Description
Elegant bone marrow and short rib agnolotti filled with slow braised beef and silky roasted marrow, gently tossed in butter and finished with grated hard cheese for a deeply rich and refined pasta dish.
Ingredients
Scale
- 400 grams fresh pasta dough sheets, rolled thin
- 4 bone marrow bones, about 500 grams
- 800 grams beef short ribs
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup grated hard cheese, about 100 grams
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat the oven to 200 degrees Celsius.
- Season the beef short ribs with salt and black pepper.
- Heat olive oil in a Dutch oven over medium heat and brown the short ribs on all sides. Remove and set aside.
- In the same pot, sauté the chopped onion until soft. Add minced garlic and fresh thyme and cook until fragrant.
- Return the short ribs to the pot with a small amount of water, cover, and braise in the oven for about 2 hours until tender and easily shredded.
- While the ribs cook, place the bone marrow bones on a baking tray and roast for 15 to 20 minutes until the marrow is soft.
- Scoop the marrow from the bones and mix with the shredded short rib meat. Adjust seasoning if needed and allow the filling to cool.
- Place small spoonfuls of filling along the pasta sheet, fold over, press to seal firmly, and cut into agnolotti shapes.
- Bring a large pot of salted water to a boil and cook the agnolotti for 3 to 4 minutes until tender.
- Melt unsalted butter in a skillet and gently toss the cooked agnolotti to coat.
- Serve immediately topped with grated hard cheese and freshly cracked black pepper.
Notes
- Let the filling cool completely before assembling the pasta to prevent tearing.
- Seal the edges firmly to avoid leaking during boiling.
- Cook the agnolotti in batches to prevent overcrowding.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg
