Name: Chianti-Braised Short Rib Agnolotti
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pounds bone-in beef short ribs; 1.5 cups dry Chianti wine, divided; 1.5 cups beef broth; 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 4 ounces mascarpone cheese; 1/2 cup grated Parmigiano-Reggiano, plus more for garnish; 2 cups 00 flour or all-purpose flour, plus more for dusting; 3 large eggs; 1 pound parsnips, peeled and chopped; 1/2 cup heavy cream; 2 tablespoons unsalted butter, divided; 1 shallot, thinly sliced; Fresh parsley and thyme leaves for garnish

Description

Handmade agnolotti filled with wine-braised short rib, mascarpone, and Parmigiano sit atop silky parsnip puree, finished with a glossy Chianti reduction and fresh herbs. Bold layers of deep red wine, savory meat, and creamy cheese create complex richness perfect for special occasions. The dish comes together in about 90 minutes using a slow simmer for the filling and fresh pasta dough.

Cultural Background

Agnolotti originate from the Piedmont region of northern Italy, where they are a traditional stuffed pasta often filled with roasted or braised meats from local leftovers, pinched into small packets and served with simple sauces. The use of Chianti-braised short ribs draws from Tuscan red wine braising traditions, where robust wines like Chianti Classico tenderize tough cuts over low heat. This recipe fuses Piedmontese pasta techniques with Tuscan flavors for a modern Italian-inspired dish suited to celebratory meals.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 60 minutes
TOTAL TIME: 90 minutes
SERVINGS: 4
DIFFICULTY: Hard

Ingredients

2 pounds bone-in beef short ribs
1.5 cups dry Chianti wine, divided
1.5 cups beef broth
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 ounces mascarpone cheese
1/2 cup grated Parmigiano-Reggiano, plus more for garnish
2 cups 00 flour or all-purpose flour, plus more for dusting
3 large eggs
1 pound parsnips, peeled and chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, divided
1 shallot, thinly sliced
Fresh parsley and thyme leaves for garnish

Instructions

Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or heavy pot over medium-high heat, sear ribs on all sides until deeply browned (about 8-10 minutes total), then remove and set aside.
In the same pot, add onion, carrots, and celery; cook 5 minutes until softened. Add garlic and tomato paste; cook 1 minute. Deglaze with 1 cup Chianti, scraping browned bits, then add broth, rosemary, thyme, and bay leaves. Return ribs to pot, bring to simmer, cover, and braise on low heat or in 325°F oven for 45-60 minutes until meat is fork-tender (or use pressure cooker on high for 35-40 minutes).
Remove ribs, shred meat discarding bones and excess fat; mix with mascarpone and 1/2 cup Parmigiano, season to taste, and chill filling slightly. Strain and reserve braising liquid.
For pasta dough, mound flour on counter, make well, add eggs, and knead 8-10 minutes until smooth; wrap and rest 30 minutes. Roll dough thin through pasta machine to setting 6 or 7.
Pipe or spoon short rib filling in a line along pasta sheet, fold over, pinch to seal into agnolotti shapes (about 1-inch pieces), and cut with fluted cutter or knife; dust with flour and set aside.
For parsnip puree, simmer parsnips in cream, 1 tablespoon butter, shallot, salt, and pepper until very tender (15-20 minutes); blend until silky smooth, adjust consistency with reserved liquid if needed, and keep warm.
For Chianti reduction, simmer remaining 1/2 cup Chianti with 1 cup reserved braising liquid until reduced by half and glossy (10-12 minutes); whisk in remaining 1 tablespoon butter off heat for shine.
Boil agnolotti in salted water 3-4 minutes until they float; drain gently. Spoon parsnip puree onto plates, top with agnolotti, drizzle with reduction, and garnish with fresh herbs and extra Parmigiano.

Tips

- Work in batches when searing ribs to ensure proper browning for deep flavor.
- Keep pasta sheets covered with a damp towel while shaping to prevent drying out.
- Substitute beef chuck if short ribs are unavailable, but increase braise time slightly for tenderness.

Nutrition

Calories: 920
Protein: 48g
Carbs: 72g
Fat: 48g