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Dinner Meals Cooking Time : 1 hour 15 minutes Recipe Servings : 4–6 Recipe Dificult : easy 0.00

Agnolotti Recipe | Classic Italian Stuffed Pasta with Ricotta & Spinach

Agnolotti are traditional Italian stuffed pasta originating from the Piedmont region of northern Italy. These delicate pasta parcels are filled with creamy ricotta, spinach, Parmesan cheese, and aromatic seasonings, then cooked until tender and served with a simple butter and sage sauce. Their delicate texture and rich filling make Agnolotti an elegant Italian dish perfect for lunch, dinner, or special occasions. Serve with freshly grated Parmesan and a little black pepper for a classic finish.

Cooking Method

Place the flour on a clean work surface and make a well in the center. Add the eggs, salt, and olive oil.
Gradually incorporate the flour into the eggs and knead for 8–10 minutes until a smooth dough forms.
Wrap the dough and let it rest for 30 minutes.
Cook the spinach until wilted. Squeeze out excess moisture and chop finely.
Mix the spinach with ricotta, Parmesan, garlic, nutmeg, salt, and black pepper.
Roll the pasta dough into thin sheets using a pasta machine or rolling pin.
Place small portions of filling along the pasta sheet, leaving space between each portion.
Fold the pasta over the filling, press around each mound to remove air, and seal firmly.
Cut into individual Agnolotti and press the edges to ensure they are sealed.
Bring a large pot of salted water to a gentle boil and cook the pasta for 3–4 minutes, until tender.
Meanwhile, melt the butter in a skillet and add the sage leaves. Cook until fragrant.
Transfer the cooked Agnolotti to the butter sauce and gently toss to coat.
Serve immediately with grated Parmesan and freshly ground black pepper.