Wagyu Beef Agnolotti With Brown Butter And Sage Sauce Recipes

Steps:

• Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
• Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
• Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
• Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
• Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
• To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
• Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
• To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
• Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
• Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

Steps:

• PREPARING THE FILLING: Heat a large saute pan on medium-high heat, and add the grapeseed oil.Once hot, add in the diced onion. Cook until the bottom of the pan is caramelized. Add in the dry sherry. Use a wooden spoon to scrape up the bits of brown, and combine them into the onion. Cook for 20 minutes on medium heat or until the onions are desired color. Add in the cooked Fullblood Wagyu beef, kosher salt, and freshly ground black pepper. Add all ingredients to a food processor. Pulse until no large pieces of onion or beef are seen. Place the onion and beef mixture in a bowl, and chill.
• PREPARING THE PASTA DOUGH: - PART 1: Combine the all purpose flour and kosher salt in a medium size bowl. This is your flour mixture.In a small bowl, mix together the eggs, water, and olive oil. This is your egg mixture.Make a well in the center of flour mixture, and add in the egg mixture. Using a fork, mix everything together until the flour starts to come together. Then, start kneading with your hands. Note: You may need to add a little more water, but the dough should not be sticky.Once the dough has come together in a ball, knead for 2 minutes on a flat surface.Then flatten the dough into a disk, and cover well with plastic wrap. Let the dough rest for 30-60 minutes.
• PREPARING THE PASTA DOUGH - PART 2: Set up the pasta machine. Cut the dough into two pieces. Wrap the second portion of dough well so it does not dry out (while you are working with the first piece). Take the first piece of dough, and flatten it into a rectangular piece that's about a half inch thick. Run the dough through the pasta machine on the #1 or the thickest setting. Note: The setting may vary depending on the type of pasta machine you have. Fold the dough in half. Run it through the machine again, feeding it through the machine at its folded edge. Repeat this process 3 to 4 more times. Change the pasta machine to the next setting (#2). Run the dough through two times, dusting it with a little flour between passes. Repeat this process until you get to setting #6. Once you run the dough through #6, lay it out on a flat surface that is dusted with flour. Lightly brush the surface of the dough with water.
• PREPARING THE AGNOLOTTI: Starting at the bottom edge of the dough, about a half inch from the edge, place 1 teaspoon of filling (in a ball shape) every 1 inch. Note: The beef balls should be 1 inch apart as they sit across the flat dough. Working from the bottom, roll up the pasta dough over the filling. Seal off the edge by pressing the two ends together with your thumb. Make sure there are no air gaps in between the filling and the seal. Using a pasta cutter, trim along the dough. Leave a half inch of dough at the edge of the "pillows". Then, working from left to right, take your index finger and press in between the filling. Make sure there are no air pockets between the filling and the dough.Using the pasta cutter, cut in between the "pillows" and fold over. Once folded over itself, use your thumb and index finger to seal the ends. Repeat this process (including running the second piece of dough through the pasta machine multiple times) with all of the dough and filling. Note: If extra filling remains, it can be frozen and used later.Let the agnolotti sit out and dry for 1 hour.
• BOILING THE AGNOLOTTI: Heat a large pot 3/4 full of water. Add 2 tablespoons of kosher salt. Bring the pot to a boil. Working in batches, boil the agnolotti for 2 minutes or until floating. Once the agnolotti is floating, use a slotted spoon to drain. Pull the cooked agnolotti from the water, and place them on a cooking sheet. Repeat the process until all of the agnolotti have been boiled.
• PREPARING THE SAUCE: Heat a large saute pan with 3 tablespoons of butter, 4 sage leaves, and a 1/4 cup of chopped roasted hazelnuts. Once the butter starts to slightly brown, add in the agnolotti and a 1/2 teaspoon of kosher salt. Toss to coat the agnolotti with the brown butter and sage sauce and hazelnuts. Repeat this process until all of the agnolotti are sauced.
• FINAL STEPS: Divide the sauced Wagyu beef agnolotti between plates.Top with the grated parmesan cheese.Serve hot, and enjoy!

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
• Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
• Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
• Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
• Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.