Small parcels of pasta are stuffed with ground veal, shallots and ricotta and served in a rich mushroom sauce reduction.
Sift flour and salt together
Pile flour into a mound on counter top and make a deep well in the center
In a bowl, lightly beat the eggs, and olive oil together
Gently pour the eggs into the well you've made in the flour.
Starting from the inside, start mixing the flour into the egg, being careful not to let the eggs run out of the center.
Do this until about ½ the flour is mixed in, it should now be a very sticky, but kneadable dough. Knead the rest of the flour in and continue kneading for 10 minutes or so. Until elasticky, not dry.
Allow to rest for about 30 mins at room temperature
Run through pasta machine as per the directions on your machine, don't make them too thin!! My machine goes to 7, I finish it at level 6.
Heat olive oil in pan. Brown veal in large skillet over medium high heat.
Remove veal from pan and put in large bowl. Add a bit more olive oil to the pan
Add chopped shallots and cook for about 5 minutes over medium heat until tender
Add garlic, rosemary, and oregano and cook for another 5 minutes or so until all the flavours have combined. Allow to cool in the fridge. Add parmesan and ricotta. Mix thoroughly.
Salt and pepper to taste.
Cut pasta into squares after running it through the machine, add about 1 Tbsp to center of square, use some water and wet two edges of the square and fold into a triangle.
Seal with a fork (press lightly and try not to pierce the pasta!!!) Place on WELL FLOURED surface until ready to use. The pasta will stick to each other if this is not done! Boil a large pot of salted water, add pasta, and cook for 5-6 minutes or until desired tenderness is reached.
Fry chopped up bacon in pan until slightly crispy
Heat oil in large pan. Add mushrooms and allow to cook for about 10 minutes with a lid on. Stir frequently. Add Marsala wine and allow the mushrooms to cook in the wine for a few minutes. Add 2 1/2 cups beef broth and 1 cup water. Allow to simmer for about 10 minutes. Move about ½ cup of the liquid to a measuring cup and add the flour, mix well and add flour mixture to liquid in pan, stirring constantly until thick. If the sauce isn't thick enough, repeat until desired consistency is reached. Add tomatoes and parsley, allow to simmer over low heat for about 5 minutes. Place agnolitti on a plate and cover generously with mushroom sauce.
Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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