Agnolotti Al Burro E Salvia
Delight in the elegance of homemade Italian cuisine with Agnolotti al Burro e Salvia, a dish that transforms simple ingredients into a luxurious dining experience. These delicate pasta pillows are crafted from silky homemade dough and filled with a savory blend of ricotta, spinach, Parmesan, and a hint of nutmeg for a rich, earthy flavor. Each tender piece is finished in a fragrant sage-infused butter sauce, allowing the aromatic herbs to elevate the dish to new heights. Perfect for an impressive dinner party or a comforting family meal, this classic Piedmontese recipe is quick to cook and brimming with authentic Italian charm. Garnish with freshly grated Parmesan for the ultimate indulgence in flavor and texture. Explore the art of authentic agnolotti with this exquisite recipe that brings the flavors of Italy to your table.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 200 grams Ricotta cheese
- 100 grams Parmesan cheese
- 150 grams Spinach
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 100 grams Unsalted butter
- 10 leaves Fresh sage leaves
Instructions
On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it.
Beat the eggs with a fork, gradually incorporating the flour from the edges until a dough begins to form.
Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, blanch the spinach in boiling water for 1 minute, then immediately transfer it to ice water.
Squeeze excess water from the spinach, then chop it finely.
In a mixing bowl, combine the chopped spinach, ricotta, Parmesan, nutmeg, and a pinch of salt. Mix until evenly combined. This is your filling.
Divide the dough into two portions. Roll out each portion into thin sheets using a pasta machine or rolling pin.
Place small mounds of filling (about 1 teaspoon each) spaced about 5 cm apart on one sheet of dough.
Brush a very light layer of water between the mounds to help seal the edges.
Place the second sheet of dough over the first, pressing gently around each mound to seal.
Using a fluted pastry cutter or a knife, cut the agnolotti into squares or rectangles, ensuring the edges are sealed properly.
Bring a large pot of salted water to a boil. Add the agnolotti and cook for 2–3 minutes or until they float to the surface.
In a pan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden and fragrant but not burnt.
Using a slotted spoon, transfer the cooked agnolotti directly into the butter and sage sauce. Toss gently to coat.
Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 2.3 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1997 mg | 154% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
