Agnolotti
Agnolotti are small Piedmontese stuffed pasta parcels, usually filled with roasted meat, greens, cheese, or vegetables. This version uses a savory ricotta-spinach filling, folds the dough into neat pillows, and finishes them with butter, sage, and grated cheese.
π Recipe adapted from Wikidata (Baked Good)
π¨βπ³ Instructions
Knead flour and eggs into a smooth pasta dough, then rest it covered.
Mix ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper for the filling.
Roll the pasta thinly, spoon small mounds of filling onto it, and fold into agnolotti.
Boil the pasta until tender and floating.
Toss with brown butter, sage, and more Parmesan.
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