Agnolotti (Veal and Escarole Ravioli)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Yield: serves 10
- 3 cups flour, plus more
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
- 5 eggs
- <sup>1</sup>⁄<sub>2</sub> head escarole, cored, chopped, and washed
- 3 tbsp. unsalted butter
- 4 oz. ground veal
- <sup>1</sup>⁄<sub>4</sub> cup freshly grated Parmesan
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- 1 egg white
- Freshly ground black pepper, to taste
- 5 cups chicken broth, for serving
- In a large bowl, whisk together flour and salt. Make a well in center and add 4 eggs and 5–6 tbsp. water; mix with a fork until a dough forms. Transfer to a lightly floured work surface; knead until smooth, about 8 minutes. Wrap dough in plastic and chill for 1 hour.
- Meanwhile, make filling: Bring a large pot of salted water to a boil and add escarole; cook until just tender, about 1 minute. Drain escarole; transfer to a kitchen towel. Gather up ends of towel; squeeze out liquid; set aside. Heat butter in a 10″ skillet over medium-high heat. Add escarole; cook for 4 minutes. Transfer escarole to a food processor along with remaining egg, veal, Parmesan, nutmeg, egg white, and salt and pepper; pulse until just smooth. Transfer filling to a bowl, cover with plastic wrap, and chill.
- Divide dough into 16 pieces. Working with one piece of dough at a time (cover remaining dough with a tea towel), flatten it into a rectangle, sprinkle with flour, and pass through a hand-cranked pasta machine set at its widest setting. Fold dough into thirds like a letter, creating another rectangle, and feed short edge through pasta roller at its widest setting; repeat folding process twice more. Decrease one setting and roll dough again; repeat, decreasing one setting each time until you've reached the second to last setting, creating a 1⁄16"-thick sheet of pasta. Cut sheet in half crosswise; set one half aside. Using a teaspoon-size measuring spoon, place balls of filling, spaced about 1⁄2" apart, on dough. Top with reserved pasta, using your fingers to press around each ball to push out any trapped air. Using a knife, divide individual ravioli, trimming edges. Transfer ravioli to a lightly floured baking sheet; repeat to make 60 ravioli.
- To serve, heat broth in a pan over medium-high heat; set aside. Bring a large pot of salted water to a boil. Working in 4 batches, add the ravioli and cook, stirring occasionally, until the pasta is al dente, 3–4 minutes. Using a slotted spoon, divide the ravioli between bowls. Ladle broth over the ravioli and serve hot.
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