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Agnoloni Mantovani - Save The Pasta
Save the Pasta

Pasta Shapes 101: Agnolini Mantovani

Traditional recipe for Agnolini Mantovani
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Prep Time 20 minutes
Cook Time 3 minutes
Dough Resting Time 30 minutes
Total Time 53 minutes
Servings: 4 People
Course: Pasta Shapes
Cuisine: Italian, Mantovano
Ingredients Method

Ingredients
  

For the Dough
  • 300 gram Flour 00
  • 3 large Eggs
  • pinch Sea Salt optional
For the Filling
  • 200 gram Beef ground
  • 100 gram Pork ground
  • 50 gram Parmigiano Reggiano grated
  • 1 small Onion finely chopped
  • 1 piece Garlic Clove minced
  • t.t Sea Salt
  • t.t Black Pepper coarsely ground
  • Olive Oil Extra Virgin

Method
 

Prepare the Agnolini Pasta Dough:
  1. On a clean work surface, mound the flour and make a well in the center.
  2. Crack the eggs into the well and add a pinch of salt (optional).
  3. Gradually incorporate the flour into the eggs until a dough forms.
  4. Knead the dough for about 8-10 minutes until smooth and elastic.
  5. Wrap the dough in plastic wrap and let it rest for 30 minutes,
Make the Filling:
  1. In a pan, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion and garlic, and sauté until softened.
  3. Add the ground beef and pork to the skillet. Cook until browned.
  4. Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and let the filling cool.
Roll out the Pasta Dough and fill the Agnolini:
  1. Divide the rested dough into smaller portions.
  2. Roll out each portion thinly with a pasta machine or rolling pin.
  3. Place small teaspoons of the filling along the dough, leaving space between each.
  4. Fold the dough over the filling and press around each mound to seal.
  5. Use a knife or pastry cutter to cut out individual agnolini.
Cook the Agnolini:
  1. Bring a large pot of salted water to a boil.
  2. Carefully drop in the Agnolini and cook until they float to the surface, about 2-3 minutes.
  3. Remove the cooked Agnolini with a slotted spoon and set aside.
Serve the Agnolini Mantovani:
  1. Serve immediately with you choice of Pasta Sauce or in a Brodo (broth).
  2. Garnish with herbs and Parmigiano Reggiano (optional). Buon appetito!