Herbaceous Italian Agnolotti with Sage Brown Butter Sauce
Delight in the flavorful impact of fresh herbs and creamy cheeses wrapped in delicate pasta, tossed with a nutty sage brown butter sauce.
Preparation
Get these tasks done before you start cooking.
Making the Pasta Dough
- 1
Create flour well
Mound the flour on a clean surface, creating a well in the center.
- 2
Add wet ingredients
Add eggs, salt, and olive oil into the well.
- 3
Knead dough
Gradually mix with hands, kneading into a smooth dough.
Tip: Ensure the pasta dough is well-kneaded and smooth to prevent tearing.
- 4
Rest dough
Wrap and rest the dough for 30 minutes.
- 5
Roll dough thin
Roll the pasta dough as thin as possible using a rolling pin or pasta machine.
Tip: Use a pasta machine for consistent thinness in the dough.
Preparing the Filling
- 1
Combine ingredients
Combine ricotta, Parmesan, basil, and parsley in a bowl.
- 2
Season filling
Season with salt and pepper.
- 3
Mix until smooth
Mix until smooth, then set aside.
How to Make Herbaceous Italian Agnolotti with Sage Brown Butter Sauce
Total time: 2 h 20 min · Yields 4 servings
- 1
Fill and seal agnolotti
Use a teaspoon to place filling on rolled dough sheets, fold over, and seal edges tightly.
- 2
Make brown butter sauce
Melt butter in a pan, add sage and garlic, and cook until aromatic and nutty.
- 3
Cook agnolotti
Boil prepared pasta in salted water for 2-3 minutes, drain, and toss gently with the brown butter sauce.
Chef's Tips
Further reading
Frequently asked questions
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.
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