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Chicken Agnolotti

Agnolotti with Chicken

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Serves 4 to 6.
By Dennis W. Viau; modified from a restaurant recipe.

Agnolotti are similar to ravioli, but a ravioli form is not necessary. You shape the pasta pieces by hand. It is difficult to give exact measurements for this recipe because the idea of agnlotti comes from the Italian word svotafrigo, which literally means “refrigerator emptier.” You prepare the filling using leftovers you have in the refrigerator and then wrap it in pasta dough. The recipe proportions below are those I used for making this stuffed pasta.

Ingredients:

For the Pasta Dough (you will need a pasta machine):
2 whole eggs
½ cup (80g) pasta flour
½ cup (70g) all purpose flour
½ teaspoon salt.
2 teaspoons extra virgin olive oil
More flour as needed to make a workable dough—not too soft, not too stiff
For the Filling:
6 ounces (170g) chicken meat; light, dark, or mixed; minced
¼ cup (20g) grated Parmesan or Romano cheese
¼ cup (30g) mozzarella cheese, finely diced
1 whole egg
2 tablespoons heavy cream
Optional: Pinch of ground rosemary, oregano and/or sage
Salt and pepper to taste
As needed: Bread crumbs (or panko)
For the Sauce:
Any marinara, or make your own with:
2 pounds (~900g) whole Roma tomatoes, peeled and seeded, then diced (fresh or canned)
1 tablespoon extra virgin olive oil
½ medium onion, diced
2 cloves garlic
3 fresh sage leaves, minced
1 tablespoon chopped fresh basil
For the Agnolotti:
The pasta dough and filling from above
Egg white and about a teaspoon of water to make an egg wash

Directions:

Start by preparing the pasta dough. Combine the eggs with about half the two types of flour, salt, and olive oil. Mix to form a wet paste. Add more flour, a tablespoon at a time, until the mixture becomes a workable dough that is neither sticky nor too dry and hard. Knead until smooth. Wrap in plastic and set aside to rest for at least an hour. It can be made a day in advance and refrigerated.

To prepare the filling, combine all the ingredients except the bread crumbs. Mix well. Add bread crumbs, a little at a time, and work into the mixture until it begins to appear dry and starts to hold a shape. Set aside. The crumbs will continue to absorb moisture and the mixture will stiffen; so don’t overdo it with the crumbs.

For the sauce, start by cutting a X through the skin on the bottom of each tomato. Heat a large pan of water to boiling. Pierce each tomato with a fork at the stem end and hold under the boiling water for about 30 seconds. Set aside to cool.

Peel the tomatoes, starting at the X, and discard the skin. Cut each tomato in half through the middle and squeeze out the seeds. You can squeeze the seeds into a strainer over a bowl to capture the juice, pushing it through with a spatula. Discard the seeds. Dice the tomatoes fairly small. Combine the tomatoes with the remaining ingredients in a medium saucepan and cook over medium-low heat, stirring often. Cook as long as you prefer. For my agnolotti I chose to cook the sauce only 15 to 20 minutes because I wanted a fresh flavor.

An easy way to prepare this sauce is to put the tomatoes, along with the juice, in a food processor with the minced garlic and basil leaves. Pulse to reduce to a medium-fine chunky texture. Then cook as desired.

To prepare the agnolotti, roll the dough through your pasta machine to form sheets that are about 6 inches (15cm) wide, adjusting the rollers each time until you produce a thin sheet. On my pasta machine, an Atlas 150, the number dial goes from 1 to 7. I start at #1 and roll to either #5 or #6. (You might need to divide the dough into two or three portions to keep the size manageable.)

Place the sheet on a flat surface. Arrange small portions of filling in two rows along the pasta, leaving space between them and placing them slightly more toward the center than the edges. Combine the egg white and water to make an egg wash. Using a pastry brush, coat the pasta dough with a thin layer of egg wash, then fold over the long sides to enclose the filling, pressing the dough together between the pockets of filling and along the center. Try to force out the air as you press the dough. Trim with a knife or pastry cutter. (See the pictures in the recipe PDF.)

Heat water to boiling in a large saucepan. Cook the agnolotti 2 to 3 minutes, stirring occasionally. Drain, plate, and garnish with tomato sauce for serving.