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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.

PREPARATION

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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