Homemade Agnolotti Pasta Recipe
Stuffed with prosciutto and formaggio in a brown butter sage sauce and finished with roasted walnuts
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
Method
Instructions
- 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
Prepare the Filling
In a bowl, mix together the chopped prosciutto, ricotta cheese, grated Parmesan, and black pepper until well combined. Set aside.
- 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
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
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
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
