A ragù made of crispy fried mushrooms, sofritto, wine, tomato, thyme, oregano etc. Added pretty much parmigiano to the filling as a binder.
Served the agnolotti with a slow cooked sauce made of shallot, garlic, basil stems, datterini tomatos, more basil and a rind of parmigiano.
More cheese on top!
Turned out nice but probably not very traditional.
by Legitimate-East7839
1 Comment
Absolutely beautiful pockets!
How much of each did you use in the filling? It looks so well cooked and every component you listed reduces like crazy