Wagyu Beef Agnolotti with Brown Butter & Sage Sauce

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Fresh pasta is filled with cooked Wagyu beef and onions before being boiled and tossed in a brown butter and sage sauce. The toasted hazelnuts and parmesan cheese add to the flavorful and filling dish. This tasty agnolotti is sure to impress the pasta lover in your life! Try this recipe tonight!

8
Filling :
1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Pulled (Cooked) Beef
2 tbsp. Grapeseed Oil
1 Large Yellow Onion ( small diced )
1/4 cup Dry Sherry
1 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Sauce :
1/2 cup Unsalted Butter ( divided )
1 cup Roasted Hazelnuts ( roughly chopped, divided )
4 SPRIG Fresh Sage ( leaves only, divided )
2 tsp. Kosher Salt ( divided )
Pasta Dough:
4 cups All Purpose Flour
2 Large Eggs
2 tsp. Kosher Salt
2 tbsp. Olive Oil
1/4 cup Water
Topping :
1 cup Parmesan Cheese ( grated, divided )

FIRST STEP

Take the Fullblood Wagyu cooked beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
571

Sodium
1740mg
72% DV

Fat
29g
44% DV

Protein
14g
29% DV

Carbs
54g
18% DV

Fiber
4g
16% DV