli dough

• 10.5 oz Italian 00 mushy wheat flour (300g) or all function flour
• 3 eggs giant
• 1 pinch salt
• 1 tbsp further virgin olive oil.

To serve and cook dinner

• 8.5 cups beef broth (2 Lt) do-it-yourself or retailer purchased
• 3.5 oz butter (100g)
• contemporary sage leaves
• Parmigiano Reggiano grated as required

Directions 

Make the filling

• Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.

• Sauté the onion, carrot and celery in olive oil till mushy. Add the bottom meat and let it brown.

• Add the rosemary and bay leaf to the meat with the wine. Simmer till the liquid has virtually evaporated.

• Whereas the meat is cooking, wilt the moist spinach in a pan. Drain very well. I prefer to squeeze it in a tea towel to take away all of the water. Then chop roughly.

• Enable the meat and spinach to chill. Then put them in a big bowl. Add nutmeg and an egg. Purée utilizing an immersion blender.

• Add grated Parmigiano to the filling and blend in nicely.

Make the ravioli dough.

• Sift the flour into a big bowl. Break the eggs into the bowl and beat them with a fork whereas mixing with the flour. Add salt and olive oil and proceed to combine first with a fork after which together with your palms.

• As soon as the dough now not sticks to the perimeters of the bowl, flip it out onto a flour dusted work high and knead for 7-10 minutes.

• When the dough is mushy, barely clean and elastic, roll it right into a ball and wrap it in cling movie or a moist tea towel.

Make the ravioli pasta sheets

• Reduce off about 1/4 of the dough at a time. Rewrap the remaining so it would not dry out. Flatten that piece together with your palms or a rolling pin. Move it via your pasta machine on the widest setting. Fold the dough sheet into thirds and go it once more via the widest setting twice.

• Subsequent go the dough sheet via the following 2-3 settings in your machine. It would not should be tremendous skinny however needs to be lengthy sufficient to make 2 ravioli dough sheets about 32cm x 14cm if utilizing a ravioli mildew for twenty-four ravioli of two.5cm x 2.5cm. (12.5″x 5.5″ for 1″x1″ ravioli)

Make your meat ravioli

• Mud the ravioli mildew with flour. Place one sheet of dough on high. Press the dough gently into the depressions. Put 1-2 teaspoons of filling into every melancholy.

• Place a second dough sheet on high of the primary and the filling. Use a rolling pin to barely flatten the second dough sheet and crimp the perimeters of the meat ravioli.

• Flip the ravioli mildew the other way up and launch the ravioli (agnolotti). Take away the additional dough from the skin edges and gently separate the ravioli.

• Place prepared ravioli on a flour dusted tray whilst you end the remaining and are able to cook dinner it.

Prepare dinner and serve your meat ravioli

• Deliver the meat broth to a boil in a big sauce pan. Prepare dinner the ravioli within the broth for about 5 minutes. Take a look at style to make sure the pasta is prepared.

• Serve the meat ravioli with the broth or take away the pasta with a slotted spoon and serve with some melted butter through which you could have fried contemporary sage leaves.

Notes

In case you want you may make the filling with out spinach. Simply improve the quantity of meat barely. You should utilize floor beef as an alternative of veal and add sausage meat or use it as an alternative of pork.
You’ll be able to hold any leftover meat stuffed agnolotti in broth sealed within the fridge for a day or two. Simply reheat shortly on the range or within the microwave. When you have leftover raw pasta, you’ll be able to freeze it for one more day after which cook dinner from frozen!
One of the best ways to freeze raw ravioli or agnolotti is to position the pasta on a tray that can match within the freezer. As soon as frozen, you’ll be able to switch your ravioli to a freezer bag.
To make ravioli and not using a mildew take a look at this Sardinian ravioli recipe for directions.

Key phrase agnolotti pasta, do-it-yourself ravioli, meat ravioli

Extra do-it-yourself ravioli recipes to attempt.

Ligurian potato and mint ravioli

Fried rye flour ravioli from Trentino-Alto Adige

Baked fish ravioli from Liguria

Candy ravioli from Friuli Venezia Giulia

Ricotta ravioli from Marche

If you’re fascinated by studying the right way to make do-it-yourself pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a replica of my autumn/winter pasta recipes cookbook!?