Emma Wilson
Mushroom agnolotti is a type of pasta with a mushroom filling. It is often a homemade vegetarian pasta dish that is considered impressive and sophisticated. The pasta dough is typically made with flour and eggs, while the filling consists of mushrooms, onion, garlic, and various cheeses. The process of making mushroom agnolotti involves creating the dough, preparing the filling, assembling the pasta, and cooking it to achieve a delicate and elegant dish.
| Characteristics | Values |
|---|---|
| Type | Pasta |
| Ingredients | Mushrooms, flour, eggs, olive oil, garlic, salt, white wine, parmesan, pecorino, mascarpone, butter, shallots, mushroom powder, breadcrumbs, parsley, soy sauce, truffle oil, ricotta, saffron, dried tomato, honey, anchovy breadcrumbs, chive oil, taleggio, artichokes, nettles, lemon zest |
| Variants | Wild mushroom agnolotti, chestnut mushroom agnolotti, porcini mushroom agnolotti, venison and mushroom agnolotti, asparagus and ricotta agnolotti, spinach and ricotta agnolotti |
| Preparation | Dough is made with flour and eggs, rolled out and filled with mushroom mixture, sealed, cut into individual agnolotti, cooked in salted water |
| Serving Suggestions | Brown butter sage sauce, truffle oil, seared trumpet mushrooms, saffron, dried tomato, honey |
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What You'll Learn
Making the dough
Preparing the Ingredients and Mixing
Start by gathering your ingredients: flour, eggs, and olive oil. The general rule of thumb is to use 100g of flour and one egg per person, but you can adjust this based on your preferences and the size of your eggs. Create a mound with your flour on a clean counter and dig a well in the centre. Crack the eggs into the well and add a teaspoon of olive oil. Using your fingers, break up the egg yolks and begin to slowly draw in the flour with a swirling motion. Continue drawing in more flour until the mixture becomes challenging to mix with your fingers.
Forming and Kneading the Dough
At this point, you should have a shaggy dough. Use a pastry scraper to form it into a ball. Now comes the crucial step of kneading. Knead the dough for about 10 minutes until it transforms into a smooth and elastic consistency. If the dough feels too dry during kneading, spritz it with a little water, and if it becomes sticky, sprinkle a small amount of flour onto your hands and the dough. The dough's consistency is essential, so don't skip this step!
Resting the Dough
Once your dough is smooth and elastic, it's time to let it rest. Cover the dough with a clean bowl and leave it undisturbed for 30 minutes to an hour. This resting period is crucial, as it allows the gluten in the dough to relax, making it easier to roll out and work with. It also ensures that your dough won't tear or become sticky when you fill and shape your agnolotti.
Rolling and Filling
After the dough has rested, it's time to roll it out. You can use a rolling pin, but a pasta machine will help you achieve a thinner, more delicate sheet of pasta. Cut your pasta sheet in half to make it more manageable, and then pipe teaspoonful dollops of your mushroom filling down the middle of each sheet, leaving about half an inch between each dollop. Brush some water around the filling, and then carefully fold the pasta over, enclosing the filling.
Sealing and Shaping
Press the dough down firmly where it lies on top of the filling to ensure a good seal. Use a pasta cutter or a sharp knife to trim any excess dough. Then, use your thumb and forefinger to press together the dough that encases the filling, creating small pockets that will become your individual agnolotti. Finally, cut through each sealed pocket to separate your agnolotti. Place the finished pieces on a well-floured surface to prevent them from sticking.
Creating the perfect dough for mushroom agnolotti takes practice, but with patience and attention to detail, you'll be able to make delicious, delicate pasta at home. Enjoy the process and savour the results!
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Preparing the filling
Next, heat a tablespoon of olive oil in a large stainless steel or non-stick frying pan over medium to medium-high heat. Add your choice of aromatics, such as finely chopped onion, shallots, or garlic, and sauté for about 3-4 minutes until they start to become translucent. Then, add the mushrooms and continue cooking for about 6-7 minutes until they are dark in colour and have released most of their liquid. You can also add some salt at this stage to help draw out the moisture.
At this point, deglaze the pan by adding dry white wine, such as a Sauvignon Blanc or Pinot Grigio. You can also add a unique twist by including a few tablespoons of the reserved porcini soaking liquid, if using. For an extra savoury boost, crumble in a stock cube and let the liquid simmer until it has mostly evaporated. This step is crucial, as too much liquid will make your filling soggy.
Remove the pan from the heat and let the mushroom mixture cool down. This step is important, as adding the remaining ingredients while the mixture is hot can cause them to melt or cook, altering their flavour and texture. Once cooled, stir in your choice of creamy elements, such as mascarpone, cream, or ricotta cheese, along with grated Parmesan or Parmigiano Reggiano. For an extra punch of umami, you can also add mushroom powder.
Finally, season the filling to taste with ingredients like salt, pepper, balsamic vinegar, or even a dash of soy sauce. Keep in mind that the filling should be moist but not watery, as this can affect the integrity of your agnolotti. If your filling is too wet, simply return it to the heat and cook until some of the liquid has evaporated. However, be careful not to let it become too dry, as this will make it difficult to work with.
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Shaping the agnolotti
Once you have your thin pasta sheet, cut it in half to make it more manageable. Pipe teaspoon-sized dollops of your filling down the middle of the pasta sheet, leaving a gap of about half an inch between each dollop. You can adjust the amount of filling to your preference, but remember that you will be folding the pasta over, so don't overfill.
Brush some water around the filling to help the pasta stick together. Then, carefully fold the pasta over the filling, using the side without the filling. Ensure you don't trap any air in the pasta, as this could cause it to burst when cooking.
Pinch the pasta where there is no filling to separate each piece and create individual agnolotti. Use a pasta cutter or sharp knife to trim any excess dough lengthwise and then cut across each pinch. Squeeze the ends of each agnolotti to ensure they are properly sealed.
Place the finished agnolotti on a well-floured surface to prevent them from sticking. Repeat the process with the remaining dough and filling.
Your carefully crafted mushroom agnolotti are now ready to be cooked and enjoyed with your favourite sauce.
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Cooking the pasta
The cooking process for mushroom agnolotti involves several steps, from preparing the dough to sealing and cooking the pasta. Here is a detailed guide to help you through the process:
Preparing the Dough
To make the dough, start by creating a mound of flour on a clean surface and digging a well in the centre. Crack the eggs into the well and add olive oil. Using your fingers, break up the egg yolks and gradually draw in the flour with a swirling motion. Keep drawing in flour until the dough becomes challenging to mix with your fingers. At this stage, use a pastry scraper to bring the dough together into a ball.
Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too dry, spritz it with a little water, and if it's too sticky, sprinkle a small amount of flour over it. Cover the dough and let it rest for 30 minutes to an hour. This resting period is crucial, as it allows the gluten in the flour to relax, making the dough easier to work with and preventing it from tearing or becoming sticky.
Rolling and Filling the Pasta
Once the dough has rested, it's time to roll it out. You can use a rolling pin, but for a thinner, more delicate pasta, consider using a pasta machine. Roll the dough into thin sheets, ensuring it's not too sticky by using flour as needed. Cut the pasta sheets in half to make them more manageable.
For the filling, pipe teaspoon-sized dollops of your chosen mixture (mushroom, cheese, and herb filling) down the middle of the pasta sheets, leaving about half an inch between each dollop. Brush some water around the filling to help seal the pasta. Then, fold the pasta over, covering the filling completely.
Sealing and Shaping the Agnolotti
To seal the agnolotti, firmly press the dough together where it overlaps and encases the filling. Use your thumb and forefinger to create small pockets, ensuring no air is trapped inside, as this can cause the pasta to burst during cooking. Use a serrated dough cutter to separate the individual agnolotti, pressing firmly to seal the edges completely. The shape and seal of the agnolotti are essential to ensure they don't burst open during cooking.
Cooking the Agnolotti
To cook the agnolotti, bring a pot of well-salted water to a boil. Carefully place the agnolotti into the boiling water and cook for about 4 minutes. Fresh pasta cooks quickly, so keep an eye on it to avoid overcooking. Melt some butter and add finely chopped sage leaves to make a simple sauce to coat the cooked agnolotti. Alternatively, you can create a more complex sauce by reducing white wine, stirring in cold butter, and thickening it with crème fraîche.
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Sauce and seasoning
Mushroom agnolotti can be seasoned with salt, pepper, balsamic vinegar, and soy sauce. The soy sauce is said to bring out the earthy umami flavour of the mushrooms. The pasta should be cooked in well-salted water for 4 minutes. It can then be served with browned butter flavoured with sage leaves. A creamy sauce can be made by simmering white wine and stirring in cold butter and crème fraîche.
For a truffle oil sauce, dried porcini mushrooms are soaked in hot water for 30 minutes, then drained, reserving the water. A tablespoon of olive oil is heated in a frying pan, and onion and garlic are added and fried on low heat for 3-4 minutes. The mushrooms and porcini are then added and fried until dark, about 6-7 minutes. Dry white wine and the reserved porcini water are added, along with a stock cube, and simmered until the liquid evaporates.
A brown butter sage sauce can be made by garnishing with trumpet mushrooms that have been seared and basted in brown butter. The agnolotti can also be served with a saffron, dried tomato, and honey sauce.
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Frequently asked questions
Mushroom agnolotti is a pasta dish. It is made by stuffing homemade pasta dough with a creamy mushroom and cream cheese filling.
To make the pasta dough, you will need flour, eggs, and olive oil. For the filling, you will need fresh organic mushrooms, onion, garlic, breadcrumbs, Parmigiano Reggiano, and flat-leaf parsley. You will also need a pasta machine or rolling pin to roll out the dough.
You can use a variety of mushrooms, including wild woodland mushrooms, chestnut mushrooms, or porcini mushrooms. Porcini mushrooms have a rich and earthy flavor and add great substance to the dish.
