Prep Time:
5 minutes |
Cook Time:
15 minutes |
Serves:
4 |
This a a dish we had time and time again on our trip to Italy - it's one of the classic dishes of Piedmont. It's stuffed pasta rarely served with much more than a sauce of lightly browned butter with a bit of sage. When the pasta is good simple is often best. Our compound butters are all you need to make a great dish that's can be spectacular. Use your favorite plate or bowl to make it look pretty.
We created this dish pictured above in a cooking class, but Etto's beef ravioli would be a great substitute for this agnolotti that we made, that's basically the regional form of ravioli. The simplicity of this sauce is really makes quality pasta shine. This would also be quite good as a sauce with other Etto pasta like our creste di gallo that has the texture of a stuffed pasta.
Ingredients
|
Preparation
- Boil water for the pasta
- Cook the pasta following the instructions
- Add butter and sage to a pan and cook until lightly browned (or use and Etto butter)
- Add the pasta to the pan and mix well
- Put on a plate and dust with parmesan cheese
