Ricotta & Spinach Agnolotti
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
2 people
Level:
Beginner
Tag:
Italian
ABOUT THE RECIPE
Ricotta and spinach agnolotti are a classic of Italian tradition, built on a handful of essential ingredients and careful technique. Their delicacy comes from the balance between a thin, tender pasta sheet and a soft, flavorful filling, where ricotta and spinach blend into a harmonious whole. More than complexity, what matters here is attention to detail: the moisture of the filling, the texture of the dough, and the precision of the seal.
While many regional variations exist, this version stays true to a simple, authentic approach, with a few notes drawn from both professional kitchens and home cooking experience. Use high-quality ingredients: fresh, well-drained ricotta, flavorful spinach, fresh eggs, and good flour for the pasta.
INGREDIENTS
Pasta Dough
200 g 00 flour
100 g whole eggs (≈ 2 large eggs)
Filling
120 g fresh spinach (raw weight)
10 g extra virgin olive oil
1 small garlic clove (≈ 3 g)
120 g ricotta (well drained)
40 g Grana Padano, finely grated
3 g fresh oregano, chopped
Salt & black pepper
Sauce
Sauce / Finishing
80 g butter
6–8 sage leaves
1 g fresh oregano (or a small pinch dried)
20–30 g pasta cooking water
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve the best results, we highly recommend using a kitchen scale and following the metric measurements when possible.
About our Chef
This recipe is provided by our Chef Alberto Marcolongo.
Chef Alberto Marcolongo, born in Verona, trained in some of the world’s most prestigious kitchens, including Alain Ducasse au Plaza Athénée in Paris and Hôtel de Paris Monte Carlo.
His international career has taken him through Paris, London, Singapore, and New York, where he later led the culinary team at Benoit New York.
Today, Alberto works as a culinary consultant and creative, bringing together refined Italian technique, global experience, and a deep respect for ingredients.
PREPARATION
STEPS
Preparing the pasta dough
Place the flour on a clean work surface and create a well in the center.
Add the eggs and gradually incorporate the flour using a fork.
Knead until smooth and elastic (about 8–10 minutes).
Forming the Agnolotti
Roll pasta to 1–1.5 mm thickness.
Pipe 8–10 g filling per piece in a line.
Fold, seal, and remove air.
Pinch between each mound (“plin”).
Cut into small rectangular agnolotti.
Cooking the Agnolotti
Cook agnolotti in salted boiling water → 2–3 minutes.
Make a beurre noisette with the butter. Beurre noisette is a culinary term for browned butter, made by heating unsalted butter until its milk solids caramelize, creating a rich, toasted, and nutty aroma
Add sage + oregano to infuse.
Transfer pasta into the pan with a bit of cooking water.
Emulsify gently.
To Finish:
Add 20 g Grana Padano (for finishing).
Optional: touch of lemon zest.
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