Agnolotti Recipe
Ricotta and herb stuffed, carrot puree, peas, spring radish, asparagus, shallots, leeks
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Carrot Puree
Vegetables
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center and crack in the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling
- 2
Prepare the Ricotta Filling
In a bowl, mix ricotta cheese, chopped basil, chopped parsley, salt, and black pepper until well combined. Set aside.
Carrot Puree
- 3
Make the Carrot Puree
In a pot, combine chopped carrots and vegetable broth. Bring to a boil and simmer until the carrots are tender, about 15 minutes. Drain and add butter, then blend until smooth. Season with salt to taste.
Vegetables
- 4
Assemble and Cook
- 5
Fill and Cook the Agnolotti
Roll out the pasta dough to about 1/16 inch thickness. Cut into squares, place a teaspoon of filling in the center of each square, and fold over to form a triangle. Seal the edges with a fork. Boil the agnolotti in salted water for 3-4 minutes until they float. Drain and serve with carrot puree and sautéed vegetables.
