Author Roberta Corradin’s mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
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 1⁄2 tsp. kosher salt, plus more to taste
- 5 eggs
- 1⁄2 head escarole, cored, chopped, and washed
- 3 tbsp. unsalted butter
- 4 oz. ground veal
- 1⁄4 cup freshly grated Parmesan
- 1⁄4 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.