agnolotti del plin (spinach filling)
These homemade agnolotti are gorgeous pillows of pasta filled with a silky spinach ricotta filling and tossed in a light garlic butter sauce. Agnolotti del plin are so fun to make and incredibly delicious!
- Prep Time: 1 hour 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
spinach filling
- 1 lb fresh baby spinach
- 1/2 cup mascarpone
- 1 cup whole milk ricotta
- 1/2 cup grated Parmesan cheese
- 1/8 tsp grated ground nutmeg
- kosher salt, to taste
- freshly ground black pepper, to taste
agnolotti del plin
- 1 batch egg pasta dough, rolled out to setting 7 on Kitchen Aid (about 1.5 mm)
- 00 or all-purpose flour, for rolling
- semolina flour, for dusting
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 5 tbsp unsalted butter, cubed and cold
Instructions
- To make the filling, bring a pot of salted water to a boil. Fill a large bowl with ice water.
- Add spinach to boiling water and cook 20 seconds, then plunge into ice water to stop the cooking.
- Drain the spinach and squeeze dry. Place it in a food processor or high-speed blender and puree until smooth. Add ricotta and process 30 seconds, until very smooth. Add mascarpone, parmesan, nutmeg, salt and pepper, and pulse until just combined. Transfer to a large piping bag and refrigerate until needed.
- Lay out a long sheet of pasta dough on a surface generously dusted with semolina flour. Pipe a 1/2-inch thick line of spinach filling lengthwise down the pasta, about 1/2-inch away from the edge.
- Pick up the edge of the dough and pull it up and over to cover the filling. Starting at one end of the sheet and working your way to the opposite end, press down where the dough overlaps to remove air and seal the edge against the line of filling.
- Roll the tube of filling up 90 degrees, so it stands up. Generously scatter semolina until the tube, to prevent sticking.
- Use your fingers to pinch both ends of the long tube. Then, starting at one end, pinch and seal individual agnolotti about the width of your thumb, down the line of filling. Go back and re-pinch a few times to make sure everything is well sealed.
- Use a fluted pasta wheel to cut along the seam, as close to the pasta pockets as you can get. Save the pasta sheet for another line of agnolotti.
- Use the pasta cutter to cut in between the pillows, directly in the center of the pinched seam. Gently transfer them to a semolina-dusted sheet tray (I love using a bench scraper here). Refrigerate uncovered for 2 hours or freeze for up to 2 months.
- Bring a large pot of salted water to a boil. Add agnolotti and cook for 2- 3 minutes, or until just tender.
- Meanwhile, in a skillet large enough to hold the agnolotti, heat olive oil and garlic over medium-low heat. Cook until fragrant, about 30 seconds. Add the butter and a ladleful of pasta cooking water, bring to a simmer and cook, swirling the pan, for about 1 minute to emulsify the sauce.
- Use a spider to transfer agnolotti to the skillet along with a pinch of salt and pepper. Cook, swirling and gently turning the agnolotti, until coated in the light and glossy sauce, about a minute.
- Divide among serving bowls and serve immediately, spooning extra butter sauce over top.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/2 serving
- Calories: 490
- Sugar: 1.2g
- Sodium: 476mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13.4g
- Trans Fat: 0.3g
- Carbohydrates: 31g
- Fiber: 2.2g
- Protein: 15g
- Cholesterol: 263mg
Find it online: https://www.withspice.com/blog/agnolotti-del-plin/