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: 26 min
Cook time: 1 h 45 min
Total time: 2 h 11 min
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

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 597 kcal
Protein: 17.8 g
Carbs: 50.6 g
Fat: 35.6 g
Fiber: 2.5 g

Full recipe (estimated)

Calories: 2388 kcal
Protein: 71.3 g
Carbs: 202.5 g
Fat: 142.2 g
Fiber: 10.1 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
2 cups all-purpose flour	910 kcal	24 g	190 g	2 g	8 g
3 large eggs	215 kcal	19 g	1 g	15 g	0 g
1/2 tsp salt	0 kcal	0 g	0 g	0 g	0 g
1 tbsp olive oil	120 kcal	0 g	0 g	14 g	0 g
1/2 cup ricotta cheese	180 kcal	14 g	6 g	10 g	0 g
1/4 cup grated Parmesan cheese	110 kcal	10 g	1 g	7 g	0 g
1/4 cup fresh basil, finely chopped	5 kcal	0.5 g	1 g	0.1 g	1 g
2 tbsp fresh parsley, finely chopped	3 kcal	0.3 g	0.6 g	0.1 g	0.5 g
Salt and pepper to taste	0 kcal	0 g	0 g	0 g	0 g
1/2 cup unsalted butter	810 kcal	1 g	0 g	92 g	0 g
15 fresh sage leaves	8 kcal	0.3 g	1.5 g	0.5 g	0.5 g
1 clove garlic, smashed	4 kcal	0.2 g	1 g	0 g	0 g
Extra Parmesan, grated	22 kcal	2 g	0.2 g	1.5 g	0 g
Freshly cracked black pepper	1 kcal	0 g	0.2 g	0 g	0.1 g

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