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Ricotta Agnolotti Recipe

by Sarah James
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If you’ve ever dreamed of bringing the flavors of authentic Italian cuisine into your kitchen, then learning how to make ricotta agnolotti is the perfect place to start. Ricotta agnolotti, a delicately folded pasta filled with creamy ricotta, is a dish that feels both indulgent and sophisticated. Imagine tender pillows of handmade pasta bursting with cheesy goodness, coated in a luxurious sage butter sauce—sounds heavenly, right?

But don’t let its elegance fool you! This recipe is approachable for home cooks of all skill levels. Whether you’re hosting a dinner party, impressing a loved one, or simply treating yourself to an elevated meal, ricotta agnolotti will turn any meal into a special occasion.

Ready to roll up your sleeves and dive into the art of pasta-making? Let’s embark on this flavorful journey, complete with expert tips, creative variations, and pairing ideas that will make this dish unforgettable.

How to Make Ricotta Agnolotti

Ingredients

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To make ricotta agnolotti, gather the following ingredients:

For the Pasta Dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • A pinch of salt

For the Ricotta Filling:

  • 1 cup fresh ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked and chopped spinach (optional, for spinach and ricotta agnolotti)
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

For the Sauce (Optional Sage Butter Sauce):

  • 1/4 cup unsalted butter
  • 8–10 fresh sage leaves
  • A sprinkle of grated Parmesan cheese for garnish

Instructions to Make Ricotta Agnolotti

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Prepare the Pasta Dough:

  • On a clean surface, form a mound with the flour and create a well in the center.
  • Crack the eggs into the well and add a pinch of salt.
  • Gradually mix the flour into the eggs using a fork, then knead the dough until smooth and elastic (about 8–10 minutes). Wrap the dough in plastic wrap and let it rest for 30 minutes.

Make the Ricotta Filling:

  • In a bowl, combine ricotta cheese, Parmesan, chopped spinach (if using), nutmeg, salt, and pepper. Mix until well combined and set aside.

Roll Out the Dough:

  • Divide the dough into two portions. Roll out each portion into a thin sheet using a pasta machine or rolling pin. Aim for a thickness where you can slightly see your hand through the dough.

Form the Agnolotti:

  • Place small dollops of ricotta filling along one sheet of pasta, spacing them about 1 inch apart.
  • Brush water around the filling, then fold the pasta sheet over to cover the filling.
  • Press around each dollop to seal, ensuring there are no air pockets. Cut out each agnolotti using a fluted pasta cutter or knife.

Prepare the Sauce:

  • In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and aromatic.
  • Toss the cooked agnolotti gently in the sage butter sauce.

Serve:

  • Plate the agnolotti, drizzle with extra sauce, and garnish with grated Parmesan. Serve immediately.

Tips to Make Perfect Ricotta Agnolotti

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  • Use Fresh Ingredients: Fresh ricotta and eggs elevate the flavor and texture of the dish.
  • Rest the Dough: Allowing the dough to rest ensures elasticity, making it easier to roll out.
  • Avoid Overfilling: Use small amounts of filling to prevent the agnolotti from bursting during cooking.
  • Cook Gently: Boil the pasta in gently simmering water to keep the delicate agnolotti intact.

What to Serve with Ricotta Agnolotti

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Ricotta agnolotti pairs beautifully with:

  • A crisp arugula salad with lemon vinaigrette.
  • Greek Yogurt Garlic Bread to soak up the sage butter sauce.
  • A glass of Chardonnay or Pinot Grigio to complement the creamy filling.

For more ideas, check out our recipes for Nutella Puff Pastry and Chipotle Chicken Avocado Melt for contrasting meal inspirations.

Variations of Ricotta Agnolotti

Ricotta-Agnolotti

Ricotta agnolotti is a versatile dish that can be customized in countless ways to suit your taste preferences or to explore new flavor profiles. Here are some detailed variations to inspire your next creation:

1. Spinach and Ricotta Agnolotti

A classic twist, adding spinach to the filling not only enhances the flavor but also provides a nutritional boost. Simply blanch fresh spinach, squeeze out the excess moisture, and chop it finely before mixing it with the ricotta and Parmesan. The result is a vibrant green filling with a subtle earthy flavor. This variation pairs beautifully with a light tomato or cream sauce for added contrast.

2. Lemon Zest Ricotta Agnolotti

For a refreshing and zesty kick, add grated lemon zest to the ricotta filling. The citrusy notes brighten up the creamy filling, making this variation perfect for spring or summer dining. Serve with a simple butter sauce or a drizzle of olive oil and a sprinkle of fresh herbs like parsley or thyme.

3. Mushroom and Ricotta Agnolotti

Incorporating finely chopped, sautéed mushrooms into the ricotta filling brings an earthy depth to the dish. Use cremini, shiitake, or porcini mushrooms for robust flavors. Pair this variation with a truffle oil drizzle or a wild mushroom sauce for a gourmet experience.

4. Herb-Infused Ricotta Agnolotti

Add finely chopped fresh herbs like basil, parsley, or chives to the ricotta filling for a burst of aromatic flavor. This variation works wonderfully with a light butter sauce or a pesto drizzle for a herby twist.

5. Ricotta and Goat Cheese Agnolotti

For a tangier filling, mix ricotta with creamy goat cheese. The combination creates a rich, slightly tangy flavor profile that pairs well with sweet or savory sauces. A honey drizzle or a balsamic reduction can elevate this variation even further.

6. Pumpkin Ricotta Agnolotti

Blend roasted pumpkin or butternut squash into the ricotta filling for a fall-inspired variation. Add a pinch of cinnamon or nutmeg to complement the sweetness of the squash. Pair with a sage brown butter sauce to enhance the warm, cozy flavors.

7. Spicy Ricotta Agnolotti

For those who love a little heat, mix in red pepper flakes or minced chili peppers with the ricotta filling. Serve with a marinara sauce or a spicy arrabbiata sauce to amp up the bold flavors.

8. Ricotta and Prosciutto Agnolotti

Chop finely diced prosciutto and incorporate it into the ricotta filling for a salty, savory twist. This variation pairs wonderfully with a creamy Alfredo sauce or a light butter sauce with fresh thyme.

Each of these variations offers a unique flavor experience while maintaining the classic appeal of ricotta agnolotti. Whether you’re craving something earthy, zesty, or indulgently creamy, there’s a version here to satisfy your palate!

FAQs While Making Ricotta Agnolotti

Can I use store-bought pasta dough?

Yes, if short on time, store-bought dough works well for this recipe.

How do I store leftover agnolotti?

Freeze uncooked agnolotti on a baking sheet, then transfer to an airtight container. They can be cooked straight from the freezer.

What if I don’t have a pasta cutter?

A knife or pizza cutter can be used to cut the agnolotti into shapes.

Can I make the dough and filling ahead of time?

Yes! You can prepare the dough and filling up to 24 hours in advance. Store the dough wrapped in plastic wrap in the fridge and keep the filling in an airtight container. Let the dough come to room temperature before rolling it out.

Why is my pasta dough too dry or too sticky?

If the dough feels dry, add a teaspoon of water at a time while kneading. If it’s too sticky, sprinkle a little flour until it becomes smooth and pliable.

Can I make ricotta agnolotti without a pasta machine?

Absolutely! A rolling pin works just as well. It might take a little extra effort, but you can achieve thin pasta sheets with patience.

What should I do if my agnolotti bursts while cooking?

This usually happens if the edges weren’t sealed properly. Press firmly around the filling when shaping the agnolotti to ensure a tight seal, and avoid overfilling.

Substitutes

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  • Ricotta Cheese: Use cottage cheese or mascarpone as alternatives.
  • Spinach: Swap with kale or arugula if desired.
  • Sage Butter Sauce: A simple marinara or Alfredo sauce works well if you prefer.

Nutrition of Ricotta Agnolotti

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Per Serving (Approximate):

  • Calories: 320
  • Protein: 12g
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 2g

Making ricotta agnolotti at home is a rewarding experience that combines tradition and flavor. Whether you’re serving it as a romantic dinner or an indulgent weekend treat, this recipe guarantees satisfaction. If you enjoyed this dish, explore our other pasta recipes like Fried Rice on Blackstone for more culinary adventures!

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Ricotta Agnolotti - Perfect Italian Pasta

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 320 calories 18 Grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

To make ricotta agnolotti, gather the following ingredients:

Ricotta-Agnolotti-7

For the Pasta Dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • A pinch of salt
For the Ricotta Filling:
  • 1 cup fresh ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked and chopped spinach (optional, for spinach and ricotta agnolotti)
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

For the Sauce (Optional Sage Butter Sauce):

  • 1/4 cup unsalted butter
  • 8–10 fresh sage leaves
  • A sprinkle of grated Parmesan cheese for garnish

Instructions

Instructions to Make Ricotta Agnolotti

Ricotta-Agnolotti-5

Prepare the Pasta Dough:
  • On a clean surface, form a mound with the flour and create a well in the center.
  • Crack the eggs into the well and add a pinch of salt.
  • Gradually mix the flour into the eggs using a fork, then knead the dough until
    smooth and elastic (about 8–10 minutes). Wrap the dough in plastic wrap and let it rest for 30 minutes.
Make the Ricotta Filling:
  • In a bowl, combine ricotta cheese, Parmesan, chopped spinach (if using), nutmeg,
    salt, and pepper. Mix until well combined and set aside.
Roll Out the Dough:
  • Divide the dough into two portions. Roll out each portion into a thin sheet using a
    pasta machine or rolling pin. Aim for a thickness where you can slightly see your hand through the dough.
Form the Agnolotti:
  • Place small dollops of ricotta filling along one sheet of pasta, spacing them about 1
    inch apart.
  • Brush water around the filling, then fold the pasta sheet over to cover the filling.
  • Press around each dollop to seal, ensuring there are no air pockets. Cut out each
    agnolotti using a fluted pasta cutter or knife.
Cook the Agnolotti:
  • Bring a large pot of salted water to a gentle boil. Cook the agnolotti for 2–3 minutes
    or until they float to the top.
Prepare the Sauce:
  • In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter
    turns golden brown and aromatic.
  • Toss the cooked agnolotti gently in the sage butter sauce.
Serve:
  • Plate the agnolotti, drizzle with extra sauce, and garnish with grated Parmesan. Serve immediately.

Notes

Tips to Make Perfect Ricotta Agnolotti

Ricotta-Agnolotti-3

  • Use Fresh Ingredients: Fresh ricotta and eggs elevate the flavor and texture of the dish.
  • Rest the Dough: Allowing the dough to rest ensures elasticity, making it easier to roll out.
  • Avoid Overfilling: Use small amounts of filling to prevent the agnolotti from bursting during cooking.
  • Cook Gently: Boil the pasta in gently simmering water to keep the delicate agnolotti intact.
Did You Make This Recipe?
How you went with my recipes? Leave a comment below and share your experience. Tag me on Instagram at @auralllaura.

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