Homemade Agnolotti: A Classic Italian Cuisine Experience

Ingredients

2 cups of all-purpose flour
2 large eggs
1/2 teaspoon of salt
1 tablespoon of olive oil
1/2 cup of ricotta cheese
1/4 cup of grated Parmesan cheese
1 egg yolk
1/2 teaspoon of finely grated lemon zest
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
1 cup of marinara sauce
1 tablespoon of unsalted butter
Grated Parmesan cheese for serving
Fresh basil leaves for serving

Steps and instructions

Whisk together the flour and salt in a large bowl. Make a well in the center and crack the eggs into it. Drizzle in the olive oil.
Using a fork, beat the eggs while gradually incorporating the flour from the sides of the well.
Continue mixing until a shaggy dough forms, and then turn it out onto a lightly floured surface.
Knead the dough for about 10 minutes, until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
While the dough rests, make the filling. In a bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, lemon zest, black pepper, and salt.
After the dough has rested, roll it out into a thin sheet. Drop teaspoonfuls of the filling onto one half of the dough sheet, spacing them about an inch apart.
Fold the unfilled half of the dough sheet over the filling. Press around each mound of filling to seal the dough, and then cut between the mounds to create individual pieces of agnolotti.
Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 4-5 minutes, until they float to the surface.
While the agnolotti are cooking, warm the marinara sauce in a pan over medium heat. Stir in the butter until it melts and the sauce is glossy.
Drain the agnolotti, reserving a cup of the pasta cooking water. Add the agnolotti to the sauce in the pan, tossing gently to coat.
If the sauce seems too thick, add a little of the reserved pasta cooking water to thin it out. Serve the agnolotti with a sprinkle of grated Parmesan cheese and fresh basil leaves on top.

Tools for making

Mixing Bowl - A large bowl to mix the dough and fillings.
Fork - Used to beat the eggs and incorporate the flour into the dough.
Plastic Wrap - To wrap and let the dough rest.
Rolling Pin - Used to roll out the dough into a thin sheet.
Teaspoon - To drop the filling onto the dough sheet.
Large Pot - To boil the water for cooking the agnolotti.
Slotted Spoon - Used to remove the cooked agnolotti from the boiling water.
Pan - To warm the marinara sauce and toss the cooked agnolotti in the sauce.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Replace the ricotta cheese with mashed butternut squash for a vegetarian filling.
Add cooked and crumbled Italian sausage to the filling for a meaty twist.
Experiment with different herbs and spices in the filling, such as fresh basil, parsley, or dried oregano.
Try using a different sauce, like a creamy Alfredo sauce or a pesto sauce, instead of marinara.
Swap out the lemon zest for orange zest to give the filling a citrusy flavor.
Add sautéed mushrooms or spinach to the filling for an extra boost of flavor and nutrients.
Make a gluten-free version by using a gluten-free flour blend in place of the all-purpose flour.
For a vegan option, substitute the eggs in the dough with a flaxseed or chia seed egg substitute, and use a vegan cheese alternative in the filling.
Create a sweet version by filling the agnolotti with a mixture of mascarpone cheese, honey, and cinnamon, and serving them with a drizzle of chocolate sauce.

Recipe overview

This recipe provides step-by-step instructions on how to make homemade Agnolotti, a delicious type of Italian pasta. Agnolotti is similar to ravioli but has a distinctive shape and is traditionally filled with meat or vegetables. The homemade pasta dough is simple and easy to make, requiring only flour, eggs, and olive oil. The filling combines creamy ricotta and flavorful Parmesan cheese, with a hint of lemon zest for brightness. This Agnolotti is cooked until tender and served with a simple marinara sauce that is enriched with a touch of butter. The finished dish is topped with additional Parmesan and fresh basil leaves. This recipe is a wonderful way to explore the art of making fresh pasta at home and is sure to impress at your next dinner party.

Common questions

Can I use a different type of flour for the agnolotti dough?
Yes, you can use semolina flour or a combination of semolina and all-purpose flour for a slightly different texture.
Can I substitute the ricotta cheese with another type of cheese?
Certainly! You can use other soft cheeses like goat cheese or mascarpone as a substitute for ricotta.
Can I make the agnolotti filling in advance?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator until ready to use.
Can I freeze the agnolotti?
Yes, you can freeze the agnolotti for later use. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer them to a sealed container or freezer bag.
Should I cook the agnolotti from frozen?
No, it is best to thaw the frozen agnolotti in the refrigerator before cooking them in boiling water.
Can I use a different sauce instead of marinara?
Of course! You can try serving the agnolotti with a sage butter sauce, a creamy Alfredo sauce, or a simple olive oil and garlic sauce.

Serving dishes and utensils

Rolling pin - Used to roll out the dough into a thin sheet.
Large pot - Used to boil the agnolotti.
Fork - Used to beat the eggs and incorporate the flour.
Bowl - Used to mix the filling ingredients.
Plastic wrap - Used to wrap the dough while it rests.
Knife - Used to cut the agnolotti into individual pieces.
Pan - Used to warm the marinara sauce and melt the butter.

Origin stories

Agnolotti hails from the Piedmont region of Italy, an area recognized for its rich culinary tradition and renowned wines. The word 'agnolotti' might sound charmingly complex, but in Piemontese dialect, it simply means 'pinched'. This name was derived from the specific method used to seal these pasta parcels by pinching them between thumb and forefinger. The most traditional version of agnolotti is filled with braised meat, but our recipe uses a delightful blend of ricotta and Parmesan cheeses. Interestingly, the size of agnolotti may vary depending on family tradition or the occasion, but regardless of the size, the pride and love in the preparation remain the same.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.