A delicious spinach and ricotta filled agnolotti in a nutty and luxurious browned sage butter. This pasta shape is quite quick and easy once you get the hang of it and would make a beautiful meal to serve for a dinner party to impress your guests. The pasta filling tastes like a spinach and ricotta dumpling and when it mixes with the butter and the crunch from the walnuts it's heavenly!
Why you need to try this recipe!
- This pasta shape is a great one to learn! Once you have made them a couple of times they are quite quick to make.
- The spinach and ricotta filling is so savoury and delicious and is a great filling recipe to use for lots of other filled shapes.
- If you haven't made a sage butter before, now is your chance! It is my fall back sauce and it only takes a few minutes.
- This is a great one to make for friends. You could make the agnolotti the day before and freeze then you just have to boil the pasta, brown some butter and you're done!
Tips for the best spinach and ricotta agnolotti
- Check out my easy homemade pasta dough recipe for all the tips and tricks to getting the perfect pasta dough for the agnolotti.
- Watch my reel on instagram to check out the shaping of the agnolotti.
- Read my guide to the best butter sauce for pasta for the best butter sauce! One trick I like to do to make it extra foamy is ramp up the heat right at the end for a few seconds so it foams up.
- If you can, plan ahead and make the agnolotti the day before (or week before!) it will make the process so much easier and less stressful.
- Heat your plates! You don't want to go to all that trouble to then have it go cold so I always heat my plates in the oven before serving.
Shaping the agnolotti
- Roll out a sheet of pasta dough and pipe dollops of filling in a row with a few centimetres in between.
- Fold it over and try and get as much air out as you can.
- Pinch in between each dollop of filling, quite firmly and again trying to get all the air out.
- Press the section that is double layered down firmly to thin it out a touch.
- Cut lengthwise with a fluted wheel or knife quite close to the edge of the filling.
- Use a fluted wheel or knife to seperate the pieces, pressing the pinched sections forward onto the flat section.