Homemade Agnolotti del Plin with a Savory Spinach Filling

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, blanched and chopped 2 cups (200g) fresh spinach, blanched and chopped
• 1 cup (100g) ricotta cheese 1 cup (100g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1 garlic clove, minced 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• For serving: For serving:
• Butter Butter
• Fresh sage leaves Fresh sage leaves
• Grated Parmesan cheese Grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, and chopped parsley. Season with salt and pepper to taste. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into small squares, approximately 2 inches in size.
5. 5.
   Place a small amount of the spinach filling in the center of each square. Fold the square in half diagonally to form a triangle, then pinch the edges together to seal the filling inside. Continue with the remaining dough and filling.
6. 6.
   Bring a large pot of salted water to a boil. Cook the agnolotti del Plin in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
7. 7.
   In a separate pan, melt butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy.
8. 8.
   Serve the cooked agnolotti del Plin with the sage-infused butter sauce. Garnish with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping it to remove any bitterness and retain its vibrant green color.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough using a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different herbs and cheeses for the filling to create your own unique flavor combinations.
• If you prefer a vegetarian version, substitute the Parmesan cheese with a vegetarian-friendly alternative.
• Leftover agnolotti del Plin can be frozen for future use. Just make sure to lay them in a single layer on a baking sheet before freezing to prevent them from sticking together.

Serving advice

Serve the Agnolotti del Plin hot, drizzled with the sage-infused butter sauce. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the Agnolotti del Plin on a plate in a neat and visually appealing manner. Drizzle the sage-infused butter sauce over the top and sprinkle with grated Parmesan cheese. Garnish with a few fresh basil leaves for a pop of color.