Recippy
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Ingredients

4
00 flour200 g
eggs2 large
ricotta150 g
grated Parmigiano Reggiano50 g
cooked and drained spinach100 g
nutmeg
salt
unsalted butter30 g
fresh sage4 leaves

Instructions

1

In a bowl, mix the flour and eggs until you get a smooth dough. Cover and let it rest for 30 minutes.

2

Prepare the filling by mixing the ricotta, grated Parmigiano Reggiano, cooked and well-drained spinach, nutmeg, and salt.

3

Roll out the dough into a thin sheet. Place small heaps of filling, then fold the dough and cut the agnolotti.

4

Bring a pot of salted water to the boil and cook the agnolotti for a few minutes, until they float to the surface.

5

Meanwhile, melt the butter in a pan with the sage leaves.

6

Drain the agnolotti and toss them in the melted butter with sage.

7

Serve the agnolotti hot, freshly prepared.

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