YIELD: 50 servings
20 (4 oz.) spicy black bean burgers 10 cups sliced button mushrooms 2 1⁄2 cups diced red onion 4 lbs. baby spinach, loosely packed
3 1/3 cups goat cheese
2 1⁄2 cups parmesan cheese
3.5 Tbsps. kosher salt
2 Tbsps. freshly ground black pepper vegetable oil 1 cup soft butter
40 eggs 6.25 lbs. AP Flour
1⁄4 cup kosher salt
egg wash, as needed
3 lbs. baby spinach
10 tomatoes, diced
5 cloves garlic, smashed
salt and pepper to taste
1. Dice black bean burgers and sauté over medium heat with the mushrooms, onions and spinach in 1⁄4 cup vegetable oil until the spinach wilts. 2. Place the vegetable mixture into food processor with parmesan and goat cheeses and pulse until mixture is the size of coarse crumbs.
3. Let the mixture cool for 10-15 minutes in the refrigerator.
1. Put flour into a mixing bowl and make a well in the center.
2. Place the eggs in the well and sprinkle the salt over the top.
3. Mix the eggs with the flour until a smooth dough is formed.
4. Roll into a ball and let it rest in the refrigerator for at least 30 minutes.
5. Cut the dough in half and begin rolling out the pasta rolling 2 times per notch until you reach #3. The pasta should be the width of the opening of the pasta roller for the whole length of the dough.
6. Dust the counter with flour and place the dough on top.
7. Spoon rounded tablespoons of filling down the middle of the dough and brush the dough with egg wash around the filling on all sides.
8. Fold one side of the dough over and press down around the filling to remove all of the air pockets.
9. Cut out the pasta to form 1⁄2 moon ravioli. Repeat with the other half of the dough.
10. Bring water to a rapid boil. Season the water with salt until it resembles salt water.
11. Cook half of the agnolotti at a time, removing 2 minutes after they begin to float. Toss with soft butter.
12. To plate: Sauté the tomatoes and garlic until garlic is soft, add spinach and season to taste. Arrange agnolotti on a plate and garnish with the spinach tomato mixture.
Photo and recipe: Morningstar Farms/Robert Sikkila, executive chef with Chartwells Higher Education at DePaul University