How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days.

Can I make this ahead?

Yes, assemble the agnolotti a day in advance and refrigerate.

What if I don't have fresh herbs?

Substitute with a smaller quantity of dried herbs, but the flavors won't be as vibrant.

Can I freeze the uncooked agnolotti?

Yes, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Is there a cheese substitute for ricotta?

Mascarpone or cottage cheese can be used, but they alter the flavor profile.

Herbaceous Italian Agnolotti with Sage Brown Butter Sauce

Name: Herbaceous Italian Agnolotti with Sage Brown Butter Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 tsp salt; 1 tbsp olive oil; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/4 cup fresh basil, finely chopped; 2 tbsp fresh parsley, finely chopped; Salt and pepper to taste; 1/2 cup unsalted butter; 15 fresh sage leaves; 1 clove garlic, smashed; Extra Parmesan, grated; Freshly cracked black pepper

Tender pasta pillows filled with a blend of fresh herbs and cheeses

Delight in the flavorful impact of fresh herbs and creamy cheeses wrapped in delicate pasta, tossed with a nutty sage brown butter sauce.

1 h 45 min
4
Advanced

Ingredients

Pasta Dough

2 cups all-purpose flour

3 large eggs

1/2 tsp salt

1 tbsp olive oil

Filling

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, finely chopped

2 tbsp fresh parsley, finely chopped

Salt and pepper to taste

Sage Brown Butter Sauce

1/2 cup unsalted butter

15 fresh sage leaves

1 clove garlic, smashed

Garnishing

Extra Parmesan, grated

Freshly cracked black pepper

Preparation

Making the Pasta Dough

Create flour well

Mound the flour on a clean surface, creating a well in the center.

Add wet ingredients

Add eggs, salt, and olive oil into the well.

Knead dough

Gradually mix with hands, kneading into a smooth dough.

Ensure the pasta dough is well-kneaded and smooth to prevent tearing.

Rest dough

Wrap and rest the dough for 30 minutes.

Roll dough thin

Roll the pasta dough as thin as possible using a rolling pin or pasta machine.

Use a pasta machine for consistent thinness in the dough.

Preparing the Filling

Combine ingredients

Combine ricotta, Parmesan, basil, and parsley in a bowl.

Season filling

Season with salt and pepper.

Mix until smooth

Mix until smooth, then set aside.

Cooking Process

Fill and seal agnolotti

Use a teaspoon to place filling on rolled dough sheets, fold over, and seal edges tightly.

Make brown butter sauce

Melt butter in a pan, add sage and garlic, and cook until aromatic and nutty.

Use medium heat for melting butter, then reduce to medium-low for frying sage.

Cook agnolotti

Boil prepared pasta in salted water for 2-3 minutes, drain, and toss gently with the brown butter sauce.

Plating & Serving