Originally this recipe came from other Italian regions, mainly from the North.
At the beginning of the 20th century, these raviolis also became popular in Rome and are now served in almost all Roman trattorias.
The meat in Rome, as for many other dishes, is often recycled from boiled meat or roast meat. It’s then minced and combined with the other ingredients. Lamb brain is often one main ingredient, but since I don’t like it, this recipe doesn’t include it.
Agnolotti roman style
- Preparation time: 60 minutes
- Ingredients for 6-8 servings
- Difficulty: Difficult recipe
- Ingredients
- For the fresh pasta:
- 3 eggs
- 300 g or 2 cups of pastry flour
- For the stuffing:
- 150 g or 5 oz of beef left over from the roast
- 150 g or 5 oz of boiled spinach
- 50 g or 2 oz of grated parmesan cheese
- 50 g or 2 oz of prosciutto crudo
- 1 tablespoon of Marsala liqueur
- Salt, pepper, and nutmeg to taste
- For the dressing:
- 200 g or 1 cup of sauce from the roast
- Grated pecorino cheese to taste
- Extra virgin olive oil to taste
- Instructions
- Cut the finely boiled spinach with a knife.
- Pass the meat and ham through a mincer and add it to the spinach, Parmesan, egg, Marsala, salt, pepper, and nutmeg.
- To make the pasta, put the flour on the pastry board, create a hole in the center, and pour in the eggs. Knead until the mixture is very smooth. Cover with cellophane and let it rest at room temperature for an hour.
- With a dough roller, roll the dough into two very thin sheets.
- Arrange piles of filling the size of a coffee spoon along the first sheet. Using a brush, lightly moisten the edges and the center of the dough with water, then cover with a second sheet of dough. Crush the dough around the filling to let the air out and seal the edges well.
- Cut the agnolotti into the desired shape (according to tradition, they are rectangular). This is an operation that must be done quickly – otherwise the sheets dry out too much and cannot be sealed.
- In a saucepan, boil the water for the pasta. Salt the boiling water with coarse salt. Cook the agnolotti for a few minutes.
- Drain the agnolotti with a slotted spoon and place them in a serving dish with the roast dressing sauce and pecorino. Salt if necessary and serve.
Tips to ensure the success of the dish:
- I use this recipe to “recycle” the leftover roast meat, because the best sauce is the roast sauce. However, if you want to make them from scratch, you can buy minced beef meat and season it with butter and pecorino.
- I don’t have a meat grinder, so I mince everything very finely with the immersion mixer for a few seconds.
- To cook pasta in an ideal way, you need to consider 1 liter of water for every 100 grams of pasta.
