An iconic dish from Piemonte, the pasta is filled with veal, pork, spinach, Parmigiano Reggiano, and eggs, then served in a sage butter sauce.
Serves 6
Ingredients:
- Stuffed Agnolotti (see sub-recipe)
- 1 teaspoon – Salt (plus more for pasta water)
- 8–10 tablespoons – Butter
- 10 – Sage leaves
- 1 cup – Parmigiano Reggiano DOP (grated)
- 1 – Fresh white truffle (optional)
Speciality Items:
- Pasta Sheet Roller Need it? Click here to start cooking
- Flour Sifter Need it? Click here to start cooking
- Pastry Wheel Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Muslin Cloth Need it? Click here to start cooking
- Cheese Cloth Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Bright acid cuts butter, cherry notes complement veal.
Nebbiolo tannins + truffle/sage aromatics = perfect Piedmont pairing.
Steps:
- Bring a large pot of salted water to a boil. Cook the agnolotti for 3–4 minutes, or until they float to the surface.
- Meanwhile, melt butter in a saucepan over medium heat. Add sage leaves and toast about 1 minute, then remove the leaves.
- Add 1 cup of pasta water to the butter, simmer for 2 minutes until reduced by half. Keep warm over low heat.
- Drain the agnolotti and toss them in the butter sauce. Cook 1 minute more over medium heat until the sauce bubbles. Remove from heat, add grated cheese, and serve immediately with shaved truffle if using.
Agnolotti Dough
Ingredients:
- 3 cups – All-purpose flour
- 3 whole – Large eggs
- 3 – Egg yolks
Steps:
- Sift and mound the flour on a work surface. Make a well in the center and add the eggs.
- Using a fork, beat the eggs and gradually incorporate the flour from the inner rim of the well.
- Knead the dough with your palms for about 15 minutes until cohesive and elastic, adding flour as needed.
- Wrap in plastic wrap and rest for 30 minutes at room temperature.
Agnolotti Filling
Ingredients:
- 1 tablespoon – Butter
- 1 – Garlic clove (thinly sliced)
- 1 sprig – Fresh rosemary (leaves only)
- 1 pound – Ground veal shoulder
- 1 pound – Ground pork
- 1½ pounds – Spinach (washed, spun dry, roughly chopped)
- ¾ cup – Parmigiano Reggiano DOP (freshly grated)
- 3 – Large eggs
- Nutmeg (to taste, freshly grated)
- Salt and black pepper (to taste)
Steps:
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a saucepan, melt butter over high heat. Add garlic and rosemary; cook until garlic is light golden brown, about 5 minutes.
- Add veal and pork; brown on all sides, stirring occasionally for 8–10 minutes. Season with salt and pepper.
- Cook spinach in boiling water for 1 minute, drain well, and add to meat.
- Stir in Parmigiano Reggiano, eggs, nutmeg, salt, and pepper. Mix until well combined.
Forming the Agnolotti
Ingredients:
Steps:
- Cut the dough into 3 pieces. Roll each piece into a thin sheet about 1/8 inch thick.
- Place spoonfuls of filling along the bottom half of the pasta sheet, spaced 1½ inches apart.
- Fold the top edge of pasta over the filling to form one large pocket. Press gently to seal, removing air pockets.
- Seal the sides and use your fingers to pinch between mounds of filling at 1-inch intervals to form individual agnolotti.
- Cut along the bottom edge of dough and separate individual agnolotti with a pastry wheel. Place on a cornmeal-dusted tray.
- Repeat with remaining dough and filling. Let rest for 20–30 minutes before cooking.
More Info
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