Caz Hildebrand, Jacob Kenedy

Agnolotti Dal Plin: Making Agnolotti Dal Plin

Preparation info
  • Serves

    12

    (makes enough filling for 900g pasta dough)
    • Difficulty

      Medium

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This filling is a simplified version of that for agnolotti — the two can be used interchangeably.

Ingredients

  • 150 g cabbage or escarole
  • 25 g butter
  • 400

Method

300g (1 recipe of enriched pasta dough, made with 200g flour) pasta dough will require 200g of filling (the rest can be frozen), and yield 500g of agnolotti – about enough for four people.

For the filling, boil the greens in salted water until tender. Drain well, and leave to steam dry spread out on a cloth. Chop finely, squeezing any extra water out in your hands, then fry gentl