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Mario Batali's Leek, Parsnip and Carrot Agnolotti in Brodo

Leek Parsnip Carrot Agnolotti Brodo Mario Batali
Italian Stew
skill level
Moderate
time
30-60min
servings
8
cost
$
Contributed by :
Leek, Parsnip and Carrot Agnolotti in Brodo Recipe: Warm up with a bowl of this Italian stew that's full of vegetable ravioli.
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ingredients
  • Extra-Virgin Olive Oil
  • 2 medium Carrots (peeled and sliced into 1/4-inch coins)
  • 1 Parsnip (peeled and cut into 1/4-inch pieces)
  • 1 Leek (cut in half lengthwise and thinly sliced; rinsed thoroughly; tough greens discarded)
  • 1/3 cup Ricotta (drained)
  • 1/3 cup grated Italian Fontina
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup Italian Parsley (chopped; plus more for garnish)
  • 1 tablespoon fresh Thyme leaves (chopped)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt
  • freshly cracked Black Pepper
  • 6 cups fresh Chicken Stock
  • 1 1/2 pounds fresh Pasta Sheets
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra-Virgin Olive Oil
    2 medium Carrots (peeled and sliced into 1/4-inch coins)
    1 Parsnip (peeled and cut into 1/4-inch pieces)
    Salt
    1 Leek (cut in half lengthwise and thinly sliced; rinsed thoroughly; tough greens discarded)
    Heat a large pan over medium-high with a few tablespoons of olive oil. Sauté carrots and parsnips, seasoning with salt, for 2 minutes. Toss in leeks and cook until translucent, about 3 minutes. Remove from heat and transfer to a food processor. Puree until smooth. Set aside to cool to room temperature.
  • 2
    6 cups fresh Chicken Stock
    1/3 cup Ricotta (drained)|
    1/3 cup grated Italian Fontina
    1/4 cup freshly grated Parmigiano-Reggiano
    1/4 cup Italian Parsley (chopped; plus more for garnish)
    1 tablespoon fresh Thyme leaves (chopped)
    1/4 teaspoon freshly grated nutmeg
    freshly cracked Black Pepper
    Meanwhile, heat stock in a Dutch oven. Once vegetable mixture is cool, stir in cheeses, herbs and spices. Adjust seasoning to taste.
  • 3
    1 1/2 pounds fresh Pasta Sheets
    Lay pasta sheet on cutting board, cutting in 2 2-inch long strips. Place tablespoons of filling along the strips, 2 inches apart. Brush dough with water then fold top half over. Press edges to seal, pushing out any air pockets. Use a knife or fluted pastry cutter to cut out agnolotti.
  • 4
     
    Place agnolotti in broth and cook for 3 to 4 minutes or until pasta is cooked to al dente. Use a slotted spoon to portion out agnolotti into bowls. Ladle broth over top and garnish with parsley.

    Helpful Tips:
    1. Agnolotti refers to the shape of the pasta. You can fill them with anything you like.
    2. After cutting the agnolotti, make sure you pinch and seal all the edges so they don't unfold.
    3. You can use any stock/broth for the soup.
 
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