clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach and Ricotta Agnolotti in a Sage Butter

  • Author: Emilie Pullar
  • Total Time: 2 hours 10 minutes
  • Yield: 4 people


A delicious spinach and ricotta filled agnolotti in a foamy and nutty sage butter. A rustic Italian dish to impress friends and family.


For the pasta

350g '00' flour (or plain flour works perfectly)

50g semola rimacinata

228g eggs (that will be around 4 eggs)

For the filling:

300g frozen chopped spinach, completely defrosted with all liquid squeezed out.

2 tbsp butter

220g (1 cup) ricotta

20g parmesan, finely grated (1/2 cup)

1 tbsp lemon juice

1 egg yolk

1/4 tsp nutmeg

Salt and pepper to taste

For the sage butter

200g butter, cubed (salted or unsalted works, I prefer unsalted so I can season it myself)

10 - 15 sage leaves (or however many you want!) I like to have at least four per plate

1/2 cup walnut pieces


For the filling:

  1. Melt the butter in a frying pan over medium heat and gently sauté the spinach for a couple of minutes with a good crack of salt and pepper until all the residual moisture has evaporated.
  2. Turn the heat down to low, add the ricotta and mix well over the heat for another couple of minutes.
  3. Place the mixture in a bowl, let it cool slightly and add the nutmeg, parmesan, lemon juice and egg yolk.
  4. Set aside until ready to use, I find it easiest to put it in a piping bag to make the agnolotti

For the pasta

  1. Mix the flours together in a bowl then tip it out onto your bench (or keep it all in a bowl). Create a well in the centre of the flour mound, I use the bottom of a bowl to do this so it is nice and firm.
  2. Tip the eggs into the well and start to whisk them with a fork, breaking up the yolks and gradually incorporating the flour from around the sides into the middle.
  3. Keep doing this until the mixture in the middle is thick enough that it won’t escape or run out – a scrambled egg consistency!
  4. Go in with a bench scraper and start to fold it all together, cutting the egg mixture into the flour in an up and down motion. You are just trying to get a really evenly incorporated shaggy mixture.
  5. Bring it all together into a mound with your hands. Knead the mixture for a few minutes until it comes together into a workable ball. It will – don’t fear! If it feels dry you can wet your hands and keep kneading.
  6. When it comes together and has a slightly dimpled surface wrap it in cling film and rest for 10 minutes. After 10 minutes knead for a further 3 - 4  minutes until you have a nice smooth dough ball. The double rest is key!
  7. Wrap tightly and rest for at least 30 mins but I prefer an hour or up to three.


  1. Work with a quarter of the dough at a time, keeping the rest tightly wrapped as you work.
  2. Flatten the quarter out with your hand or a rolling pin, dust with flour and roll through the widest setting, then the next.
  3. Fold the piece in half and roll back through the widest then the next. I repeat this process a few times. By working the dough you are creating smoother and silkier sheets.
  4. Roll through the remaining settings twice each until it is your desired thinness, dusting with flour in between if it feels sticky. For filled shapes I generally go to the second to thinnest setting which is 7 on my kitchen aid roller.

Shaping the agnolotti

See the pictures above to help with the shaping!

  • 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.

For the butter and finishing the dish

  1. Bring a large pot of water to the boil and generously salt. Cook the ravioli for 3 minutes (check for doneness)
  2. At the same time melt the butter over medium - high heat until just sizzling.
  3. Add the sage leaves and walnutes and continue to cook, swirling the pan to make sure it is browning evenly.
  4. If it is browning too quickly turn the heat down to medium, it should be done in 3 - 4 minutes with a foamy top and browned milk solids forming on the bottom.
  5. Arrange the agnolotti on plates (I like to heat plates for pasta) 5 - 7 per person and then drizzle over the butter and scatter with the toasted walnuts and crisp sage leaves.
  6. Serve with grated parmesan and enjoy!


  • Check out my pasta dough guide and butter guide for extra tips and tricks!
  • I find it easiest to pipe the filling in, it's much less messy and you get a nice uniform dollop!
  • Don't get frustrated if you don't get the hang of it straight away, go onto instagram and watch my reel on the shaping. You'll get there and they don't need to look perfect!
  • You'll get used to the timing of cooking the pasta and making the butter sauce. They take a similar amount of time to cook so I usually add the pasta to the boiling water when the butter has melted.
  • Prep Time: 2 hours
  • Cook Time: 10 minutes