INDULGENCE in Food & Entertaining
These are luxurious and sometimes decadent Piedmontese ravioli that are often filled with a combination of rabbit, sausage, veal and pork. They can be served with mushroom and butter sauce, as in this recipe, or in broth. — Mario Batali
- 8 tbsp (1 stick/120 mL) unsalted butter, divided
- 1 medium Spanish onion, diced
- 6 oz (165 g) skinless, boneless chicken breast, cut into 2-inch pieces
- 4 oz (115 g) sweet Italian sausage, removed from casings and cut into 2-inch lengths
- 1/4 cup (60 mL) ricotta
- 1/4 cup (60 mL) grated Italian fontina
- 3 tbsp (45 mL) fresh goat’s cheese
- 2 tbsp (30 mL) fresh marjoram leaves
- 1/4 cup (60 mL) finely chopped Italian parsley PLUS 1 tbsp (15 mL) chiffonade
- 1/4 tsp (1 mL) freshly grated nutmeg
- Salt and freshly ground black pepper
- 11/4 lb (565 g) basic pasta dough (recipe follows)
- 4 oz (115 g) porcini OR cremini mushrooms, sliced paper-thin
1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese
Basic Pasta Dough
- Makes about 11/4 lb (565 g)
- 31/2 cups (875 mL) all-purpose flour PLUS extra for kneading
- 5 large eggs
Mound flour in the centre of a large wooden board. Make a well in the centre of the flour and add eggs. Using a fork, beat eggs together and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once dough is a cohesive mass, set it aside and scrape up and discard any dried bits of dough.
Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
To make the filling, in a 10- to 12-inch (25- to 30-cm) sauté pan, heat 4 tbsp (60 mL) of the butter over medium heat until it foams and subsides. Add onion and cook until soft and golden brown, 7 to 8 minutes. Add chicken and sausage and cook until cooked through, about 10 minutes. Remove from heat and allow to cool.
Transfer the chicken mixture to a food processor and pulse until finely chopped. Transfer to a medium bowl, add the ricotta, fontina, goat’s cheese, marjoram, chopped parsley, nutmeg, and salt and pepper to taste, and mix well. Set aside.
To make the agnolotti, divide pasta into 4 pieces. Roll out each one through the thinnest setting on a pasta machine and lay on a lightly floured work surface. Cut each sheet lengthwise in half to form strips 2 inches (5 cm) wide and 24 inches (61 cm) long. Starting 1 inch (2.5 cm) from one end, spoon tablespoons of the filling 2 inches (5 cm) apart along the bottom of each strip. Fold the top half of the pasta over the bottom and press edges together to seal, gently pressing out any air pockets. Using a fluted round pastry cutter, cut out the agnolotti. Transfer to a baking sheet dusted with flour.
Bring 6 quarts (6 L) of water to a boil in a large pot, and add 2 tbsp (30 mL) salt. Drop the agnolotti carefully into the boiling water, lower the heat, and cook at a brisk simmer until tender, 3 to 4 minutes. Meanwhile, in a 10- to 12-inch (25- to 30-cm) sauté pan, melt the butter over medium heat, add the mushrooms, season with salt and pepper, and sauté until tender.
Drain the agnolotti, add to mushrooms, and sprinkle with the remaining chiffonade parsley and the Parmigiano. Toss for about 1 minute to coat with sauce. Transfer to a platter and serve.