Agnolotti Freschi Alla Crema Recipe
Recipe information
Make Agnolotti Freschi Alla Crema in just 1h 30m. Country style fresh pasta stuffed with spinach and ricotta, served with cream cheese
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pasta and Filling
Preparation and Cooking
1. Make the Pasta Dough
In a large bowl, sift the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually mix the flour into the eggs using a fork until a dough forms.
2. Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. Prepare the Filling
In a skillet, sauté the spinach over medium heat until wilted. Allow to cool, then chop finely. In a mixing bowl, combine the chopped spinach, ricotta cheese, salt, and black pepper. Mix well.
4. Roll Out the Dough
After resting, divide the dough into quarters. Roll out one piece at a time on a floured surface until thin (about 1/16 inch thick).
5. Form the Agnolotti
Cut the rolled-out dough into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the dough over to form triangles and press the edges to seal, ensuring there are no air pockets.
6. Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully add the agnolotti and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
7. Make the Cream Sauce
In a small saucepan, heat cream cheese with a splash of pasta cooking water over low heat until melted and smooth. Season with salt and pepper to taste.
8. Serve
Plate the agnolotti and drizzle the cream sauce over the top. Garnish with grated Parmesan cheese if desired.
Local Coupons
No local coupons found for this recipe's ingredients.