Beef Agnolotti With Sage Butter & Pesto
This is a great way to use leftover stew – something like slow cooked oxtail would be perfect. Any sort of stew will work – I used a beef stew that I whizzed up slightly into a paste using a hand-held food processor.
To make the pasta:
I may make a separate post on pasta but this is a quick and dirty low-down. I use half “type 00 flour” (zero zero) and half semolina flour. For each 100g of flour I use 1 egg or 2 yolks depending on how rich/coloured I want the pasta.
So – for example:
- 250g type 00 flour
- 250 g semolina flour
- 3 large eggs + 4 yolks
Buy the best eggs you can – it really does make a difference , you can see it immediately in the colour.
Your flour needs to go onto a large, cleaned work surface. Create a well in the middle of the flour and gradually add your egg mix while gradually mixing in the flour with your hands. Keep mixing until the dough comes together.
Have patience with this – if your dough feels too dry, stick at it – it should come together. If it feels too wet – it probably is – add a little more flour.
Work the dough into a ball and press and stretch it for a few minutes until is smooth and elastic.
Wrap in cling-film and rest in the fridge for 40 minutes.
When you’re ready to roll the pasta take it out of the fridge and divide into golf-ball sized pieces.
You really need a pasta machine for this – you can use a rolling pin but it’s difficult to get it thin enough.
Pass the dough through the machine on its thickest setting and repeat using a thinner setting each time – all the way down to the thinnest setting.
Spoon the beef mixture, a teaspoon at a time, about half an inch apart in the centre of your pasta (as pictured above). Carefully fold one long side of the pasta over the filling and tuck it under the filling. Now pinch between each piece of filling squeezing the pasta together and pushing the filling forward slightly.
Using a pasta cutter tidy the long edge up and then cut from the fold side forward pushing the edges forward to create an envelope shape.
For the sage butter
A tablespoon of butter and 4 or 5 sage leaves. Cook the butter in a pan with the sage leaves until the butter is browned.
For the pesto
Boil the pasta in salted, boiling water for a minute or so. Once cooked, drain and toss in the sage butter. Spoon some of the pesto onto a plate and arrange the agnolotti on top. Finish with some grated parmesan.
By John Loydall