Kale, Asiago, and Bacon Agnolotti with Mushroom Topping | culture: the word on cheese
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Kale, Asiago, and Bacon Agnolotti with Mushroom Topping

and | November 15, 2013
This article is from: Summer 2013

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.
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Ingredients
  

Ravioli Pasta Dough

Filling

  • 4 pieces bacon chopped
  • 1 small onion diced
  • 2 garlic cloves minced
  • 6 cups firmly packed chopped fresh kale
  • 3 tablespoons water
  • ½ cup shredded asiago cheese
  • ½ cup shredded fresh mozzarella

Mushroom Topping

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 pound cremini mushrooms halved and sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups reduced-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 1 pint grape tomatoes quartered

Instructions
 

  • THE DOUGH: 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.
  • THE FILLING: 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.

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Jacqueline Plant

Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.

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