Agnolotti (Veal and Escarole Ravioli)

  • Serves

    serves 10


Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.


  • 3 cups flour, plus more
  • 1 12 tsp. kosher salt, plus more to taste
  • 5 eggs
  • 12 head escarole, cored, chopped, and washed
  • 3 tbsp. unsalted butter
  • 4 oz. ground veal
  • 14 cup freshly grated Parmesan
  • 14 tsp. freshly grated nutmeg
  • 1 egg white
  • Freshly ground black pepper, to taste
  • 5 cups chicken broth, for serving


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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