RECIPES

Sausage-Romano Agnolotti with Maple Brown Butter

Wisconsin Cheese Sausage-Romano Agnolotti with Maple Brown Butter Recipe
Active Time
1.25 Hours
Servings
4

Ingredients

Homemade Pasta:

Sausage-Romano Filling:

Sauce:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Romano can be used in this recipe.

Instructions

Homemade Pasta:

  1. Combine flour and salt in a large bowl. Make a well in the center. Beat eggs and egg yolks in a bowl; pour into well. Using a fork, stir flour mixture, dragging a small amount at a time from sides of well into eggs. Add olive oil, a tablespoon at a time, continuing to drag flour mixture until dough forms a ball.
  2. Turn dough out onto a lightly floured surface; knead for 4-5 minutes or until smooth and elastic. Wrap dough in plastic wrap. Let rest at room temperature for 30 minutes.

Sausage-Romano Filling:

  1. Meanwhile, cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Cool completely. Stir in the eggs, romano and sage.
  2. Divide dough into quarters; keep dough wrapped in plastic wrap to prevent from drying out. Roll out a fourth of the dough with a pasta machine into a thin sheet or rectangle, about 1/16-inch thick. Transfer to a lightly floured surface.
  3. Place 1/2 teaspoonfuls sausage-romano filling about 3/4-inch apart and within 1 inch from bottom edge of dough. Fold bottom edge of dough over filling, pressing to seal dough on sides of filling. Seal along the top edge, taking care to remove any air pockets around filling.
  4. Trim long edge of dough (about 1/2-inch above filling) with a pastry wheel or pizza cutter, and trim short ends of dough. Cut dough between each filling. Place pasta on a baking pan dusted with flour. Repeat steps with remaining dough and filling. Cover pan and refrigerate pasta until ready to cook.
  5. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add pasta in batches; cook for 2-3 minutes or until pasta floats. Remove pasta with a slotted spoon. Bring water back to a boil before cooking remaining pasta. Keep warm.

Sauce:

  1. Melt butter in a large skillet over medium heat. Add pine nuts and maple syrup. Cook for 6-8 minutes or until nuts are lightly toasted and butter is browned, stirring frequently. Add sage; cook 1 minute longer. Add pasta; toss to coat.
  2. Garnish with shaved romano.
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