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

Mario Batali
Servings: 8
30 to 60 min

Italian Stew

  • Ingredients
  • step-by-step directions
Mario Batali's Leek, Parsnip and Carrot Agnolotti in Brodo
  • Extra-Virgin Olive Oil
  • 2 medium Carrots (peeled and sliced into 1/4-inch coins)
  • 1 Parsnip (peeled andcut into 1/4-inch pieces)
  • 1 Leek (cut in half lengthwise andthinly 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
  • 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.
  • Meanwhile, heat stock in a Dutch oven. Once vegetable mixture is cool, stir in cheeses, herbs and spices. Adjust seasoning to taste.
  • 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.
  • 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.
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