Andrea & Eugenia’s Christmas Agnolotti

Agnolotti is the name given to ravioli filled with long braised meat, grana cheese and breadcrumbs in Lombardia and Piemonte. The Pasta Grannies team visited Bastida Pancarana, near Pavia to meet Pasta Grandpa Andrea. Andrea and his Apulian wife Eugenia prepare these agnolotti only once a year for Christmas. They working on the old wooden marna that belonged to his grandmother. But if don’t worry, if don’t have all the historical equipment, a big chopping board will do just fine.

Ingredients

For the filling:

1.5 kg mixed meat, composed of:
- Pork shoulder
- Beef chuck (stewing steak)
- A piece of fat
Oil and butter in equal parts
La Saporita seasoning
Bay leaves
Bonarda wine
600 g breadcrumbs
150 g Grana Padano
Minced braised meat
Some braising sauce added in the mixer (quantity as needed to bind)
5 eggs

For the pasta

1 kg type 0 flour
8 eggs
A little water
Salt to taste

Method

Prepare the filling:

Brown the mixed meats for 10 minutes.
Add seasonings, fats, and some Bonarda.
Let it stew for 5–6 hours total (Andrea says 2–3 hours was the older childhood method; now he cooks it for longer, so I’d suggest doing this one a full 24 hours before.)
Replenish with Bonarda when needed.
Once cooked, mince the meat using a meat grinder or mezzaluna.
Separate the meat + sauce for dressing the pasta. Then get ready to fill your pasta with the filling.

Prepare your pasta:

Flour by mixing together the ingredients and rolling it out.
Then use a rolling pin to roll into flat sheets and thread it through a pasta maker.
Roll your filling into small balls and place the small balls even distance apart on a thin sheet (sort of like when you’re preparing to wrap a Christmas present) and make sure there is enough dough to cover the ball from the other side.
Use a cutter or a knife to create individual pieces, making sure to pinch the edges so they are secured. Place on a well-floured tray before serving.