Agnolotti Recipe

Preparation Steps

1. 1

   Make the Dough

   In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.

2. 2

   Knead the Dough

   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Prepare the Filling

   In a bowl, mix together the ricotta, spinach, Parmesan, nutmeg, salt, and pepper until well combined.

4. 4

   Roll out the Dough

   Divide the rested dough into four pieces. Roll out each piece thinly using a pasta machine or rolling pin until about 1/16 inch thick.

5. 5

   Form the Agnolotti

   Cut the rolled-out dough into squares (about 3x3 inches). Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

6. 6

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes or until they float to the surface and are al dente. Drain carefully.