Agnolotti with Grana Padano and Prosciutto di San Daniele

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Agnolotti with Grana Padano and Prosciutto di San Daniele


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour and 45 minutes . Variety: Filled pasta


180 g wheat flour 
70 g durum wheat flour 
2 eggs 
1 egg yolk 
1 egg white to brush 
250 g big waxy potatoes 
200 g fresh grated Grana Padano
1 pinch nutmeg, fresh grated 
2 egg yolks 
sea salt 
white pepper 
50 g sour cream 
100 g Prosciutto di San Daniele, in thin slices 
50 g Grana Padano, grated 
350 ml chicken stock 
80 g butter 
40 g sage leaves, delicately cut 
sea salt 
black pepper


Cook the potatoes at 160° C in the oven until they become soft. Peel them and put them through a potato press. Then add all the other ingredients for the filling and mix. 
Mix flours, eggs and egg yolk together and knead the resulting dough for 10 minutes. Cover the dough with cling film and leave to rest for a while. 
Roll out the pastry and cut out squares of 10 x 10 cm and place a hazelnut size portion of the filling in the middle of each square. Brush egg white on around it and fold over to make a triangle. Then take each triangle in your hands and press the two outer corners together and fold down. Sprinkle a little flour on a clean tea-towel and place the Agnolotti on it. Bring the broth and the butter to boil, stirring constantly, for 3 minutes, add the sage and season with salt to taste. Place the Agnolotti in boiling water, reduce the temperature and leave to simmer gently until cooked.  Remove them with a slotted spoon and place them in the sauce. Let everything simmer for a few moments to heat through and season with pepper. Fold the ham in the form of little roses and place them in between the Agnolotti. Sprinkle with Grana Padano. 
Anna Sgroi