Recipe
Homemade Agnolotti del Plin with a Savory Spinach Filling
Savor the Delights of Homemade Agnolotti del Plin: A Taste of Italy's Finest
4.5 out of 5
Indulge in the flavors of Italy with this authentic recipe for homemade Agnolotti del Plin. These delicate pasta pockets are filled with a savory spinach mixture, creating a dish that is both comforting and satisfying.
Metadata
Preparation time
45 minutes
Cooking time
10 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Mediterranean, Pescatarian, Low carb, Gluten-free (with appropriate pasta substitution)
Allergens
Wheat (gluten), Eggs, Dairy (cheese, butter)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Nut-free
Ingredients
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For the pasta dough: For the pasta dough:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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2 large eggs 2 large eggs
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1/4 teaspoon salt 1/4 teaspoon salt
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Water, as needed Water, as needed
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For the filling: For the filling:
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2 cups (200g) fresh spinach, blanched and chopped 2 cups (200g) fresh spinach, blanched and chopped
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1 cup (100g) ricotta cheese 1 cup (100g) ricotta cheese
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1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
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1 garlic clove, minced 1 garlic clove, minced
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1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
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Salt and pepper, to taste Salt and pepper, to taste
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For serving: For serving:
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Butter Butter
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Fresh sage leaves Fresh sage leaves
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Grated Parmesan cheese Grated Parmesan cheese
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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