Agnolotti Parmigiana

For the Agnolotti Parmigiana, first prepare the dough by mixing the flour with 3 eggs, a teaspoon of salt and the olive oil. Work into a smooth but firm dough.

If necessary, add a little more water. Let the dough rest for half an hour, then roll it out thinly and cut out squares with a pastry wheel. Chop the garlic and onion and fry them with the mince in olive oil.

Season with salt, pepper and the herbs and mix with the egg and parmesan. Let cool a bit and then put about 1 tsp of filling on the squares for each dumpling.

Then fold them in the middle and press them well together. Let dry for at least an hour (can be several hours).

Then cook in salted boiling water until al dente – about 4 minutes. Strain the Agnolotti Parmigiana well and drizzle with olive oil and sprinkle with freshly grated Parmesan.

Preparation Tip:

The Agnolotti Parmigiana can be filled any other way. For example, also with spinach or vegetable ragout.

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