Agnolotti Recipe

Mound the flour on a clean surface and create a well in the center. Crack in the eggs and sprinkle with salt. Use a fork to whisk the eggs, gradually drawing flour from the rim to form a shaggy dough.

Knead the dough until smooth and elastic, about 8–10 minutes. If too dry, drizzle in a teaspoon of water at a time. Wrap the dough in plastic and rest for 30–45 minutes.

In a bowl, combine ricotta, spinach, grated parmesan, egg yolk, salt, and nutmeg. Mix until fully integrated and creamy. Taste and adjust salt if needed.

Roll the rested dough out on a floured surface or with a pasta machine to a thin sheet, about 1–2 mm thick. Cut into rectangles roughly 3x4 inches.

Place a heaping teaspoon of filling on one half of each rectangle. Lightly brush the edges with water, fold over to enclose the filling, and press firmly to seal. Pinch any air pockets closed and crimp if desired.

Transfer formed agnolotti to a floured tray. Repeat until filling is used. Lightly dust with flour and keep refrigerated if not cooking immediately.

Bring a large pot of salted water to a boil. Cook the agnolotti in batches until they float to the surface and are al dente, about 2–3 minutes for fresh pasta.

In a skillet, melt the butter over medium heat and cook until it turns golden brown and nutty. Add English peas and sliced spring onion; sauté 1–2 minutes until peas are bright and onions are tender.

Drain the agnolotti and add to the skillet with the browned butter. Toss gently to coat. Season with salt and pepper to taste. Serve hot, topped with grated parmesan and a final crack of pepper if desired.