Hailing from Italy’s Piedmont region yet adopted with gusto across the Italian peninsula, agnolotti are miniature gastronomic wonders that enchant the palate. Our treasured recipe comes from Nonna Lulu’s kitchen. Her tested recipe has often been the centerpiece of family gatherings and the highlight at dinners among friends. Rooted in the culinary traditions of Umbria, it is an exquisite truffle agnolotti pasta recipe, elevating what would be a simple dish of meat ravioli into something truly special.
So, how do you choose the perfect truffle for this masterpiece? Let’s delve in.
The Mystique of Umbrian Truffles: Black vs. Summer Black
When it comes to truffles, Umbria offers some of the finest—particularly the elusive black truffle and its summer counterpart. The classic black truffle is known for its robust, earthy aroma and is usually harvested between November and March.
On the other hand, the summer black truffle, although milder, still packs a flavorful punch and is available from May to September.
This recipe calls for the more economical black summer truffle. For this reason, we are using more of it and choosing to use some of it to infuse the olive oil.
Italian Truffle Brands That Won’t Break the Bank
Whether you’re truffle-savvy or a newcomer, here are some reliable Umbrian truffle brands you can find online and have shipped to your door.
Both Urbani and Savini are among the most prestigious truffle brands in Italy, highly esteemed for their quality and variety of truffle products. Both have an international presence and are renowned for their commitment to excellence. They are commonly found in Italian groceries.
When it comes to accolades, Urbani Truffles is often highlighted for its prominence in the truffle world. Urbani is not only one of the largest truffle companies globally but also a frequent winner of quality and taste awards. Although Urbani is based in Umbria, their influence and accolades are more international in nature.
Of course, there are other smaller, more local producers, who have garnered awards on a regional or national level. The truffle industry is quite artisanal and localized, and many smaller, award-winning companies have less online visibility and can be hard to procure for the home chef.
Certainly, truffles are often called the “diamonds of the kitchen,” and their high price tag reflects a combination of factors that contribute to their rarity and unique flavor profile.
How to Make This Truffle Agnolotti Pasta Recipe
Crafting the Perfect Pasta Dough
On a clean work surface, mound your flour and create a well in the center. Add the whole eggs and a pinch of salt. Using a fork, gently incorporate the flour into the eggs, creating a shaggy dough. Knead until smooth and elastic. The dough should spring back when poked. Let it rest for at least 30 minutes, covered.
Preparing the Filling
While your dough takes a brief hiatus, focus on the filling. Combine ground meats, lemon zest, nutmeg, black pepper, salt, butter, ginger, Parmigiano Reggiano, and an egg yolk. Mix thoroughly.
You can buy wheels (and half wheels) of the real Parmigiano Reggiano here! (affiliate link) This product is certified by the Consorzio del Parmigiano Reggiano. Our family buys half or quarter wheels in Italy, cuts them into wedges and vacuum-packs them for use throughout the year. It’s cheaper per kg then buying wedges in the store.
Rolling and Stretching
Work in batches, keep the unused dough covered. Roll out a quarter of your dough on a floured surface to a 1/4-inch thickness. Use a pasta roller to further thin out the dough until it’s translucent.
Filling and Shaping the Agnolotti
Use a mini ravioli mould! Or…
Lay the rolled dough flat and lightly score shapes for your agnolotti. Place a teaspoon of filling at the center of each scored shape. Seal with another layer of dough, pressing firmly around the edges. Cut and crimp each agnolotti for added flair.
Crafting the Black Truffle Sauce
In a small pot, mix finely grated truffle and olive oil. Heat until the oil bubbles. Remove from heat and add coarsely grated truffle.
The Grand Finale
Boil your agnolotti in salted water for about five minutes.
Finish and Serve
Drain and toss them gently in your homemade black truffle sauce. Finish with a generous sprinkle of grated Parmigiano Reggiano. Buon appetito!
Tips and Tricks
To give your Truffle Agnolotti Pasta Recipe an added layer of indulgence, infuse the eggs with whole truffles a day before.
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Truffle Agnolotti Pasta Recipe
- 1 ravioli mould for 3" (5 cm) ravioli or tools for making ravioli without a mould (ravioli stamp or pasta cutter/crimper)
- 1 grater for grating the truffle (if using whole truffle)
- 2.4 cups pasta flour or all-purpose flour
- 3 whole eggs
- 1 egg yolk for egg wash (sealing the ravioli)
Agnolotti (Ravioli) Filling
- 1.8 oz ground chicken
- 1.8 oz ground turkey
- 1.8 oz ground pork
- 1.8 oz ground beef
- 1 large lemon zest
- ¼ tsp ground nutmeg
- ⅛ tsp black pepper
- 1 pinch fine salt
- 1 tbsp butter unsalted
- 1 egg yolk
- 3 tbsp Parmigiano Reggiano finely grated
- ¼ tsp fresh ginger optiona
- 2 whole black summer truffle ½ finely grated, ½ shaved or coarsely grated
- ¾ cup olive oil extra virgin
Prepare the Pasta Dough
- On a work surface, pile the flour and create a well in the center. Add the whole eggs and a pinch of salt to the well. Use a fork to gradually incorporate flour from the sides, beating it into the eggs.When the dough is shaggy, press it into a loose ball. Knead the dough until smooth and elastic. Test its readiness by pressing your finger into the dough; it should spring back. Cover and let rest for 30 minutes.2.4 cups pasta flour, 3 whole eggs
Create the Filling
- Combine ground chicken, turkey, pork, beef, lemon zest, nutmeg, black pepper, fine salt, butter, fresh ginger, Parmigiano Reggiano, and one egg yolk. Mix thoroughly.1.8 oz ground chicken, 1.8 oz ground turkey, 1.8 oz ground pork, 1.8 oz ground beef, 1 large lemon zest, ¼ tsp ground nutmeg, ⅛ tsp black pepper, 1 pinch fine salt, 1 tbsp butter, 1 egg yolk, 3 tbsp Parmigiano Reggiano, ¼ tsp fresh ginger
Roll and Stretch the Pasta
- Divide the dough into four parts, keeping unused portions covered to prevent drying.On a floured surface, roll one dough portion into a 1/4-inch thick rectangle.Use a pasta roller to stretch the dough. Starting at the widest setting, pass the dough through. Continue passing the dough through, each time reducing the width of the pasta roller by one setting. Stretch the dough like this until it is thin and slightly translucent.
Form Ravioli: Two Methods
- Using a Mould:Lay a sheet of stretched dough over a ravioli mold.
- Press filling into the mold's cavities. Apply egg yolk wash around each.1 egg yolk
- Cover with a second dough sheet and press to eliminate air pockets.
- Using a Stamp:Lay a sheet of stretched dough on a floured surface. Lightly score shapes using a ravioli stamp or 2-inch biscuit cutter.Place a teaspoon of filling at the center of each score. Brush egg yolk wash around the filling.Cover with a second sheet, press to seal, and cut out with the same stamp. Crimp edges with a fork.
Make the Truffle Sauce
- Rinse and dry fresh truffles. Finely grate one and coarsely grate the second.2 whole black summer truffle
- Heat the olive oil in a pot with the finely grated truffle until it bubbles. Turn off the heat and stir in the coarsely grated truffle.¾ cup olive oil
Cook the Agnolotti
- Boil the ravioli in salted water for approximately 5 minutes. Inspect one for doneness.
Finish and Serve
- Drain the ravioli and toss them in the truffle sauce. Top with freshly grated Parmigiano Reggiano. Buon appetito!