Brown 2 cm beef cubes in butter and favorite aromatics until nicely brown, deglaze with white wine, and add stock or water reduce until a spoon worth of liquid is left and repeat 3 times and let cook until the meat is soft, separate the liquids from the solids, reserve the sauce, groud or blitz the meat along with some Parmesan cheese and egg you have to obtain a pate' like consistency, make a classic pasta dough, my favorite for stuffed pasta is (every 300g of 00 flour i use 2 whole eggs and 2 yolks) once you obtain the agnolotti reduce the sauce with an optional splash of cream and Parmesan and serve delicious!
by thespeculander
9 Comments
Niceeee. Would eat all
Spectacular give me 14 of them right now
Oh my
I’m not a fan of stuffed pasta but this sounds incredible!
Looks delicious but those are ravioli.
Perfect 12/10 👌
Oh my god that sauce sounds delicous.
Oh my god that sauce sounds delicous.
Looks and sounds great. Absolutely not agnolotti.
OP getting downvoted despite being right. Agnolotti is not defined by its shape, it’s a regional stuffed pasta, usually involving roast meats, and typically uses slightly less egg content in the dough.
It would not be incorrect to call it ravioli, but agnolotti is absolutely a valid term in this context and the people downvoting him and commenting should be hanging out on r/confidentlyincorrect