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.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it.

Step 2

Beat the eggs with a fork, gradually incorporating the flour from the edges until a dough begins to form.

Step 3

Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 4

While the dough rests, blanch the spinach in boiling water for 1 minute, then immediately transfer it to ice water.

Step 5

Squeeze excess water from the spinach, then chop it finely.

Step 6

In a mixing bowl, combine the chopped spinach, ricotta, Parmesan, nutmeg, and a pinch of salt. Mix until evenly combined. This is your filling.

Step 7

Divide the dough into two portions. Roll out each portion into thin sheets using a pasta machine or rolling pin.

Step 8

Place small mounds of filling (about 1 teaspoon each) spaced about 5 cm apart on one sheet of dough.

Step 9

Brush a very light layer of water between the mounds to help seal the edges.

Step 10

Place the second sheet of dough over the first, pressing gently around each mound to seal.

Step 11

Using a fluted pastry cutter or a knife, cut the agnolotti into squares or rectangles, ensuring the edges are sealed properly.

Step 12

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.

Step 13

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.

Step 14

Using a slotted spoon, transfer the cooked agnolotti directly into the butter and sage sauce. Toss gently to coat.

Step 15

Serve immediately, garnished with extra Parmesan if desired.

Nutrition Facts

Serving size	1011.5 grams (1011.5g)

Amount per serving	% Daily Value*
Calories	2773

Total Fat 154.10g	198%
Saturated Fat 86.70g	434%
Polyunsaturated Fat 0.20g
Cholesterol 991mg	330%
Sodium 3605mg	157%
Total Carbohydrate 251.60g	91%
Dietary Fiber 12.20g	44%
Total Sugars 2.30g
Protein 110.00g	220%

Vitamin D 123IU	615%
Calcium 1997mg	154%
Iron 20mg	111%
Potassium 1663mg	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.

Source of Calories

Fat: 48.9%

Protein: 15.5%

Carbs: 35.5%