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–+ servings
Agnolotti Ripieni Di Ragù
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5 from 1 vote

Agnolotti Ripieni Di Ragù

Hand made filled pasta is an extremely rewarding dish to make from scratch
Recipe Category: Italian
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime

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