You may have realized I was working my way towards this recipe for Agnolotti Ripieni Di Ragù? I made so much of the pork neck ragu that it seemed the logical place to use half of the batch was in a filled pasta. And as I had promised to do so when I made the agnolotti al plin, I made the larger size, filled with meat, as is traditional.
Head straight on to the Recipe For ♥ Agnolotti Ripieni Di Ragù ♥
In January I was due for a cellphone upgrade. Before the date I went into the iStore to confirm what paperwork I needed. The list I was given included my ID, proof of business address and a letter from the company. I eagerly awaited the date and went into the store. Only to be told that the person who does the business upgrades was off for 2 days. I cannot understand why they are not given time off over weekends? This way business transactions can be done during normal business hours? I spoke to the manager about this who was disinterested. But she confirmed that the papers I had were all in order. She informed me that the phone I wanted was not in stock. And I was told to order it via the App. I gave her my contact details, requesting that the salesperson phone me about my upgrade.
Today’s inspirational recipe from Lavender and Lime ♥ Agnolotti Ripieni Di Ragù ♥ #LavenderAndLime Share on X
I went home and downloaded the App but could not order the phone. So, I went back to the store. I spoke to a lovely young gentleman who arranged to order the phone. He found my message ‘discarded’ on the desk and told me that the Admin staff would handle the order. At the same time he told me he was off for the next two days. He said he would call me on the Monday to confirm that the phone had been ordered. Which he did! At the same time he said he would let me know as soon as the phone arrived. I told him to call when the phone was there, and when the MTN upgrade person was in store. And again, he did as he said he would. He was the only person there who seemed interested in offering service.
Click on the links for conversions and notes.
Agnolotti Ripieni Di Ragù
Ingredients
for the ragù
- 15 mls olive oil, divided
- 500 g pork neck chops, bone in
- salt and fresh ground black pepper to season
- 1 small onion, peeled, cut in half and diced
- 1 large clove garlic, peeled and thinly sliced
- 1 rib celery, diced
- 1 small carrot, peeled and diced
- 30 mls red wine
- 400 g tinned tomatoes, lightly crushed
- 5 mls dried Italian mixed herbs
- 1 bay leaf
- 0.625 mls xylitol
for the agnolotti
- 200 g 00 flour, plus extra for dusting
- 2 eggs
- 1 large pinch fine salt
Method
for the ragù
- Place half of the olive oil into a pot that has a lid, and heat over a medium temperature
- Brown the pork in batches, seasoning as you brown them, and set aside
- Add the rest of the oil, and heat, lowering the temperature slightly
- Add the onions and sauté until soft
- Add the garlic, celery and carrot, season generously and sauté until the carrot has softened
- Add the wine and increase the temperature to allow the wine to boil for a few minutes
- Add the pork, tomatoes, herbs, bay leaf, and xylitol
- Season again, place the lid on and reduce the temperature
- Leave to simmer for 1 hour and 30 minutes, then remove the lid and simmer for another 30 minutes
- Remove the meat and set aside
- Increase the temperature slightly and cook the sauce for 30 minutes, stirring occasionally
- Remove the bay leaf
- Slice the meat into small, bite sized pieces and discard the bones
- Add the meat to the sauce, and use a stick blender to blend until smooth
- set aside to cool
for the agnolotti
- Place the flour, eggs and salt into a stand mixer and mix using a dough hook
- When the dough forms, knead for 10 minutes
- Shape into a ball, wrap tightly in cling film and place into the fridge for 30 minutes
- Roll your pasta to the number 6 setting on your machine and cut down the middle, lengthwise
- Place half of the meat into a piping bag and pipe 3 cm long pieces in the middle of the pasta sheet, leaving a 1 cm gap between each one
- Lightly moisten the exposed pasta with a spray bottle, then fold the pasta towards you
- Pinch each side of the filling then press down and close the front edge
- Trim the agnolotti with a rotary cutter then place them onto a baking tray dusted with semolina, in a single layer
- While the pasta is drying, place a large pot of water onto the stove at a high temperature
- Bring to the boil, and salt generously
- Place the pasta into the water and boil for 3 minutes
- While the pasta is boiling heat the remaining sauce
- Add 50mls of the pasta cooking water and the pasta and cook for 30 seconds
- Serve straight away with as much as the sauce as you want
View the previous posts on March 16:
- 2022: Yellow House
- 2020: Camembert Wreath Buns
- 2018: Koeksisters
- 2016: Jerusalem
- 2015: Whisky Oats
- 2014: The Dogs Of Littlefield
- 2012: Snoek Pâté
- 2011: Sprouts
Good morning to you! Almost bye-byes for me! Absolutely love your recipe- have made similar but not with pork neck chops! I have not used xylitol but stevia . . . no problem! Am laughing how delightfully we learn just a tad of other languages . . .
I must try stevia in granule form next time I need to buy an alternative 🙂
Your comments about service in South Africa don’t surprise me, very few people I come across now across the board do their jobs properly. A lovely recipe 💗
And people should do what they are paid to do!
I wish I had these sitting in front of me right now. Beautiful.
Thank you so much for the compliment 🙂
I love to cook and yet I have never attempted to make my own pasta! Yours looks wonderful. So frustrating about your phone but unfortunately it is difficult to get any kind of service now a days. Know one seems to be interested in their jobs.
People could care less about their jobs, as long as they are earning something! Hope you try and make pasta one day 🙂