Quick Agnolini in Brodo
Ingredients
- 1 package fresh pasta sheets or wonton wrappers
- 8 oz ground pork or mixed beef/pork
- 0.25 cup grated Parmigiano-Reggiano
- 1 small egg
- 0.25 tsp nutmeg
- 0.5 tsp salt
- 0.25 tsp black pepper
- 6 to 8 cups chicken or beef broth
- Extra grated Parmigiano for serving
Steps
- In a bowl, mix ground meat, egg, Parmigiano, nutmeg, salt, and pepper until combined.
- Lay out pasta sheets or wrappers and place a small teaspoon of filling in the center of each. (must be small amount to cook quickly)
- Fold and seal edges firmly with a little water so they don't explode later.
- Bring broth to a gentle boil in a large pot.
- Drop agnolini into the broth and cook 3 to 5 minutes until they float and filling is cooked through.
- Ladle pasta and broth into bowls.
- Top with extra Parmigiano and serve immediately.
