Stuffed agnoletti with Burrata2h | Difficulty Medium | 2 portions
For the agnolotti :
- 1 drained Burrata (200 g) cut in dices
- 200 g of raviolis pastry of ½ cm
- 30 g of grated Parmigiano Reggiano Michelangelo
- Nutmeg
- 1 egg yalk beaten
For the sauce :
- 20 ml of olive oil
- 2 chopped gloves of garlic
- 5 g of oregano
- 10 g of chopped parsley
- 3g of chopped red chili pepper
- 60 g stoned black olives
- 300 g of peeled, seeded and chopped tomatoes
- 150 g of mushrooms slices
Pour la garniture
- Basil leaves
Preparation
How to prepare the agnolotti :
Cut and mix the Burrata with the Parmigiano Reggiano, the nutmeg, and the herbs.
Cut the dough in little rectangle of 3cm x 2cm.
Using a teaspoon, put stuffing at the middle of each rectangle.
Baste the edges with yalk egg and close the dough pressing with fingers. Be careful to well close the dough.
Boil the agnolotti in boiling sated water.
How to prepare the sauce :
In a frying pan with olive oil, brown the garlic, the persley and the red chili pepper.
Add the olives and the mushrooms.
Simmer during 30 min and season.
How to serve:
Drain the agnolotti, add sauce and mix during few seconds.
Decorate with fresh basil leaves & serve warm!
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