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Polettos Recipes Agnolotti (pasta bag) with creamy potato filling in sage butter sauce


No one at the table will get enough of the agnolottis stuffed with potatoes. Star cook Cornelia Poletto combines the little pasta bags with a creamy sage butter sauce.


For the pasta dough

  • 75 g of flour
  • 125 g durum wheat semolina ("Semola di grano duro", available in Italian delis)
  • 2 eggs (size M)
  • 1 pinch of salt

For the filling

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  • 1 kg of coarse sea salt
  • 4 medium potatoes (about 400 g, eg organic Linda)
  • 200 ml of milk
  • 100 g of butter
  • salt
  • nutmeg
  • pepper
  • 100 g freshly grated Parmesan cheese
  • 1 egg (separated)

For the sauce

  • 500 ml poultry stock
  • 125 g of butter
  • 6 sage leaves (in fine stripes)
  • salt
  • pepper from the grinder
  • 100 g of bean kernels (blanched for about 1/2 minute and pressed out of the pellets, of about 400 g of broad beans)
  • 40 g of dried tomatoes (in oil, drained and cut into strips)

1. Knead the ingredients for the pasta dough with your hands for about 10 minutes to a smooth, supple dough. Wrap in cling film, refrigerate for at least 1 hour.

2.Preheat oven to 160 degrees. Place sea salt on a baking sheet. Wash potatoes, put them on top. Cook on the second tray from the bottom for about 1 hour (use a sharp knife to test if they are soft), allow to cool slightly, peel. Still warm through a potato press.
3.Heat milk, butter and spices. Stir into the mashed potatoes. Undergo cheese and egg yolk. Taste, leave to cool for approx. 1 hour (this will make the mass firmer).

4. Roll out the dough in portions with a pasta machine. Cut into squares of 8 -10 cm edge length (results in 30 - 40 pieces depending on the size). Put 1 tsp potato filling in the middle. Brush edges with egg whites. Collapse squares into a triangle. Compress sides forward, fold tip back.

5. For the sauce, simmer the stock, butter and sage for about 10 minutes. After 5 minutes, add the beans and dried tomatoes. Let Agnolotti soak in boiling salted water for about 5 minutes.

6. Lift the Agnolotti from the cooking water with a skimmer, pour into the sauce, swirl briefly. Arrange on preheated deep plates. Serve as desired with grated Parmesan cheese.

PRO PORTION: approx. 960 kcal, 26 g protein, 63 g fat, 61 g carbohydrates


PREPARATION TIME: about 1 1/2 hours

REST AND COOLING TIME: approx. 2 hours

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