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Agnolotti with Butter and Sage
Agnolotti, Burro e Salvia
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1986
‘“Agnolotti” is the Piedmontese name for ravioli, so the pasta is small and square in shape. Most of the work involved in this recipe consists of making the agnolotti themselves, so I have combined them with a very simple filling and sauce.’
Ingredients
450 g 1 lb 55 g 2<
Method
Make the pasta dough and keep it covered until you are ready to roll it out in sheets.
To make the filling, cook the Swiss chard (with its white stalks removed) or spinach in lightly salted water, then drain well, squeezing out all the water, and chop. Meanwhile, chop the meat and mortadella and mix together with the cooked chard or spinach, parsley, nutmeg, salt and black pepper. Thoro