Agnolotti al sugo d'arrosto - Piedmontese Ravioli in Roast Sauce
This recipe comes from the cookbook "Nonna Genia", by Luciano De Giacomi and Giuseppe A. Lodi. Published by the Ordine dei Cavalieri del Tartufo e dei Vini di Alba, and the Famija Albeisa; 1982.
To be served with Dolcetto d’Alba - Cascina Rocca-Giovino
Cooking time for roast: 1 * hours
Preparation: 2 hours
Cooking and presentation: 10 minutes
Ingredients:
veal and pork for roasting 1 lb
one sprig rosemary
two garlic cloves
a small cabbage or a small bunch of escarole
butter
extravirgin oliveoil
Parmesan cheese
four eggs, salt, pepper
nutmeg
four cups wheatflour
You will need the following: a casserole dish, a mixing bowl, a fryingpan, a wooden spoon, a pastacutter, a wood (or marble) board, a rolling pin, a skimmer.
The agnolotti consist of egg-pasta, filled with chopped meat and vegetables. Brown the veal and pork in the oliveoil together with the garlic and rosemary in the casserole dish. Then add 1-2 cups water and cook over a low flame for 1 * hours.
Meanwhile, boil the cabbage (or escarole) until tender, chop finely then brown in butter.
Finely chop meat, place in mixing bowl with cabbage, a handful of grated Parmesan cheese, 4 eggwhites, a pinch of salt, pepper and nutmeg and mix well.
Make the pasta with 4 eggyolks and 4 cups of flour. Roll out the dough into very thin sheets; do not let dry! Place the filling mixture (approximately * teaspoonful) on the pasta in intervals of 1 * inches, leaving a large enough border at the bottom of the row to cover the filling entirely. Place dough over filling and press with fingers around each portion. Then cut with the pastacutter to obtain small squares.
Let the agnolotti dry on a towel which has been lightly sprinkled with flour. Boil the agnolotti in an abundant quantity of salted water for several minutes until pasta is "al dente" (not mushy). Drain well using the skimmer and serve with the sauce from the roasts.
