Mashed Potato and Ham Agnolotti in Turkey Bone Broth
“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed potatoes and ham, feature a smart shortcut—store-bought fresh lasagna sheets—served in a broth made from leftover turkey bones. Store-bought fresh lasagna noodles make a smart shortcut, letting you focus on filling and forming the agnolotti. (This is the perfect task for entertaining family and engaging idle hands.) Both the pasta and the savory broth freeze beautifully, so you can stock your freezer and enjoy this dish weeks after Thanksgiving.
Agnolotti can be filled, formed, and frozen up to 1 month in advance. Broth can be made and frozen up to 3 months in advance.
To freeze agnolotti, place on a baking sheet dusted with semolina; freeze 1 hour. Transfer pasta to a ziplock plastic freezer bag. To cook frozen agnolotti, increase cook time by about 4 minutes.
Full-bodied California Chardonnay.