Recipe for Agnolotti Bolognese

Making the perfect Agnolotti Bolognese should only take approximately 3 hr 25 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Agnolotti Bolognese recipe can feed your family for 6 servings.

There are many different ways to make this Agnolotti Bolognese recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Agnolotti Bolognese recipe.

Agnolotti Bolognese Popular Ingredients

• 1 1/2 cups 00 or all-purpose flour, plus more for dusting
• 1 1/2 cups fine semolina flour
• 2 whole large eggs plus 5 large yolks
• 1 tablespoon whole milk
• 1 tablespoon extra-virgin olive oil
• 1 cup ricotta cheese
• 1 cup mascarpone cheese
• 1/2 cup grated Parmesan
• 1/2 cup beef stock
• 1/2 cup red wine
• 1/4 cup dry porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 8 ounces ground beef
• 4 ounces loose hot Italian sausage
• 4 ounces loose sweet Italian sausage
• 1/4 cup chopped prosciutto
• Kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• 3 cloves garlic, minced
• 2 bay leaves
• 1 onion, cut into small dice
• 4 cups crushed tomatoes
• 1/2 cup heavy cream
• 1 bunch fresh parsley, chopped
• Kosher salt
• Extra-virgin olive oil, for serving
• Grated Parmesan, for serving

Steps for making Agnolotti Bolognese

1. For the pasta dough: Whisk the 00 or all-purpose flour and the semolina flour in the bowl of a stand mixer to combine. Make a well in the center.
2. Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes.
3. Lightly flour your work surface and turn the dough onto it. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.
4. For the filling: Combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pastry bag and refrigerate until needed.
5. For the ragu: Put the beef stock, red wine and porcinis in a small saucepan. Bring to a boil over high heat, reduce the heat and let the mixture simmer.
6. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef, hot and sweet Italian sausages and prosciutto and cook, breaking up the beef and sausage with a whisk, until well browned, about 10 minutes. Season with some salt and pepper.
7. Stir the tomato paste into the meat, then stir in the rosemary, thyme, garlic, bay leaves and onions and cook, stirring, until the onions soften slightly, about 5 minutes.
8. Strain the beef stock mixture into the meat. Add the tomatoes and bring the mixture to a boil. Reduce the heat so the mixture simmers and cook, stirring occasionally, until thickened, about 45 minutes. Add the cream and continue to simmer another 15 minutes or so. Stir in the parsley. Taste and adjust the seasoning if necessary.
9. To fill and finish the agnolotti: Cut the dough into 4 pieces. Set a pasta roller at the widest setting.
10. Pass the first piece of dough through the roller, fold it in half and run it through again. Fold the dough in half again, dust it with flour, and run it through the roller again. Reduce the width setting on the roller and run the dough through. Continue to run the dough through, reducing the width with each pass, until the pasta is thin enough so that you can see the shadow of your hand through the other side. Lightly flour your work surface and lay the pasta sheet on top.
11. Pipe 1 teaspoon of filling about 1 inch from the edge. Continue to pipe additional teaspoons of filling 1 inch apart, from one end to the other. Fold the dough over so that it extends about an inch past the filling (it won¿t extend to the opposite edge), press to seal the long edge and then trim the excess dough from the sealed side. With your fingers perpendicular to the table, pinch between the mounds to seal the filling in. Then use the cutter to cut between each mound, through the pinch, creating little purses. Dust the finished agnolotti with flour. Refrigerate until ready to cook. Repeat the process with the 3 remaining pieces of dough and the filling.
12. Bring a large pot of salted water to a boil over high heat. Add the agnolotti, stir and, when they float to the surface, leave them in the water for an additional minute. Use a spider or slotted spoon to transfer the agnolotti to a large bowl. Ladle over some ragu, toss, drizzle with olive oil and sprinkle with grated Parmesan. Serve immediately.

Popular Categories for this Recipe

• Bolognese – Bologna (/bəˈloʊnjə/, UK also /bəˈlɒnjə/, Italian:  (listen); Bolognese: Bulåggna ; Latin: Bonōnia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different nationalities. Its metropolitan area is home to more than 1,000,000 people. It is known as the Fat, Red, and the Learn’d City due to its rich cuisine, red Spanish tiled rooftops, and being home to the oldest university in the western world.Originally Etruscan, the city has been one of the most important urban centres for centuries, first under the Etruscans (who called it Felsina), then under the Celts as Bona, later under the Romans (Bonōnia), then again in the Middle Ages, as a free municipality and signoria, when it was among the largest European cities by population. Famous for its towers, churches and lengthy porticoes, Bologna has a well-preserved historical centre, thanks to a careful restoration and conservation policy which began at the end of the 1970s. Home to the oldest university in the Western world, the University of Bologna, established in AD 1088, the city has a large student population that gives it a cosmopolitan character. In 2000 it was declared European capital of culture and in 2006, a UNESCO “City of Music” and became part of the Creative Cities Network. In 2021 UNESCO recognized the lengthy porticoes of the city as a World Heritage Site.Bologna is an important agricultural, industrial, financial and transport hub, where many large mechanical, electronic and food companies have their headquarters as well as one of the largest permanent trade fairs in Europe. According to the most recent data gathered by the European Regional Economic Growth Index (E-REGI) of 2009, Bologna is the first Italian city and the 47th European city in terms of its economic growth rate. As a consequence, Bologna is also one of the wealthiest cities in Italy, often ranking as one of the top cities in terms of quality of life in the country; in 2020, it ranked 1st out of 107 Italian provinces.
• Pasta Recipes
• Beef – Beef is the culinary name for meat from cattle.In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.
• Sausage Recipes
• Main Dish

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Agnolotti Bolognese recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon