Oh yummy. I had some pasta left over and some Italian sausage that I bought recently that needed to be used up, so looking in my cupboards this is what I threw together and it worked an absolute treat. Super tasty and filling.
Makes 2 servings
100g pasta (of your choice)
50g spiced italian sausage (any of your choice)
4/5 mushrooms – sliced
handful of piccolo tomates (or cherry if you have) – sliced in half
OMG!…..I got my pasta maker a wee while ago and have been dying to try these.
Originally from Piedmont Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it.
Easier to make than its fiddly relatives ravioli and tortellini, agnolotti are small parcels made by piping dots of filling and folding and pinching it to seal. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, meaning ‘pinched’.
Makes 2-4 portions
To make the Pasta
275g ‘OO’ Pasta Flour
Sift Flour and make into a ring on your worktop or put into a bowl of a mixer and make a well in the middle. Whisk the eggs and pour into the middle, add salt. Gently mix the flour and eggs together until you get a dough, knead for a few minutes until smooth.
Wrap in cling film and refrigerate for at least 1 hour.
To make the Sausage mixture
1 packet of Italian Sausages or any of your preference. I found these in my local supermarket and they are super tasty.
1 Leek – sliced
Heat a little oil in a non stick pan.
Break up the sausages and lightly fry until browned, remove to the side.
Add a little butter to the pan and fry the leeks until slightly browned.
Add both the sausage and leek to a processor and blitz until small pieces.
To assemble to Agnolotti
Remove pasta from fridge and cut into 4 pieces.
Flatten each pasta piece with you hand and feed through a pasta machine. I used 5 passes on No. 1, 3 passes on No. 3, 2 passes on No. 5, 2 passes on No. 6, 1 pass through on No. 7. You want it so the pasta is about 2mm thick and at least 30cm long.
Take a small tsp of the sausage mixture and place onto the pasta in the middle leaving 1cm in between each spoonful.
Take the bottom end and fold over the mixture to make a tube like shape and press to seal along lengthways. Trim to neaten.
Taking your finger, press in between each section to make the individual parcels. Take the top section lengthways and fold back over the pasta to create a parcel.
Using a cutter slice each section and place onto a tray.
You can now refigerate until you are ready to cook.
When ready, bring a larg pan to boil add some salt, cook for about 3 – 5 minutes until ready.
Meanwhile make the sauce
To make the White wine sauce
1 x 18.7cl bottle of white wine
200g Creme Friache (I used low fat)
75ml Skimmed Milk
Salt & pepper to taste
Fresh Coriander – finely chopped
Squeeze juice of 1/2 lemon
Gently heat a non stick pan and pour the white wine in, bring to a boil and reduce until half.
Add in the creme friache, milk, salt, pepper, lemon juice and coriander and continue to boil for about 5 minutes or until sauce has thickened slightly.
When pasta is ready, drain and put into the pan of sauce and mix together.
I served on a bed a steamed vegetables.
I have a steam pot, so I put some asparagus, spinach and sweet peppers in and steamed for 2 minutes.
If you have some pasta left over, you can wrap in cling film and freezer for up to 1 month.
This was originally a slimming world recipe I found but thought it needed more flavour so I added my own spin on it. It was very delicious, if I do say so myself, and very filling.
I made some wholemeal baguettes to go with it too which went perfectly for soaking up the left over sauce on the plate.
6 Chorizo Style Sausages
3 sweet peppers – chopped
1 tsp garlic granules
1 tsp dried chillies
2 tsp smoked paprika
1 tbsp worcestershire sauce
150ml chicken stock
250g red kidney beans (or any other bean can be used)
4 spring onions – chopped
150g red lentils
knob of butter
Chopped fresh parsley for garnish
Spray a large pan with little oil on medium to high heat, gently fry the garlic, peppers and onion for a few minutes.
Add in the sausages and brown all over, about 5-10 minutes
Meanwhile put red lentils into a pan and add about 5cm water, bring to the boil, once boiling remove the white foam then add the knob of butter and mix through, remove from heat.
Add into the pan with sausages and vegetables the chilli, paprika, worcestershire sauce, passata, stock, beans and lentils then mix through. Gently bring to boil then reduce to a medium simmer for about 20 minutes.
If sauce is still too runny, bring to boil and boil gently for about 5 minutes until it thickens.