Recipe information
ricotta. pecorino romano. black pepper.
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Pasta Dough
Filling
Sauce
Make the Pasta Dough
1. Combine Ingredients
In a mixing bowl, combine the all-purpose flour and eggs. Mix until a dough forms.
2. Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
1. Mix Filling Ingredients
In a bowl, mix together the ricotta, pecorino romano, black pepper, and salt until well combined.
Assemble the Agnolotti
1. Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into a thin sheet using a pasta machine or a rolling pin.
2. Fill and Shape
Place small mounds of filling (about 1 tsp) on one half of the pasta sheet. Fold the other half over and press to seal, cutting out individual agnolotti shapes.
Cook the Agnolotti
1. Boil Water
Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes until they float to the surface.
Prepare the Sauce
1. Make the Cacio e Pepe Sauce
In a pan, combine the cooked agnolotti, reserved pasta water, pecorino romano, and black pepper. Toss until the cheese melts and forms a creamy sauce.