Agnolotti with Sage Butter (Meat Filled Ravioli)

Ingredients:

2

Tsp

Olive oil

8

Oz

Ground beef

4

Oz

Ground pork

1

 

Clove garlic, minced

½

Cup

Fresh spinach, finely chopped

1

Cup

Parmesan cheese

1

 

Large egg

84

 

Wonton wrappers

¾

Cup

Butter

3

Tbl

Fresh parsley, finely chopped

Directions:

Heat oil in a large skillet over medium high heat. Add garlic, beef and pork; sauté until brown, about 3 minutes. Add spinach and sauté until wilted and liquid has evaporated, about 3 minutes. Cool.

Add the spinach-meat mixture to a food processor, and chop finely. Transfer to a medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.

Lightly flour a baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming a triangle. Press edges together. Using a 2” diameter ruffled cookie cutter, cut edges to form a half moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling.

Set a large pot of salted water on the high heat to boil. Working in batches, cook agnolotti until just tender but still firm to bite, about 3 minutes. Using a slotted spoon, transfer to a shallow bowl. Spoon parsley butter over all.

Melt butter in a medium saucepan over low meat. Add parsley; keep warm.

 

Yields

6-8 servings

 

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