When summer days arrive, we all look for quick and easy meals that don’t require standing in front of the oven for long. I often find myself searching for recipes that are both fulfilling and delicious, and this dish of agnolotti in sage butter sauce perfectly fits the bill. This is one of those meals that is simple, yet it brings a sense of elegance. The best part is how economical and quick it is to prepare, whether for casual week-night dinners or a more sophisticated gathering on week-ends.
Perfecting the Agnolotti in Sage Butter
To create this dish, start by selecting fresh or frozen agnolotti from the grocery store, usually found in the refrigerated isle or daily section. If you prefer, choose a filling like ricotta or pumpkin, both of which pair beautifully with the butter and sage. While cooking, be very watchful of the agnolotti to avoid overcooking.
Agnolotti are delicate and can burst if left too long, causing the filling to spill out and leaving them empty. To prevent this, it’s a good idea to sample them a couple of minutes before the time listed on the package.
Adding Nutty Flavor and Texture
For extra texture, add some chopped and toasted walnuts or pecans before serving. A tablespoon of these nuts on each dish adds a delightful crunch, elevating the meal. The slight bitterness of the sage combined with the nutty, luxurious flavor of the browned butter makes the dish truly special. This blend of flavors is what makes this meal perfect not only for everyday dining but also for impressing guests at a dinner party. It’s the kind of meal that shows care and thought without being overly complicated.
A Heavenly and Flavorful Experience
Once the pasta is perfectly cooked and mixed with the butter and sage, it becomes a truly heavenly combination. The pasta shape itself is easy to work with once you get the hang of it, and paired with onions, brown butter, and a sprinkle of parmesan or cheese, it results in a dish that any pasta lover will enjoy.
The flavorful, tasty bite of each piece of agnolotti, along with the crunchy nuts, creates a meal that’s hard to resist. This dish will certainly become a favorite and one you’ll be eager to make again, whether for a cozy night at home or to impress friends with an easy but impressive recipe tonight.
Why You Need to Try This Recipe!
If you haven’t tried agnolotti yet, it’s a wonderful pasta shape to learn, especially because the spinach and ricotta filling is so savoury and delicious. The recipe is simple but satisfying, and pairing it with sage butter makes for an irresistible sauce. It’s a dish that’s perfect for fall and can be ready in just a time. You can also make the pasta in advance, freeze it, and when you’re ready, just boil it.
The butter can be browned quickly, giving a deep flavor to the dish, and in no time, your meal is ready to impress. Whether you’re cooking for friends or making dinner on a busy day, this fall back recipe will always be a great choice. Plus, it’s versatile for other filled shapes of pasta, so once you’ve mastered this, you can explore even more.
Tips for the Best Spinach and Ricotta Agnolotti
When making agnolotti, it’s important to start with a homemade pasta dough that has the right texture, and following a good recipe can make all the difference. I’ve learned that a few tips and tricks can help you get that perfect dough for your pasta every time. For example, heating your plates before serving the agnolotti helps keep them warm, preventing them from going cold quickly.
To make the butter sauce extra special, try a neat trick I love: right at the end, give the butter a quick ramp in heat for a few seconds to create that lovely foamy texture. Planning ahead also helps a lot — if you can, make the agnolotti the day or even the week before. This little process makes everything so much easier and less stressful. And don’t forget, serving them on warm plates fresh from the oven is a must to avoid all that hard work turning into a disappointing meal that gets cold too soon.
Ingredients
For the Pasta Dough:
- 350g plain flour
- 50g semolina rimacinata
- 228g eggs (about 4 eggs)
- 2 tsp kosher salt
- 2 tbsp olive oil
- ¼ cup water
For the Filling:
- 300g frozen spinach (defrosted and all liquid squeezed out)
- 2 tbsp unsalted butter
- 220g ricotta cheese
- 20g grated Parmesan cheese (about ½ cup)
- 1 tbsp lemon juice
- 1 egg yolk
- ¼ tsp nutmeg
- Salt and pepper to taste
For the Sage Butter Sauce:
- 200g unsalted butter (cubed)
- 10-15 fresh sage leaves
- ½ cup walnuts (optional, roughly chopped)
- 3 garlic cloves (minced)
- ¼ cup grated Parmesan cheese (for serving)
- Salt and ground black pepper to taste
Instructions
Prepare the Pasta Dough:
- Mix the flour, semolina, and kosher salt together on your workbench or in a bowl. Make a well in the center.
- Add the eggs, olive oil, and water into the well. Use a fork to whisk the eggs while gradually incorporating the flour mixture.
- Once a thick consistency is achieved, begin kneading the dough by hand. Knead until the dough forms a smooth, elastic ball (about 10 minutes).
- Wrap the dough tightly in plastic wrap and allow it to rest for 30-60 minutes at room temperature.
Prepare the Filling:
- Melt 2 tbsp butter in a frying pan over medium heat. Add the spinach and sauté until all moisture has evaporated (2-3 minutes). Season with salt and pepper.
- Remove from heat, stir in ricotta, Parmesan, lemon juice, egg yolk, and nutmeg. Mix well, and adjust seasoning if needed. Set aside and let cool.
- Optional: Transfer the filling to a piping bag for easy filling.
Roll and Shape the Agnolotti:
- Divide the dough into quarters and roll each quarter into thin sheets using a pasta machine or rolling pin. Start on the widest setting and gradually roll to a thickness of about 1-2mm.
- Lay the dough sheets on a floured surface. Pipe or place teaspoon-sized dollops of filling, spaced about 1 inch apart, on one side of the sheet.
- Fold the dough over the filling, pressing out any air pockets. Use a pasta cutter to trim around the filling, forming little rectangular pillows. Seal the edges by pressing down gently.
- Let the agnolotti rest for about 10 minutes.
Cook the Agnolotti:
- Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the Sage Butter Sauce:
- In a large sauté pan, melt 200g butter over medium heat until it begins to foam and brown slightly (3-4 minutes). Stir in the minced garlic and sage leaves.
- Add the walnuts (if using) and cook until the butter is golden brown but not burnt.
- Season with salt and pepper.
Finish and Serve:
- Toss the cooked agnolotti gently in the sage butter sauce for about 1 minute.
- Serve immediately, topping each plate with a drizzle of butter, some crispy sage, and grated Parmesan cheese.
Additional Info About Agnolotti in a Sage Butter
Here is some additional information that you may have to know about Agnolotti in a Sage Butter.
Health Benefits:
- Spinach: Rich in iron, vitamins A and C, promoting healthy blood and immunity.
- Walnuts: Provide omega-3 fatty acids, supporting heart health.
- Sage: Contains antioxidants, aiding in inflammation reduction.
Notes:
- Make sure to squeeze out all the liquid from the spinach for the filling to avoid soggy pasta.
- Adjust the amount of sage according to your preference for stronger or milder flavors.
Nutrition (Per Serving):
- Calories: ~450
- Protein: 15g
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 4g
- Sodium: 600mg
Equipment:
- Pasta machine or rolling pin
- Sauté pan
- Pasta cutter or knife
- Slotted spoon
- Piping bag (optional)
Serving Suggestions
To pair with the Agnolotti in Sage Butter, you can include a few side dishes that balance the richness of the pasta while enhancing the overall flavor profile of the meal. A perfect pairing would be Southern Chicken and Rice, which offers a hearty and flavorful option that contrasts beautifully with the delicate, buttery texture of the agnolotti. The savory chicken and creamy rice would round out the meal without overpowering the subtle sage and butter sauce.
For a lighter side, consider Ricotta Ravioli Filling, which would complement the agnolotti by offering similar textures but with different flavors. You can also serve Smoked Queso Dip, providing a smoky and creamy appetizer that guests can enjoy before the main course. Another excellent pairing would be a Creamy Steak Fettuccine, a pasta dish that matches the richness of the butter but brings in hearty, meaty notes.
Lastly, a refreshing Grapefruit Empress Gin Cocktail would be an ideal way to cleanse the palate, its citrusy brightness cutting through the richness of the butter and cheese. Together, these dishes create a harmonious and satisfying meal for a variety of tastes.
Storing, Freezing, and Reheating
To store leftover agnolotti, place them in an airtight container and refrigerate for up to 3 days. If you wish to freeze them, lay the uncooked agnolotti in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container, ensuring minimal air exposure. Frozen agnolotti can be stored for up to 2 months. When you’re ready to cook, boil them straight from the freezer for 4-5 minutes.
To reheat cooked agnolotti, gently warm them in a pan with a bit of butter or olive oil over low heat to avoid drying out, or microwave for 1-2 minutes, adding a splash of water to maintain moisture.
What is agnolotti pasta made of?
Agnolotti pasta is made from soft dough of flour and eggs, rolled out with a rolling pin and cut into small squares. A tasty filling is placed inside, covered with another square, and then cooked in broth for 5 minutes, creating a simple yet flavorful dish.
How is Agnolotti Different from Ravioli?
Agnolotti and ravioli may look similar, but the difference lies in their shapes. Agnolotti is a single piece of dough folded over, while ravioli is made of two pieces of dough cut into squares. Though technically a type of ravioli, agnolotti’s folding gives it a unique texture. Paired with sage butter, this highlights their subtle differences.
How much agnolotti per person?
For agnolotti in Italy, serve about 12 to 15 pieces per person if it’s part of a larger meal like primi. As a main course, increase to 15-20 agnolotti, especially if served with an appetizer and dessert. Proper portions ensure a satisfying meal.
Agnolotti in Sage Butter
Learn how to make homemade agnolotti with spinach ricotta filling, tossed in a rich sage butter sauce. A comforting Italian dish perfect for fall, with easy-to-follow steps!
Ingredients
Method
-
Prepare the Pasta Dough
Mix the flour, semolina, and kosher salt together on your workbench or in a bowl. Make a well in the center. -
Add the eggs, olive oil, and water into the well. Use a fork to whisk the eggs while gradually incorporating the flour mixture.
-
Once a thick consistency is achieved, begin kneading the dough by hand. Knead until the dough forms a smooth, elastic ball (about 10 minutes).
-
Wrap the dough tightly in plastic wrap and allow it to rest for 30-60 minutes at room temperature.
-
Prepare the Filling
Melt 2 tbsp butter in a frying pan over medium heat. Add the spinach and sauté until all moisture has evaporated (2-3 minutes). Season with salt and pepper. -
Remove from heat, stir in ricotta, Parmesan, lemon juice, egg yolk, and nutmeg. Mix well, and adjust seasoning if needed. Set aside and let cool.
-
Optional: Transfer the filling to a piping bag for easy filling.
-
Roll and Shape the Agnolotti
Divide the dough into quarters and roll each quarter into thin sheets using a pasta machine or rolling pin. Start on the widest setting and gradually roll to a thickness of about 1-2mm. -
Lay the dough sheets on a floured surface. Pipe or place teaspoon-sized dollops of filling, spaced about 1 inch apart, on one side of the sheet.
-
Fold the dough over the filling, pressing out any air pockets. Use a pasta cutter to trim around the filling, forming little rectangular pillows. Seal the edges by pressing down gently.
-
Let the agnolotti rest for about 10 minutes.
-
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside. -
Prepare the Sage Butter Sauce
In a large sauté pan, melt 200g butter over medium heat until it begins to foam and brown slightly (3-4 minutes). Stir in the minced garlic and sage leaves. -
Add the walnuts (if using) and cook until the butter is golden brown but not burnt.
-
Season with salt and pepper.
-
Finish and Serve
Toss the cooked agnolotti gently in the sage butter sauce for about 1 minute. -
Serve immediately, topping each plate with a drizzle of butter, some crispy sage, and grated Parmesan cheese.
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Sodium 600mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Spinach: Rich in iron, vitamins A and C, promoting healthy blood and immunity.
- Walnuts: Provide omega-3 fatty acids, supporting heart health.
- Sage: Contains antioxidants, aiding in inflammation reduction.
