National Dish Italy: Agnolotti (Recipe)
In this article
Bring a true taste of northern Italy to your table with Agnolotti, the elegant little filled pasta pockets that hail from the region of Piedmont. Tender sheets of fresh egg pasta wrap around a delicate filling of ricotta and spinach, then get gently tossed in a fragrant butter and sage sauce. They take a little patience to shape by hand, but the reward is a plateful of restaurant-worthy pasta that feels both rustic and refined. Buon appetito!
About Agnolotti
Agnolotti are small filled pasta parcels that originated in the Piedmont region of north-western Italy. This dish is a true jewel of Italian cuisine, celebrated for its delicate filling and wonderfully thin pasta. They are close cousins of ravioli, though they are traditionally folded into a half-moon shape and are often a touch smaller. When it comes to the filling there are no real limits, ranging from rich meat mixtures right through to lighter vegetarian options.
Ingredients (serves 1–2)
- 200g plain flour, type 00
- 2 eggs
- 200g ricotta
- 100g spinach (cooked and finely chopped)
- 50g grated Parmesan
- Salt, pepper and nutmeg
- Butter and sage, for the sauce
Shopping for the ingredients
For this recipe you will want good-quality ingredients. When you shop, look out for fresh eggs and a good ricotta. The spinach should be fresh and crisp. For the cheese we recommend a genuine Parmigiano Reggiano, as it carries a far more intense flavour. Pick up some fresh sage too, since it lends the butter sauce its unmistakable aroma. Most of what you need is easy to find in a regular supermarket, with the finer Italian cheeses also available at a good deli.
Preparing the dish
Start by getting all your ingredients ready. Wash and chop the spinach, then grate the Parmesan finely. In a bowl, combine the ricotta, spinach and Parmesan, and season the mixture with salt, pepper and a little nutmeg. This is the filling that will go inside the agnolotti, so taste it and adjust the seasoning before you begin shaping the pasta.
Step-by-step instructions
- Tip the flour onto a clean work surface and form a well in the centre.
- Crack the eggs into the well and beat them gently with a fork, gradually drawing in the flour from the sides.
- Knead the dough until smooth and elastic (around 10 minutes), wrap it in cling film and leave to rest for 30 minutes.
- Roll the dough out very thinly and cut it into rectangular strips.
- Place small dabs of filling along one half of each strip, fold the other half over the top and press the edges firmly to seal.
- Use a fluted pastry wheel to cut out half-moons, sealing the edges once more.
- Cook the agnolotti in boiling salted water for about 2–3 minutes.
- Melt the butter in a pan and add the sage, then toss the drained pasta through to coat.
Gluten-free / lactose-free version
For a gluten-free version of this recipe you can use gluten-free flour. There are special flour blends made for pasta that work just as well. For a lactose-free take, simply swap in lactose-free ricotta and Parmesan. Vegan butter is also a good alternative for the sauce when you want to avoid lactose altogether, so everyone at the table can tuck in.
Tips for vegans and vegetarians
To make the agnolotti vegan, replace the eggs in the dough with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the filling, use a blend of silken tofu and nutritional yeast in place of ricotta, which adds a lovely cheesy note. The butter in the sauce can be exchanged for vegan butter. The dish stays every bit as tasty while remaining completely free of animal products.
More tips and tricks
To deepen the flavour of the agnolotti, stir freshly chopped herbs such as basil or parsley into the filling. Be sure to roll the dough out as thinly as you can, as this gives a more delicate pasta. Keep any leftover dough and filling in the fridge if you are not using them straight away. A pasta machine is well worth using to roll the dough out to an even thickness, if you have one to hand.
Adapting the recipe to your taste
The greatest joy of agnolotti is the variety of fillings you can use. You might try a mix of roasted vegetables, mushrooms, or even cheese and minced meat. Experiment with different cheeses and herbs to find your favourite combination. Depending on your preference you can also adjust the quantities of the ingredients, dialling the flavour up or down to taste. There is really no limit to your creativity here.
Ingredient substitutions
Instead of ricotta you can use cream cheese or even cottage cheese. For a nutty note, fold a few ground pine nuts into the filling — the same flavour that shines through in a Pesto alla Genovese. Spinach can be replaced with chard, or a combination of the two. The butter and sage sauce can give way to a light tomato sauce or a creamy sauce, depending on your mood and taste.
Drink pairing ideas
Agnolotti pair beautifully with a light white wine such as a Pinot Grigio or a Chardonnay. For those who prefer red, a Chianti or a Barbera makes a fine match. A sparkling mineral water offers a refreshing accompaniment. If you would rather skip the alcohol, serve a lemon lemonade or a light herbal tea alongside instead.
Serving and presentation ideas
Arrange the agnolotti on a generous plate and garnish with freshly grated Parmesan and a few sage leaves. A drizzle of olive oil over the top adds an extra sheen to the dish. Serve the pasta in a pre-warmed bowl to keep it hot for longer. A fresh sprig of basil or a hint of lemon zest can decorate the plate further and bring even more flavour to each bite.
A bit of history
Agnolotti come from the Piedmont region of north-western Italy, where they have been a fixture of the local kitchen for centuries. The pasta was originally a clever way to use up leftover meat and vegetables. During the Middle Ages they were often served at feasts and celebrations. The preparation has evolved over time, yet the traditional technique remains largely unchanged. Today agnolotti are loved throughout Italy and across the world, a proud example of regional Italian cuisine.
More recipe ideas
Summary: Agnolotti
Agnolotti are an exquisite and versatile Italian pasta speciality from the region of Piedmont. With a filling that ranges from ricotta and spinach all the way to meat, there is something here for every palate. The preparation takes a little effort, but the result more than repays it. Serve your agnolotti with a simple butter and sage sauce and enjoy a genuine taste of Italy.
