Homemade Agnolotti Pasta Recipe

Instructions

1. 1

   Make the Pasta Dough

   In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gently whisk the eggs, gradually incorporating the flour until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, mix together the chopped prosciutto, ricotta cheese, grated Parmesan, and black pepper until well combined. Set aside.

3. 3

   Roll Out the Pasta

   After resting, divide the pasta dough into four pieces. Roll each piece out to about 1/16-inch thickness using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.

4. 4

   Form the Agnolotti

   Cut the rolled-out pasta into squares (about 3 inches each). Place a teaspoon of filling in the center of each square. Fold the pasta over the filling to form a triangle, pressing the edges to seal. Cut off any excess pasta and ensure the edges are tightly sealed.

5. 5

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 4-5 minutes or until they float to the top. Remove with a slotted spoon and set aside.

6. 6

   Make the Brown Butter Sage Sauce

   In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 5-7 minutes.

7. 7

   Combine and Serve

   Add the cooked agnolotti to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately, topped with toasted walnuts.