Agnolotti with Sausage and Ricotta Filling and Burst Cherry Tomato & Pancetta Sauce Recipe

Agnolotti with Sausage and Ricotta Filling and Burst Cherry Tomato & Pancetta Sauce

• Level: Intermediate
• Servings: 4
• Nutritional Information Per Serving (1 of 4): Calories 1572, Total Fat 93 g, Saturated Fat 34 g, Carbohydrates 109 g, Dietary Fiber 5 g, Sugar 6 g, Protein 66 g, Cholesterol 433 mg, Sodium 1562 mg
• Total Time: 3 hours
• Active Time: 3 hours

Ingredients

• 1 pound all-purpose flour, plus extra for dusting
• 6 large eggs
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• 1/2 yellow onion, finely diced
• Crushed red pepper flakes, as desired
• 8 ounces mild Italian sausage
• 6 fresh sage leaves, finely chopped
• 1/2 cup white wine
• 2 cups ricotta cheese
• 1 1/4 cups grated Parmesan, plus extra for garnish
• 3 ounces pancetta, diced
• 2 cups multi-colored cherry tomatoes, halved lengthwise
• 1 cup chicken stock
• 10 basil leaves, half kept whole, half sliced into chiffonade
• 1/4 cup semolina flour, for dusting
• Quality extra-virgin olive oil, for finishing

Special Equipment

Pastry bag, pasta roller, fluted pasta wheel

Instructions

1. Transform simple ingredients into silky homemade pasta: Pour the flour onto a clean, dry workspace and form an 8-inch well in the center. Crack 5 eggs into it, add 2 tablespoons olive oil and 2 teaspoons kosher salt. Whisk with a fork, gradually pulling in flour without breaching the well. Once thick, knead vigorously with wet hands for 8-10 minutes until velvety smooth. Wrap in plastic and rest for 1 houryour foundation for pasta perfection awaits![1]
2. Build bold flavor for the filling: Saut diced onion, a pinch of red pepper flakes, and salt in 2 tablespoons olive oil until translucent, about 5 minutes. Crumble in Italian sausage, browning for 7-8 minutes. Add chopped sage, deglaze with white wine, and reduce fully over 5 minutes. Cool slightlythis savory mix will elevate every bite.[2]
3. Create the luscious filling: Blend ricotta, 1 cup Parmesan, and the remaining egg in a bowl. Fold in the cooled sausage mixture for a creamy, irresistible heart. Load into a pastry bag and dream of the pillows to come.[3]
4. Craft a vibrant sauce: Gently render diced pancetta in 2 tablespoons olive oil over low heat for 10 minutes until crisp. Add halved cherry tomatoes, 1/2 cup chicken stock, red pepper flakes, and salt. Simmer 5-7 minutes until tomatoes burst, then add remaining stock and thicken for 5 more minutes. This sunny sauce will make your agnolotti sing![4]
5. Roll basil-infused sheets: Divide rested dough, keeping portions covered. Flatten and roll through pasta machine from widest (#1) to thinnest (#6), folding like an envelope 3-4 times early on for strength. Embed whole basil leaves by folding dough over them before final pass. Your pasta will burst with herbal freshness.[5]
6. Shape stunning agnolotti: Lay sheets on floured surface, brush lower half with water. Pipe 1-inch filling mounds 1 inch apart. Fold dough over, seal firmly around each to banish air pockets, and cut with fluted wheel. Dust with semolina on a baking sheetartisan gems ready to boil![6]
7. Boil to al dente: Salt a large pot of water like the sea and cook agnolotti 2-3 minutes until tender. Pure pasta joy is moments away.[7]
8. Marry flavors: Transfer agnolotti to sauce with 1/4 cup pasta water. Toss in 1/4 cup Parmesan, most sliced basil, and a drizzle of top-quality olive oil. Gentle heat creates glossy harmony.[8]
9. Plate and wow: Serve with extra Parmesan and basil chiffonade. Watch your guests savor this labor of lovehomemade agnolotti mastery achieved![9]