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Homemade Beef Agnolotti with Roasted Pepper Sauce

Handmade Stuffed Pasta, Agnolotti, Roasted Pepper Sauce, Braised Beef

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Homemade Beef Agnolotti with Roasted Pepper Sauce

Handmade Stuffed Pasta, Agnolotti, Roasted Pepper Sauce, Braised Beef

PREP time 45 min
Rest Time 30 min
Cook Time 15 min
TOTAL time 90 min
Yield 3–4 Servings
Difficulty Advanced / Masterclass

Ingredients

  • Fresh Pasta Dough:

  • 300g Tipo 00 pasta flour (100g per egg)

  • 3 large eggs

  • 1 tbsp olive oil

  • Pinch of salt

  • Splash of water (if needed)

  • Shredded Beef Filling:

  • Pre-cooked slow-braised beef cheek / shredded beef (Lahi)

  • Roasted Pepper Sauce:

  • 3-4 Sweet red bell peppers

Method

  1. 01

    Prepare Pasta Dough: Combine flour, eggs, olive oil, and salt. Knead by hand or in a food processor until smooth and elastic. Wrap in plastic film and refrigerate for at leas  30 minutes.
  2. 02

    Make Roasted Pepper Sauce: Roast sweet bell peppers and hot chili in the oven with olive oil and salt. Place hot peppers in a sealed container for 30 minutes to steam, then peel off skins. Blend peeled peppers with extra virgin olive oil, salt, black pepper, and fresh lemon juice until smooth.
  3. 03

    Roll & Shape Agnolotti: Roll rested pasta dough into thin sheets. Pipe line of shredded beef cheek filling along dough edge, fold over, seal tightly removing air pockets, and cut/pinch into precise agnolotti or tortellini shapes.
  4. 04

    Boil Pasta & Plate: Cook fresh agnolotti in salted boiling water for 2–3 minutes until al dente. Ladle warm roasted pepper sauce into serving bowl, arrange cooked agnolotti on top, and finish with a drizzle of olive oil, salt, black pepper, and fresh tarragon leaves.

Step by step

Clear process images displayed in the same order as the method.

Combine flour, eggs, olive oil, and salt. Knead by hand or in a food processor until smooth and elastic. Wrap in plastic film and refrigerate for at leas 30 minutes. 1
Prepare Pasta Dough:

Combine flour, eggs, olive oil, and salt. Knead by hand or in a food processor until smooth and elastic. Wrap in plastic film and refrigerate for at leas 30 minutes.

Roast sweet bell peppers and hot chili in the oven with olive oil and salt. Place hot peppers in a sealed container for 30 minutes to steam, then peel off skins. Blend peeled peppers with extra virgin olive oil, salt, black pepper, and fresh lemon juice until smooth. 2
Make Roasted Pepper Sauce:

Roast sweet bell peppers and hot chili in the oven with olive oil and salt. Place hot peppers in a sealed container for 30 minutes to steam, then peel off skins. Blend peeled peppers with extra virgin olive oil, salt, black pepper, and fresh lemon juice until smooth.

Roll rested pasta dough into thin sheets. Pipe line of shredded beef cheek filling along dough edge, fold over, seal tightly removing air pockets, and cut/pinch into precise agnolotti or tortellini shapes. 3
Roll & Shape Agnolotti:

Roll rested pasta dough into thin sheets. Pipe line of shredded beef cheek filling along dough edge, fold over, seal tightly removing air pockets, and cut/pinch into precise agnolotti or tortellini shapes.

Cook fresh agnolotti in salted boiling water for 2–3 minutes until al dente. Ladle warm roasted pepper sauce into serving bowl, arrange cooked agnolotti on top, and finish with a drizzle of olive oil, salt, black pepper, and fresh tarragon leaves. 4
Boil Pasta & Plate:

Cook fresh agnolotti in salted boiling water for 2–3 minutes until al dente. Ladle warm roasted pepper sauce into serving bowl, arrange cooked agnolotti on top, and finish with a drizzle of olive oil, salt, black pepper, and fresh tarragon leaves.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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