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!
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.