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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