Agnolotti di Magro alle Erbe
Fresh Piedmontese egg pasta parcels filled with mixed tender greens and creamy ricotta, dressed simply with melted sage butter.
- Prep
- 60 min
- Cook
- 15 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Pasta rolling pin or machine
- •Fluted pastry wheel
- •Large mixing bowl
- •Large saucepan
- •Wide frying pan
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 21 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 19 g
- calories
- 490 kcal
Instructions
- 1
Tip the flour onto a board, make a well in the centre, and add the eggs.
- 2
Whisk the eggs gently with a fork, gradually drawing in flour from the edges until combined.
- 3
Knead the dough firmly for ten minutes until smooth and elastic.
- 4
Wrap the dough tightly in clingfilm and rest at room temperature for thirty minutes.
- 5
Blanch the greens in salted boiling water for two minutes until completely wilted.
- 6
Drain the greens and squeeze very firmly in a clean tea towel to expel all moisture.
- 7
Finely chop the dry greens and mix with the drained ricotta, Grana Padano, nutmeg, salt, and pepper.
- 8
Roll the pasta dough into long, thin sheets about one millimetre thick.
- 9
Place teaspoon-sized dollops of filling along the bottom half of each sheet, spaced two centimetres apart.
- 10
Fold the top edge over, press firmly between fillings to expel air, and cut into parcels with a fluted wheel.
- 11
Cook the agnolotti in a large pan of gently boiling salted water for three minutes until tender.
- 12
Melt the butter with sage in a wide pan over gentle heat, then gently toss through the drained agnolotti.
Chef's tips
Squeeze the cooked greens thoroughly in a tea towel until no liquid remains, as excess water will make the filling weep and burst the pasta. Keep rolled pasta sheets under a clean, slightly damp cloth while assembling so they do not dry out.
Ingredient substitutions
- Swiss chard → spinach or young borage leaves
- Grana Padano → Parmigiano Reggiano
Storage
Keep uncooked agnolotti in a single layer on a floured tray in the fridge for up to one day, or freeze solid and bag for up to one month.
Reheating
Cook frozen agnolotti straight from the freezer in gently boiling salted water for an extra minute.
Common mistakes to avoid
- •Leaving excess water in the cooked greens, which makes the filling soggy and weak.
- •Trapping air bubbles between the pasta sheets, causing the agnolotti to burst while boiling.
- •Rolling the pasta sheets too thickly, resulting in tough folded edges.
Serving suggestions
Cooked Agnolotti di Magro alle Erbe?
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