Mushroom Agnolotti – recipes and wine pairings


In many ways, Italian and French food have a lot in common. Often wholesome family recipes are passed down from generation to generation.

Image: Mushroom Agnolotti

Serves 4-5


For the Filling:

• 300g white mushrooms (or any edible wild mushroom)

• 60g grated Parmesan

• 50g fresh breadcrumbs

• 1 spring onion

• 1 garlic clove

• 1/2 bunch chives

• 3 tbsp cream

• A handful of chopped walnuts

• Salt and pepper

For the pasta dough:

• 500g white flour

• 4 whole eggs

• 3 tbsp water

• 1 tsp salt

• 1 tsp olive oil

For the rocket pesto:

• 1 small garlic clove

• Pinch of pepper

• 20g toasted hazelnuts

• 80g rocket

• 30g grated Parmesan

• 125ml extra-virgin olive oil


1 To begin making the pasta, in a large mixing bowl add the flour, salt, olive oil and beaten eggs. Mix together by hand until you obtain an elastic dough, you might need to add a few tablespoons of water to help kneed properly.

2 Wrap the dough in cling-film and rest overnight in the fridge.

3 For the filling, wash and chop 3/4 of the mushrooms. Cut the remaining mushrooms into small cubes and leave aside in a mixing bowl.

4 Add to this bowl the grated Parmesan, chopped walnuts, breadcrumbs and chopped chives.

5 Chop the garlic and spring onion as finely as you possibly can before pan frying in olive oil.

6 Add the chopped mushrooms and season. Once the mushrooms are cooked and have rendered all their water; deglaze with 3 tbsp. of cream.

7 Mix the cooked mushrooms in a blender until you obtain a smooth purée. Once the purée has cooled down you can mix it into all the other ingredients. Set the filling aside for at least a couple of hours in the fridge before using.

8 To finish off the pasta, take it out of the fridge and roll out the dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until 2 millimetres thick. Cut out squares of 8 cm using a sharp knife. You are then ready to add 1/2 a tbsp. of filling in the centre of the squares. Brush a bit of water on the outskirts of the pasta sheets and fold over diagonally. You should obtain crossed top agnolotti. (see picture)

9 Cook in boiling salted water for 4 minutes.

10 For added flavour as well as making the plate look beautiful take a handful of mushrooms and cook in olive oil on a very heated pan to get some colour on them. After a few minutes reduce the heat and add a tsp of butter and chopped garlic.

11 In a blender add all the ingredients for the pesto and blitz until smooth.

12 Scatter the golden mushrooms and dot the pesto across the plate.

See all Michel Roux Jr recipes on

Translated by Leo / 孔祥鑫

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