You may also like
Categories:
olive oil ground beef ground pork fresh spinach leaves freshly grated Parmesan cheese salt ground black pepper egg wonton wrappers unsalted butter fresh sage
Viewed: 67 - Published at: 6 years agoIngredients
- 2 teaspoons olive oil
- 8 ounces ground beef
- 4 ounces ground pork
- 1/2 cup finely chopped fresh spinach leaves
- 1 cup freshly grated parmesan cheese
- salt, to taste
- ground black pepper, to taste
- 1 large egg
- 84 wonton wrappers
- 3/4 cup unsalted butter
- 3 tablespoons chopped fresh sage
Method
- Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
- Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
- Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
- Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
- Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.
