Meat, Italy
Piedmontese agnolotti with roast jus
Piedmontese agnolotti with roast jus is an Italian dish of meat filled pasta coated in the juices of a roast veal and a sage brown butter. It serves 4, takes 70 minutes, costs about €3.60 per person, and has a medium difficulty level. Success depends on properly collecting the roast jus and cooking the butter until it smells of hazelnut.
Tonight we're heading to Piedmont with little agnolotti coated in roast jus, a festive dish that's actually simple to make.
- Total time
- 1 h 10
- Difficulty
- Medium
- Cost per person
- €3.60
- Calories per person
- 590 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Agnolotti are small square stuffed pasta from Piedmont, traditionally served with the jus of a roasted meat. Here the veal cooks slowly in the oven with garlic and rosemary, then its jus coats the pasta right after it comes out of the water. The result is tender and fragrant, with that slow cooked sauce flavor you get without actually making a separate sauce.
This is a dish for a Sunday or a dinner with guests, not for a rushed weeknight, since the roast needs time and attention. Mon Chou walks you through each step so the jus gets properly loosened and the sage butter doesn't burn. Count on this dish to impress without pulling out a complicated recipe.
The ingredients
Butcher
- Veal roast 600 g
Fruits and vegetables
- Garlic 3 cloves
- Rosemary 3 sprigs
- Sage 6 sprigs
Pantry
- Dry white wineoften in the pantry 10 cl
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Meat filled agnolotti 500 g
- Butter 40 g
- Grated parmesan 60 g
Allergens Gluten, Eggs, Lactose
The step by step recipe
-
Take the roast out of the fridge, rub it with oil, salt and pepper, tuck the garlic and rosemary around it in a roasting pan.
A roast at room temperature cooks more evenly.
-
Roast at 200°C, basting occasionally, then pour the white wine over halfway through cooking. 40 min
Pierce the roast with a needle, the juices should run clear, not pink.
-
Let the roast rest under foil and collect all the jus from the pan. 10 min
Resting redistributes the juices, the meat stays tender when sliced.
-
Cook the agnolotti in a large pot of simmering salted water. 4 min
Stuffed pasta cooks at a simmer, a rolling boil would burst it.
-
Drain and toss with the roast jus, the sage brown butter and the parmesan, serve with a few slices of roast.
Foam the butter with the sage until it smells of hazelnut for a deeper flavor.
Our tips to get it right
- Pick a veal roast with good marbling, it will release more jus and stay moist after cooking.
- Keep some hot water on hand while you work the jus, you'll need it to loosen the sauce if it reduces too much.
- Never toss out the browned bits stuck to the pan, they hold most of the sauce's flavor.
The variations
- Swap the veal for roast chicken if that's what you have on hand, the jus will be lighter but just as fragrant.
- For a vegetarian version, use vegetable or cheese filled agnolotti and replace the roast jus with a vegetable broth reduced with the same herbs.
- If you're short on time, skip the roast step and simply serve the agnolotti with sage butter and reheated leftover meat.
What to serve it with
- An arugula salad with olive oil
- A glass of dry white wine
- Steamed green vegetables on the side
Storage
Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce, avoid the microwave since it dries out stuffed pasta. Freezing isn't recommended, as fresh stuffed pasta loses its texture.
Questions about this dish
Can you make the roast jus ahead of time?
Yes, you can roast the veal the day before and keep the jus in the fridge. Reheat it gently before using so it stays fluid and coats the pasta well.
Can you use other stuffed pasta instead of agnolotti?
Tortellini or meat ravioli work very well instead. Keep the water at a simmer so you don't damage the filling.
How do you know when the roast is cooked through?
Pierce the roast with a needle, the juices should run clear, not pink. A meat thermometer inserted in the center should show it's cooked through.
Why brown the butter with sage?
Sage brown butter gives a deeper flavor than plain melted butter. Just heat it until it smells of hazelnut, without letting it burn.
How long does it take to make Piedmontese agnolotti with roast jus?
Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in Piedmontese agnolotti with roast jus?
About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Piedmontese agnolotti with roast jus cost?
About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.
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