Agnolotti
Total Time55mins
Rating0.0/ 5.0
Servings2people
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.