Agnolotti with Brown Butter & Rosemary

Small, square filled pasta from Piedmont, Italy, agnolotti are typically made with a meat-based filling. Here, they are tossed with a rosemary-infused brown butter sauce.
Average Customer Rating:
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Customer Reviews for Agnolotti with Brown Butter & Rosemary
Review 1 for Agnolotti with Brown Butter & Rosemary
5 out of 5
5 out of 5
TheAufhammer
,Dallas
,TX
May 14, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Lots of Prep, Huge Reward
May 14, 2013
I recently received an Imperia pasta machine as a birthday present and was searching for an excuse to use it when I found this recipe. To tell you the truth, I had forgotten how long it takes to make pasta dough, but every minute of prep time was worth it.
This pasta is absolutely fantastic, given that it could please even the harshest critic: me. It is incredibly rich and complex, but doesn't overpower given the simplicity of the browned butter sauce. There is room for improvisation and, though I have yet to try it, adding roasted asparagus tips to the sauce could be a nice touch.
Overall, the phenomenal flavors of this dish make the start-to-finish time of roughly 2 hours a great choice. Save this recipe for a lazy Saturday evening, a fun date night with the wife, or a dinner to impress your boss.
Note: if you already have pasta dough or have purchased pre-made dough, prep-time can be drastically reduced.
Pros: Yield, Appearance, Adaptable, Impressive, Will Make Again
 
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