Stuffed porkshoulder and Swiss chard pasta
MAKES 6 SERVINGS
2 pounds pork shoulder
3 tablespoons canola oil
1 large onion, sliced thinly
1 quart Swiss chard
1 cup white wine
1 cup, plus 3 tablespoons parmigiano reggiano cheese, grated
1 nutmeg, grated
Salt and pepper, to taste
1 recipe pasta dough
2 tablespoons semolina flour
2 tablespoons butter
1⁄4 cup parsley, chopped
For the filling
Cut the pork shoulder into 2-inch cubes.
In a 12-inch saucepan, add canola oil over high heat until hot but not smoking. Add pork
meat, and brown on all sides, stirring occasionally, about 10 to 12 minutes. Remove
Into the same pan, add the onions. Cook the onions until soft and caramelized, 8 to 10 minutes.
Add the chard and white wine and cook until the chard is wilted and the wine has reduced
to 1⁄4 cup.
Add pork back to the pan and mix all together. Remove the pan from heat and let the mixture
Once cooled, grind the mixture with a kitchen aid mixer grinder attachment into a big bowl.
Using a wooden spoon, stir in 1 cup of the cheese, eggs, nutmeg and salt and pepper to the mixture until
well combined. Check for seasoning. Set aside.
After resting, unwrap the dough and pass it through the machine on the widest setting. Do this a couple of times, before reducing the width by one setting and passing through. Repeat the passing/reducing process until the pasta is about 1/8 inch thick.
Lay the pasta sheet on a lightly floured surface with a long side facing you. Trim the edges so they are straight. Using a tablespoon, scoop equally sized spoonfuls of the filling and place along the bottom half of the pasta sheet, leaving a 1½-inch border of dough at the bottom and sides. Each dollop of filling should be approximately 1½-inches away from the next. Pull the top edge of the pasta up and over the filling. The dough should form 1 large pocket over the dollops of filling.
Seal the agnolotti by gently molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet; don't drag your finger along the dough to seal, or you risk ripping the dough.
When it is sealed, there should be about ½-inch of excess dough visible along the bottom of the mounds of filling (where you sealed it). Be certain that you are sealing tightly while pressing out any pockets of air. Seal the left and right ends of the dough.
Bring a heavily salted pot of water to a boil. Cook the pasta until slightly al dente, 4 to 6 minutes.
Remove from the heat and drain. Toss with a dab of butter, the remaining cheese and chopped parsley. Season with salt and freshly ground black pepper and serve immediately.