We made this version using ground kobe beef, but you could easily substitute ground grass-fed beef, ground bison or even ground kangaroo.

Ingredients:   (Makes Enough for 4 Servings of Pasta)
1 cup chopped Onions
1/4 cup minced Carrot
1/4 cup minced Celery
1lb Ground Kobe Beef
1/2 cup White Wine
1/2 tsp Fennel Seed
3/4 cup Beef Stock
One 6oz can of Tomato Paste
1/2 tsp Salt
Generous cracking of Pepper
1/2 tsp Dried Oregano
1 Pinch of Dried Thyme
1 tbsp Fresh Basil, chiffonade (thinly sliced)

Directions:
1. Heat some oil in a large pan and sweat the carrots, onions, and celery until tender.

2. Remove & reserve the vegetables, then add the beef to the pan.

3. Brown the beef, then drain off most of the rendered fat.

4. Return the vegetables to the pan along with the white wine, oregano, thyme, fennel seed, tomato paste, beef stock and salt & pepper.

5. Simmer gently for an hour or longer, stirring occasionally.

6. Just before serving, stir in the basil.

7. Serve atop pasta finished with grated parmesan cheese (ideally parmigiano reggiano).

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If not, consider that the above culinary delights are all tossed in a cognac butter sauce made with lobster stock and lobster roe butter (though you could substitute chicken stock & plain butter) for even more lobster flavor.

You’ll likely have extra agnoloti to freeze or serve with another dish.

Drink Pairing: oaky Chardonnay

Ingredients:                                     Makes Four Servings
1 Large Butter Poached Lobster Tail, Cubed (How to Butter Poach Lobster)
1lb Fresh Chanterelle Mushrooms
2tbsp + 1tbsp Unsalted Butter
1 tsp Shallots, minced
1 tbsp Cognac
2 tbsp Lobster Roe Compound Butter (could substitute more unsalted butter)
1/2 cup Lobster Stock (could substitute chicken stock)
Chopped Parsley for Garnish

Pasta Dough:
1 3/4th cup All Purpose Flour
6 Egg Yolks
1 Large Egg
2 tsp Extra Virgin Olive Oil
2 tsp Whole Milk
Big Pinch of Salt
Rice Flour for dusting

Pasta Filling:
1lb Parsnips, peeled & each cut into three chunks
1″ by 1″ portion of Orange Zest (removed with a peeler)
1 cup Heavy Cream
3 sprigs Fresh Thyme
1 Bay Leaf
Salt

Optional: Chive Oil & Lobster Claw Meat for Garnish

Directions:
1. Make the pasta dough – Mound the flour in a large bowl, make a well in the center, and add the eggs, milk, olive oil, and salt to the well.  Make the pasta dough following the well method (how to make pasta).  Add more milk or olive oil as needed if the dough is too dry.

Knead the dough until it develops a silky texture.  Wrap it in plastic wrap & let it rest for 30 minutes.

2. In a saucepan combine the parsnips, heavy cream, bay leaf, thyme, orange zest and salt.  Simmer until the parsnips are tender.

3. Remove the thyme and bay leaf, then move the mixture to a blender.  Puree until smooth yet stiff, stopping the blender and scraping down the sides or stirring as necessary.

Taste, then add salt & pepper as needed.

4. Lightly flour the pasta dough & roll it out using a pasta machine or mixer attachment.

5. Melt two tablespoons of butter in a large frying pan.  Tear the chanterelles down the stem into large strips.  Add to the melted butter.  Sauté the chanterelles until they’re caramelized & emit a nutty aroma. Reserve.

6. Roll out the pasta on your machine to setting # 7 (just until it is thin enough to be semi-translucent).

7. Dust your counter with rice flour and lay down a sheet of your pasta.  Fill a piping bag or zip top bag with the parsnip pasta filling.  If using a zip top bag, snip off one corner to be the nozzle.  Pipe a line of filling down the center of the sheet.

8.  Brush the pasta sheet with a line of water just below the filling and fold the water brushed side over the filling to make a tube with a large flap on one side.

9. Pinch gaps in the filling to form the individual pieces (fewer gaps = larger pieces).  Use a pizza cutter or pastry wheel to cut off most of the top flap.

10. Use the wheel to cut the pieces apart by rolling between the gaps.  Fold the filled portion over the remaining top flap, folding in the two cut sides to close each piece.

11. Add the agnoloti to boiling salted water & boil for 5-7 minutes.

12. Melt the remaining tablespoon of butter in a large frying pan.

Add shallots to the melted butter, sweat until softened, then add the caramelized chanterelles.  Add the cognac, burn off the alcohol, then add the lobster or chicken stock.

13. Once the liquid in the pan has reduced, remove it from the heat and stir in the roe butter or substitute (if you’re using lobster roe butter, it’ll change color from green to orange).  Add the lobster meat, agnoloti & parsley.  Toss to combine.

14. Serve finished with chive oil and lobster claw meat if desired.

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Pasta Recipes

Pasta with Sauteed Fresh Mushrooms, Sausage, and Truffle Butter
Serves 4-6

This recipe uses fresh fettuccini pasta as a bed for fresh porcini mushrooms (you could use any fresh  mushrooms) sautéed with game sausage and garlic, then topped with seasoned bread crumbs and black truffle butter at the last second for a truly decadent result.  If you don’t eat meat, you can simply cut the sausage from the recipe for a vegetarian version.

Ingredients:
3-4oz per person whatever fresh noodles or filled pasta you like (fresh fettuccini depicted)
3 links of Wild Boar Italian Sausage or Venison Sausage with Merlot & Blueberries
¼ lb Fresh Porcini Mushrooms (any fresh wild mushrooms or fresh organic mushrooms can be used)
1 large garlic clove
Freshly grated Parmigiano Reggiano to top
Bread crumbs to top.
2-3 sprigs of parsley
2 tbsp Black Truffle Butter
Salt & pepper to taste

Directions:

1.  Start a pot of salted water boiling for the pasta.

2.  Cut the porcinis into thin sticks.  As we did in the photo, you can also reserve some whole porcinis, slice them thinly and gently sauté them in a separate pan for use in the final presentation on top.

3.  Finely dice the parsley and toss it with the bread crumbs, salt & pepper.

4.  Finely dice the garlic clove. Remove the sausage from its casing, crumble the meat, and sauté it with the garlic in an oiled frying pan.

4.  When the sausage has cooked, remove it from the pan and sauté the porcinis in the remaining fat.  Cook the pasta in the boiling water according to the manufacturer’s instructions.

6.  Toss the hot pasta with the sausage, garlic, and porcini mushrooms.  Plate and top  with a dollop of truffle butter, the seasoned bread crumbs and freshly grated parmigiano reggiano.

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Ingredients:
Dried Spaghetti
1 clove Garlic, thinly sliced
1 tsp Guajillo Chile Flakes
1 tsp Red Chile Flakes
5 Live Mahogany Clams or Littleneck Clams per serving
1 tbsp White Wine
Pecorino Cheese for garnish
Fresh Chervil leaves for garnish

Directions:

1. Toast the garlic slices in olive oil in a pan until golden.

2. Add the chile flakes, clams, and white wine.

3. Cover the pan and let steam to cook the clams.  Check occasionally and remove the clams as they open.  Discard any that refuse to open.

4. Simmer your spaghetti until al dente.

5. Toss the cooked spaghetti in the juices left in the clam pan.  Plate it, then top with the clams.

6. Grate some pecorino cheese over the top, sprinkle with chervil leaves & serve.

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Pasta Sauce Recipes

This lamb sausage bolognese is a quick yet classy version of the classic pasta sauce.

 
Ingredients
12 oz. lamb merguez sausage, removed from casing.
2 onions, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
24 oz. can crushed tomatoes
2/3 cup parmigiano reggiano, grated
½ cup fresh basil leaves, chopped
Olive oil

Cooking Instructions

1. In a sauté pan, sauté onions and garlic over medium heat until translucent. Be careful not to brown the onions and garlic.
2. Add carrots and celery. Saute for 5 minutes.
3. Add sausage and sauté until cooked, about 8 minutes.

4. Add can of crushed tomatoes and simmer for 25 minutes.

5. Remove from heat.

6. Add ½ cup chopped basil, ½ cup grated parmigiano reggiano. Season with salt and pepper to taste.
7. Put over the pasta, ravioli or gnocchi of your choice and garnish with more parmigiano reggiano and some chopped parsley.

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Ingredients:
Dried Pasta (we used spaghetti)
Live Mussels, soaked in floured water (how to prep mussels)
Shallots
Olive Oil
1/4 cup White Wine
Pesto Sauce (use your favorite recipe or the one from our baked clams recipe)

Directions:
1. Sweat finely sliced shallots in olive oil until softened & translucent.

2. Deglaze with a quarter cup of white wine.

3. Add your mussels, cover the pot, and cook until they open.

4. Cook your pasta.

5. In a separate pan toss the freshly cooked & drained pasta with some of the broth from the mussel pot.  Add the pesto & toss to combine, then add the mussels, either tossed with the pasta or on top.

6. Serve

Variation:
Marinara sauce could be substituted for the pesto.  Check out our basic tomato sauce recipe for an example.

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Pasta Sauce Recipes

This simple, but delicious fresh tomato pasta sauce recipe was originally designed for use with Nuovo’s heart-shaped Ricotta, Mozzarella & Asiago ravioli, but it could be used with most specialty pastas (particularly the cheese filled artisan raviolis).

Fresh Tomato Pasta Sauce (makes enough to serve 4)

Ingredients:
½ cup Extra Virgin Olive Oil
¼ cup finely chopped Onion
3 cloves fresh Garlic, minced or pressed
4 cups Ripe Tomatoes, cut into ½ inch dice
2 teaspoons Aged Balsamic Vinegar
½ cup Fresh Basil, cut into slender ribbons (chiffonade)
Salt and Pepper to taste (we recommend Portuguese sea salt and Tellicherry black pepper)
Parmigiano Reggiano Cheese

Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.

Directions:
1.  Heat oil in large heavy skillet over medium heat. Add onions; sauté until soft, about 10 minutes, stirring frequently.

2.  Add garlic; sauté 1 minute, stirring to prevent browning.

3.  Add tomatoes and balsamic vinegar and bring to simmer. Lower heat and cook uncovered until softened, stirring frequently. For a fresher sauce with firmer tomatoes, simmer just 5 minutes. For a softer, smoother sauce, simmer longer—up to 15 minutes.

4.  Stir in basil during last minute of cooking; add salt and pepper to taste.

5.  Top freshly cooked and drained ravioli with sauce and finish with freshly grated parmesan cheese.

Original recipe by Trina Kaufman.

Drink Pairings: Chablis or Bonarda from Argentina

Ingredients:
1lb of Fresh Ramps, Cleaned (How to Clean Ramps)
1/4lb of Pine Nuts
1 tsp Salt
¼ cup Parmigiano Reggiano Cheese
1 tsp Lemon Juice, freshly squeezed
¼ cup Olive Oil
Black Pepper to taste

Directions:
1. Bring a pot of salted water to a boil. Get an ice bath ready in a large bowl.

2. Add the ramps and blanch them for only 20 seconds.

3. Immediately move the ramps to the ice bath and swirl them to stop the cooking process.

4. Shake the water off the ramps. Roughly chop them and add them to a food processor along with the pine nuts, salt, cheese, black pepper and olive oil.

5. Run the food processor until the ingredients combine into a pesto.

6. Serve with pasta or on bruchetta (perhaps topped with cheese and/or bread crumbs & briefly broiled).

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As tasty as tomato sauce on pasta is, sometimes you need something a little more substantial.  Why not add ground wild boar?  It’s lean and incredibly flavorful.

Drink Pairings: Frappato from Sicily or Canonau from Sardinia

Ingredients: (4 servings)
12oz Ground Wild Boar
½ cup Red Wine (preferably Italian – Sangiovese or Nebbiolo)
2 ½ cups Basic Tomato Sauce Recipe
2lbs Fresh Pasta or Artisanal Ravioli
Bread Crumbs & Parmigiano Reggiano Cheese for garnish
Olive Oil
Salt & Pepper to taste

Directions:

1. Heat olive oil in a pan over medium heat.

2. Add the wild boar meat, and cook it, breaking up any large clumps.

3. Deglaze with the red wine.  Cook until the alcohol has cooked off, and the wine has partially reduced.

4. Stir in the red sauce.

5. Taste and add salt & pepper as needed.

6. Boil the pasta.

7. Serve the Bolognese over pasta, topped with bread crumbs and parmigiano reggiano.

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Ground Meat Recipes
Wild Boar Recipes

These bloggers created their innovative pasta recipes from a selection of samples including Garofalo Italian pasta (calamarata, schiaffoni, pappardelle nido, elicoidali, or radiatori), Black Truffle Salt, Dried Porcini Mushrooms, and Fennel Pollen.  The resulting dishes cover a range from vegetarian/vegan all the way to hardcore carnivore, so there’s something for everyone.  Check them out!  You won’t be sorry!

If you’re looking for a good place to start, The Messy Chef’s Porcini Mushroom Stroganoff recipe was voted the most appealing by readers of the Marx Foods blog.

A Less Processed Life: Pasta with Mussels, Scallops & Porcini
Cocoa & Coriander: Pappardelle w/Cheddar Cream, Pulled Pork, Veggies
Cooking for a Vegan Lover: Truffled Creamy Porcini Pasta
Delicate Flavors: Butternut Squash Pasta with Porcini & Truffle Salt
Dinner & Conversation: Beef Tenderloin, Calamarata & Porcini Sauce
Forty Cakes: Fennel Pollen Topped Chicken with Pasta
Frugal Antics: Cheese, Porcini, Vegetable Stuffed Schiaffoni
Minx Eats: Pasta, Porcini & Truffle Salt
Mom Gateway: Porcini Mushroom, Onion & Pasta Soup
My Kitchen Creations to You: Truffle, Chicken & Fennel Pollen Radiatore
The Messy Chef: Porcini Mushroom Stroganoff

Still looking for recipes?  Check out our pasta recipe collection for more ideas!