"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-14-2012, 06:59 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Agnolotti (or Ravioli) al Burro e Salvia

Piemonte and Valle D´Asti are hauntingly intoxicating and seductive provinces of Italia to dine and wine. My original Agnolotti Recipe, which are half moon shaped ravioli is filled with white or black truffles, however, here is a simple alternative.


Agnolotti ( Or Ravioli ) al Burro e Salvia

Half Moon shaped Cookie Cutters
2 tsps evoo
8 ounces ground beef
4 oz. ground veal or pork
1/2 cup finely chopped spinach leaves ( or Swiss Chard )
1 cup freshly grated Parmesan
1 large egg
*** A quick way to do: 84 wonton wrappers ( or a simple Pasta Dough from Kadesma on Post Called Parm in Pasta Dough )
1 1/2 sticks of butter
3 tblsps of fresh sage or 1 tblsp dried sage

1. heat evoo in heavy large skillet over medium high heat
2. add beef and / or veal or pork
3. sauté until brown about 3 mins.
4. add spinach or Swiss chard until wilted and liquid evaporated 3 mins.
5. let cool
6. lightly flour a baking sheet and arrange 12 wonton wrappers on work surface
7. spoon 1 teaspoon of the filling in centre of each wonton.
8. brush edges with water and fold each wrapper in half, forming triangle and press edges together
9. using a cookie cutter, cut edges to form the half moon.
10. repeat with remaining wonton wrappers or dough
11. melt butter in heavy medium skillet and over low heat and add sage
12. work in batches and cook the agnoletti in boiled salted water until just firm to bite and tender - 3 mins.
13. using slotted spoon transfer the agnoletti or ravioli to shallow soup bowls and spoon sage butter over and serve with Pecorino or Parmesan freshly grated ...

Crusty bread and a lovely red wine ... or Prosecco ...

Enjoy.
Written and Prepared by: Margi Cintrano.

__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 04-14-2012, 11:01 AM   #2
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Margi Cintrano View Post
Piemonte and Valle D´Asti are hauntingly intoxicating and seductive provinces of Italia to dine and wine. My original Agnolotti Recipe, which are half moon shaped ravioli is filled with white or black truffles, however, here is a simple alternative.


Agnolotti ( Or Ravioli ) al Burro e Salvia

Half Moon shaped Cookie Cutters
2 tsps evoo
8 ounces ground beef
4 oz. ground veal or pork
1/2 cup finely chopped spinach leaves ( or Swiss Chard )
1 cup freshly grated Parmesan
1 large egg
*** A quick way to do: 84 wonton wrappers ( or a simple Pasta Dough from Kadesma on Post Called Parm in Pasta Dough )
1 1/2 sticks of butter
3 tblsps of fresh sage or 1 tblsp dried sage

1. heat evoo in heavy large skillet over medium high heat
2. add beef and / or veal or pork
3. sauté until brown about 3 mins.
4. add spinach or Swiss chard until wilted and liquid evaporated 3 mins.
5. let cool
6. lightly flour a baking sheet and arrange 12 wonton wrappers on work surface
7. spoon 1 teaspoon of the filling in centre of each wonton.
8. brush edges with water and fold each wrapper in half, forming triangle and press edges together
9. using a cookie cutter, cut edges to form the half moon.
10. repeat with remaining wonton wrappers or dough
11. melt butter in heavy medium skillet and over low heat and add sage
12. work in batches and cook the agnoletti in boiled salted water until just firm to bite and tender - 3 mins.
13. using slotted spoon transfer the agnoletti or ravioli to shallow soup bowls and spoon sage butter over and serve with Pecorino or Parmesan freshly grated ...

Crusty bread and a lovely red wine ... or Prosecco ...

Enjoy.
Written and Prepared by: Margi Cintrano.
This sounds perfect for my family. It's been ages since we made Noni's ravioli this should be perfect for us.
kades
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-14-2012, 12:16 PM   #3
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I imagine they could be fried too.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 04-14-2012, 12:27 PM   #4
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Zhizara View Post
I imagine they could be fried too.
I would think so Z I love fried rav's.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-14-2012, 01:37 PM   #5
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Brilliant, I'm copying this down. Thanks, Margi!
__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.