Beef Short Rib Agnolotti in a Sage Brown Butter

Agnolotti comes from Middle Italy and translates to “plump, pillowy pockets of pasta perfection.” Although the previous statement wouldn’t survive fact-checking, it is probably an accurate description. The pasta is filled with juicy, shredded beef short ribs, nutty and salty Pecorino, and a dash of rich and creamy mascarpone. The brown butter is a rich, sweet, and savory sauce that is still understated enough to let the beef be the lead singer of this dish. The recipe uses the leftover short ribs from our Stout-Braised Short Ribs recipe (I know, why would there be leftovers??).

Fulfilled by

$10off your
groceries!

get cookin’ with kittch

Create an account or log in to view recipes

Beef Short Rib Agnolotti in a Sage Brown Butter

Ingredients

get cookin’ with kittch