Kale, Asiago, and Bacon Agnolotti with Mushroom Topping
A few drops of truffle oil added to the pasta dough makes a sublime difference in these mushroom-topped stuffed morsels, shaped like little turnovers.
Prepare Ravioli Pasta Dough according to directions, substituting 1 teaspoon of truffle oil for 1 teaspoon of olive oil. Knead, “knuckle,” rest, then roll the dough as directed.
Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Drain bacon pieces on a paper towel–lined plate. Remove all but 1 tablespoon of the bacon drippings from skillet. Add the onion, and cook, stirring often, until onion is golden. Add the garlic, and cook 30 seconds. Add the kale, in batches, stirring to soften. Sprinkle the water on top, cover, and reduce heat to medium-low. Cook, stirring occasionally, until the kale is tender, about 10 minutes; set aside to cool slightly. In a large bowl, combine the cooked bacon, kale mixture, and the cheeses.
Place a 30-inch-long dough sheet on a work surface; cut out eight 3-inch rounds using a cookie cutter or the top of a glass, inverted. Place rounded teaspoons of the kale mixture in the center of each round. To enclose each filling, fold one side of each dough round over the filling to meet the other side; line up the edges as best you can. Lightly moisten the edges with water, then pinch together to seal. Gently press tines of fork around the sealed edge. Repeat with remaining sheets of dough and filling. Set aside agnolotti while preparing the topping.
THE MUSHROOM TOPPING
Heat the oil in a large nonstick skillet over medium-high water. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Add the mushrooms, salt, and pepper. Cook, stirring, until the mushrooms are softened and lightly browned. Combine the broth and flour in a medium bowl, stirring until the flour dissolves. Add the broth mixture to the skillet, and whisk until the mixture thickens, about 3 minutes. Stir in the tomatoes. Set aside.
Boil 6 quarts of salted water in an 8-quart saucepot over high heat. Slip the agnolotti into the water several at a time, stirring gently. Cook until the pasta rises to the surface and the edges are tender but still firm, about 5 minutes after the water returns to a boil. Remove the agnolotti using a slotted spoon, and drain well. Serve with the Mushroom Topping.
Photography by Mark Ferri Styling by Leslie Orlandini