Agnolotti – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Agnolotti is a traditional pasta dish from the region of Piedmont in Italy. This beloved dish consists of small, square or half-moon shaped pasta stuffed with various fillings, such as meats, vegetables, or cheese. Agnolotti was originally created as a way to use up leftover roasted meat and has become a cherished symbol of Italian culinary ingenuity. The gentle rolling hills of the Piedmont region provide a perfect backdrop for harvesting the fresh, high-quality ingredients that define this flavorful pasta creation. Handcrafted with love and precision, agnolotti brings a taste of Italy’s rich history and culture to your table.
Ingredients
- All-purpose flour – 2 cups / 240 g
- Eggs – 3 large
- Olive oil – 1 tablespoon
- Salt – 1 teaspoon
- Ground beef – 200 g / 7 oz
- Ground pork – 150 g / 5.3 oz
- Spinach – 100 g / 3.5 oz, cooked and finely chopped
- Parmesan cheese – 50 g / 1.7 oz, grated
- Nutmeg – 1/4 teaspoon
- Black pepper – 1/2 teaspoon
- Butter – 50 g / 1.7 oz
- Sage leaves – 5-6 leaves
Instructions
- Make the pasta dough: On a clean work surface, make a mound with the flour, creating a well in the center. Crack eggs into the well, add olive oil and salt. Gradually mix the flour into the eggs using a fork until a dough forms. Knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- Prepare the filling: In a pan over medium heat, cook the ground beef and pork until browned. Drain excess fat. Combine with chopped spinach, Parmesan cheese, nutmeg, and black pepper in a bowl. Mix until well incorporated.
- Roll out the dough: Divide the dough into quarters. Roll each piece out to a thin sheet using a pasta machine or rolling pin.
- Form the agnolotti: Place teaspoons of filling along one sheet of dough, 2 inches apart. Fold the dough over the filling, pressing to seal the edges. Cut into squares or semi-circles with a knife or pastry cutter.
- Cook the agnolotti: Bring a large pot of salted water to a boil. Add agnolotti and cook for 3-4 minutes.
- Prepare the sauce: Melt butter in a large pan over medium low heat. Add sage leaves and cook until fragrant.
- Serve: Drain the agnolotti and toss them gently with the butter and sage sauce. Sprinkle with additional Parmesan if desired.
Substitutions
- All-purpose flour -> 00 flour
- Ground beef -> Ground veal
- Spinach -> Swiss chard
- Sage leaves -> Thyme
Enhancements in the Next Evolution
- Add a splash of white wine to the sauce for extra depth.
- Experiment with different cheese like Pecorino Romano for a sharper flavor.
- Try a vegetarian filling with ricotta and pumpkin.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
