Cheese anolini from the picturesque Val d'Arda (Piacenza)

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Cheese anolini is a variation of the classic anolini recipe from Piacenza and Parma. It's another and delicious fresh pasta recipe from Via Emilia

Course First Course, Fresh pasta, Soup

Cuisine Emilia-Romagna

Keyword Cheese anolini, Cheese bottoni, Cheese ravioli, Fresh pasta, Pasta of Emilia-Romagna, Stuffed fresh pasta

Prep Time 1 30

Cook Time 5

Servings serves

100 g of breadcrumbs without flavorings
100 ml of broth, I use a meat broth
160 g of grated 36-month aged Parmigiano Reggiano
100 g of Parmigiano Reggiano cheese aged 24 or 30 months, or Grana Padano cheese
1 egg, approx. 65 g if your egg weighs less, use two small or add a little of broth
salt and nutmeg to taste

Place the breadcrumbs in a bowl and pour in the broth. Mix first with a spoon, then with your fingers.
Add the remaining ingredients and knead first in the bowl, then on a clean surface.
Form a ball, wrap in plastic wrap, and let rest. If you prepare the filling in advance, store it in the refrigerator, but bring it back to room temperature at least 30 minutes before using.

Place the flour in a mound, crack the eggs into the center, break them with a fork, and begin incorporating the flour. Set aside the fork and use a spatula to finish mixing the eggs and flour, making the mixture lighter.
After a few minutes, knead with your hands until large crumbs form. Continue kneading until the mixture is soft but not sticky. For instructions on rolling out the dough, see the blog's basic dough recipe. If you don't have much experience, I recommend reading the instructions. You will find a direct link above the anolini recipe.
Form a ball, cover with a bowl, and let rest at room temperature for 30 minutes.

Roll out a thin sheet of dough, then use a pasta cutter to cut strips as long as you like and 6-7 cm wide.
Arrange about 2 g of filling in a row, spacing them 1-1.5 cm apart. Place the balls of filling at the bottom of the rectangle of pasta, leaving space between the filling and the edge so that you can form the anolini.
Cover the filling with the pasta and use your fingers to press down the space between the balls of filling and the edges of the pasta. Use the mold to cut out the anolini and place them on a drying rack to dry for 30 mins.

If the dough starts to dry out while you are working, sprinkle it with a little water. This will ensure that the filling remains well sealed between the two layers of dough, which will stick together without any problems.
If any of the anolini open up, pinch them closed with your fingertips.
If you think there is air inside the anolini, pierce the dough of each anolino with the tip of a clean needle. This will prevent them from opening during cooking.
You can prepare the filling the day before and store it in the refrigerator wrapped in plastic wrap.
Store the anolini in the refrigerator for 1 day or, once they have dried, in the freezer for up to a month.