Homemade Agnolotti with a simple Butter Basil sauce.

Agnolotti is a pasta that is made from leftover meats. I had some leftover chicken leg meat, so I figured I'd make my first attempt at agnolotti.

First put your meat through a meat grinder.



You can use it as your filler at this point, or add in other stuff. I added a bit of ricotta cheese to mine.



Take your ball of pasta dough that you made and place it on a lightly floured surface with your pasta machine ready to go. I rolled my pasta out on 1 (the thickest setting), 3, 5, then 7. Agnolotti is a thin pasta, so you want it a bit translucent.





Take your filling and scoop it onto the rolled out pasta dough.



Fold the dough over and pinch it closed. I also pinched between the filling to help close it before I cut them into individual pieces. You may need to hand pinch the ends closed like I did. Having a pasta cutting wheel would eliminate this need.



Throw the pasta into a pot of boiling water for approximately 3 minutes. On the right is a pan of melted butter with chopped fresh basil. This is our sauce.



After the three minutes is up, use a slotted spoon to remove the pasta from the boiling water and place it into the butter sauce. Toss the pasta lightly until well coated.



Place the pasta on a plate and use a spoon to drizzle some of the sauce over the pasta (less is more) and garnish with fresh basil and freshly grated parmesan!




Enjoy!!