Mushroom Agnolotti with Truffle Oil Sauce

Mushroom Agnolotti
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Homemade mushroom agnolotti makes an impressive vegetarian pasta dinner. Thinly rolled homemade pasta dough stuffed with a creamy mushroom & cheese filling, all drizzled with truffle oil flavoured butter sauce is an elegant dish that you would find in fancy restaurants. Here, you can learn how to recreate this sophisticated meal in your own kitchen!

When we are short on time and resort to buying ready-made ravioli in the shop, we have two firm favourites: Beetroot & Goat’s Cheese (which you can make at home too, following our recipe here) and Mushroom & Truffle. However, homemade pasta stands head and shoulders above the shop-bought pasta, so whenever we have time, we make it from scratch at home.

I am under no illusion that truffles are expensive, so for this recipe, I chose to use truffle oil in the sauce to give it the flavour of truffle but without an extortionate price tag. Whilst we have used wild woodland mushrooms in this recipe, you can simply use chestnut mushrooms, but I wouldn’t recommend substituting dried porcini. The flavour of porcini is rich and earthy and it adds great substance to the dish in both flavour and texture.

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Mushroom Agnolotti

What is Agnolotti?

Agnolotti is a type of filled pasta from the Piedmont region of Italy. Normally made slightly smaller than ravioli, agnolotti are square or rectangular with three fluted sides. Simpler to make than many filled pasta shapes, agnolotti are made by folding the pasta sheet over the filling, rather than stamping out individual shapes with filling sandwiched between two sheets of pasta dough.

Tools & Equipment:

Yes, you can make filled pasta with just a rolling pin and a sharp knife! However, if you’re planning to make pasta regularly, it’s definitely worth investing in some great tools that make the process a breeze. Here’s what we have and use:

A Food Processor (optional): food processors can be used to make the dough. It helps distribute the water or eggs in the flour by pulsing the blades. However, I feel it’s easy enough to do it with your hands. What food processor is extremely useful for, though, is making fillings for your stuffed pasta and a variety of pasta sauces. We highly recommend the Kenwood Food Processor.

Pasta Machine is essential for thinly rolled pasta. Whilst you can roll your dough using a rolling pin, it is unlikely you will get it as thin. The best filled pasta has the filling as the star of the show, so you don’t want it to be too dough-heavy. We use Marcato Atlas Pasta Machine.

Dual Cutter (or a very sharp knife): a cutter we use has two blades, one for a straight edge, and another one for fluted. You can simply use a pizza cutter or a very sharp knife.

How to Freeze Homemade Agnolotti?

First, arrange your agnolotti (or any other filled pasta for that matter) in a single layer on large floured trays. Place the trays in the freezer for 3-4 hours until they are fully frozen. Then take them out and transfer them to bags or freezer-friendly boxes to save space. How long you can keep them in the freezer depends largely on the filling, but you are best to eat them within 2-3 months from freezing.

Don’t defrost before cooking them. Simply drop them in boiling salted water and cook for a minute longer than you would with freshly made pasta.

How to Make Mushroom Agnolotti?

To Make the Filling:

Place dried porcini in a bowl, pour just enough hot water to cover the mushrooms and leave for 30 minutes to soak until porcini is fully rehydrated. Once soaked, drain and reserve the water porcini was soaking in. Chop the porcini into small pieces.

Heat a tbsp of olive oil in a large non-stick frying pan. Add finely chopped onion and garlic and fry on low heat for 3-4 minutes.

Add the wild mushrooms and porcini to the pan and fry until they are dark in colour, about 6-7 minutes.

Tip in the dry white wine and the 4 tbsp of the reserved porcini water and crumble in the stock cube. Leave to simmer until the liquid has evaporated completely (otherwise your filling will be too wet).

Remove the pan from the heat and season with salt and pepper and allow to cool down.

Once cooled, add the mushroom mixture to a food processor, and pulse into a coarse paste. If you like a smooth filling, go ahead and blitz it for longer. We personally prefer a bit more texture.

Scoop the paste into a large bowl, add the cream cheese, grated parmesan and parsley. Stir to combine. Place the mixture into the fridge whilst you prepare your pasta dough.

To Make Pasta Dough:

Place the flour onto a kitchen surface and make a well in the centre. Crack the egg into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tbsp of water. If it’s too wet and sticky, add a bit of flour.

Wrap a ball of dough in clingfilm (we recommend Kirkland Signature Cling Film – it is strong and it lasts forever) and leave the pasta to rest for 30-60 minutes at room temperature.

Divide the pasta dough into 4. One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable.

To Assemble and Cook:

Spray your pasta sheets with a little water. Place a tbsp of filling (or pipe) spaced out by approx 4cm across the length of the pasta sheets. Fold the dough over the top of the filling. Use your thumb to compress the dough around the filling making sure you don’t leave any air pockets. Press down with the side of your hand to seal along the long edge. Using a fluted cutter, cut into small pillows (these should have three fluted sides, as shown in the photos above).

Bring a large pan of salted water to a boil. Carefully drop the agnolotti into the pan. Shake the pan by the handles gently to ensure the pasta doesn’t stick to the bottom or each other. Cook for about 3-4 minutes.

To Make the Sauce:

Roughly chop the hazelnuts and add them to a dry pan. Toast the hazelnuts until slightly browned and smell nutty. Set them aside in a bowl.

Place butter in a pan and heat until it’s melted, season with salt, then take off the heat and mix in the truffle oil (adjust the amount of truffle oil to your taste).

Drizzle the sauce over the pasta and scatter the toasted hazelnuts on top.


We LOVE homemade pasta here at Somebody Feed Seb. If you’re are new at making pasta, have a look at our articles below to get you started:

And if you’re ready to roll and simply need some inspiration for other delicious fillings, have a look at our filled pasta recipes below:

Mushroom Agnolotti

Mushroom Agnolotti with Truffle Oil

Homemade mushroom agnolotti makes an impressive vegetarian pasta dinner. Thinly rolled homemade pasta dough stuffed with a creamy mushroom & cream cheese filling, all drizzled with truffle oil flavoured butter sauce is an elegant dish that you would find in fancy restaurants. Here, you can learn how to recreate this sophisticated meal in your own kitchen!
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Prep Time 35 mins
Cook Time 5 mins
Resting Time: 30 mins
Total Time 1 hr 10 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2 portions
Calories 540 kcal

Equipment

  • Pasta Machine
  • Food Processor

Ingredients
  

For Pasta Dough:

  • 100 g 00 flour or semolina flour
  • 1 large egg

For the Filling:

  • 100 g wild/ woodland mushrooms finely chopped
  • 25 g dried porcini mushrooms
  • 100 g cream cheese
  • 1 brown onion finely chopped
  • 25 g parmesan grated
  • 50 ml dry white wine
  • 1 tbsp parsley finely chopped
  • 1 garlic clove minced
  • 1/4 stock cube

For the Sauce:

  • 40 g butter unsalted
  • 1 tbsp truffle oil
  • 1/8 tsp salt
  • 20 g hazelnuts

Instructions
 

To Make the Filling:

  • Place dried porcini in a bowl, pour just enough hot water to cover the mushrooms and leave for 30 minutes to soak until porcini is fully rehydrated. Once soaked, drain and reserve the water porcini was soaking in. Chop the porcini into small pieces.
  • Heat a tbsp of olive oil in a large non-stick frying pan. Add finely chopped onion and garlic and fry on low heat for 3-4 minutes.
  • Add the wild mushrooms and porcini to the pan and fry until they are dark in colour, about 6-7 minutes.
  • Tip in the dry white wine and 4 tbsp of the reserved porcini water and crumble in the stock cube. Leave to simmer until the liquid has evaporated completely (otherwise your filling will be too wet).
  • Remove the pan from the heat and season with salt and pepper and allow to cool down.
  • Once cooled, add the mushroom mixture to a food processor, and pulse into a coarse paste.
  • Scoop the paste into a large bowl, add the cream cheese, grated parmesan and parsley. Stir to combine. Place the mixture into the fridge whilst you prepare your pasta dough.

To Make Pasta Dough:

  • Place the flour onto a kitchen surface and make a well in the centre. Crack the egg into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tbsp of water. If it’s too wet and sticky, add a bit of flour.
  • Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.
  • Divide the pasta dough into 4. One-piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable.

To Assemble and Cook:

  • Spray your pasta sheets with a little water. Place a tbsp of filling (or pipe) spaced out by approx 4cm across the length of the pasta sheets. Fold the dough over the top of the filling. Use your thumb to compress the dough around the filling making sure you don’t leave any air pockets. Press down with the side of your hand to seal along the long edge. Using a fluted cutter, cut into small pillows (these should have three fluted sides, as shown in the photos above).
  • Bring a large pan of salted water to a boil. Carefully drop the agnolotti into the pan. Shake the pan by the handles gently to ensure the pasta doesn’t stick to the bottom or each other. Cook for about 3-4 minutes.

To Make the Sauce:

  • Roughly chop the hazelnuts and add them to a dry pan. Toast the hazelnuts until slightly browned and smell nutty.
  • Place butter in a pan and heat until it’s melted, season with salt, then take off the heat and mix in the truffle oil (adjust the amount of truffle oil to your taste).
  • Drizzle the sauce over the pasta and scatter the toasted hazelnuts on top.

Nutrition

Calories: 540kcalCarbohydrates: 59gProtein: 23gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 116mgSodium: 695mgPotassium: 672mgFiber: 6gSugar: 5gVitamin A: 445IUVitamin C: 5mgCalcium: 299mgIron: 4mg
Keyword Homemade Mushroom Ravioli, Mushroom Agnolotti, Mushroom Agnolotti Recipe, Mushroom Ravioli Recipe, Wild Mushroom Agnolotti, Wild Mushroom Ravioli
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Mushroom Agnolotti

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