Impress your guests with this indulgent Truffle and Chestnut Agnolotti recipe, paired with our 2019 IL Mostro. This delectable dish offers an earthy, nutty flavor profile that harmonizes beautifully with the wine's blueberry, cherry, and raspberry notes. The truffle's luxurious aroma adds a touch of sophistication, while the Parmesan cheese provides a delightful salty contrast.
Imagine fresh pasta delicate filled with a velvety smooth mixture of roasted chestnuts, truffles, and Parmesan cheese, all seasoned to perfection and topped with a creamy béchamel sauce. Follow our recipe below for an incredible dinner that will leave your taste buds in pure nirvana.
Truffle and Chestnut Agnolotti
7 oz Flour
2 ea Egg
1 tsp Oil
6 oz Chestnuts, roasted and peeled
2 Tbs Truffle Oil
1/4 c Parmesan Cheese, grated
1/4 c Butter
1 cup Cream
1/2 C Heavy Cream
2 Tbs Butter
1/2 c Parmesan Cheese, grated
Pasta Water, reserved
Salt and Pepper, to taste
Make the pasta dough: On a clean surface (countertop or butcher's block works best) create a mound of flour with a well in the center large enough to hold your eggs and oil. Add eggs and olive oil to the well and begin whisking using a fork, bringing a small amount of flour into the mixture until a shaggy dough begins to form and the flour has been combined. Continue needing by hand until the dough has reached a smooth consistency, about 10 minutes. Alternatively, you can kneed your dough using a stand mixer with a dough hook attachment for 4-5 minutes.
Once your dough has reached a smooth consistency, form into a round disc, cover with plastic wrap and let rest for 1 hour.
While your dough is resting, make your fillilng. In a small saucepan, combine the chestnuts, half of your heavy cream and butter. Bring the mixture to a boil then reduce to a simmer for 15 minutes.
Transfer mixture to a high-speed blender with your truffle oil and parmesan cheese. Blend on medium-high while adding in the remaining cream until the mixture is velvety smooth and just thin enough so the blades do not stick. Season to taste, allow to cool and transfer mixture to a piping bag and set aside for later use.
Divide the pasta dough in quarters and cover the pieces not being used with a towel to prevent it from drying out. Using a pasta machine, roll your dough to a 1/8" thick sheet. Cut the pasta sheet in half lengthwise and pipe a ½-inch-thick strip of filling lengthwise down the middle of the pasta. Brush the top half of the pasta with the egg wash, then pull the bottom half over the filling and press lightly onto the top half of the strip to seal. Using your fingers, press down on the filled section of the pasta to form 1-inch-long pieces of agnolotti. Make sure that there is no filling in between each pasta indent, then using a fluted piecrust cutter, cut the pieces of agnolotti. Transfer the agnolotti to a lightly floured, parchment-lined sheet pan, sprinkle with flour and set aside.
Bring a large pot of salted water to a boil. Add your Agnolotti to the boiling water and cook until tender, 3 to 4 minutes. Meanwhile, begin to prepare the pan sauce with a half cup heavy cream and and a bit of the pasta water. Reduce and add 1/2 cup grated parmesan and cold butter, swirling continuously to emulsify. Strain the pasta and add the Agnolotti to the sauce. If the sauce is too thick, add a bit of pasta water. Turn off the heat, season with salt and pepper, and transfer to a serving dish. Garnish with freshly grated parmesan and serve with your favorite salad!
Enjoy with a glass of 2019 IL Mostro Red Wine!