Agnolotti pasta

A recipe for homemade agnolotti pasta! This classic stuffed pasta, recipe adapted lightly from Marcella Hazen, is filled with a delicious swiss chard, ricotta cheese, and prosciutto mixture.

See step by step photos and video above! How to make Homemade Agnolotti from scratch. This beautiful filled pasta may look complicated but it's actually fairly easy to make at home.

Agnolotti recipes are a delicious way to enjoy pasta.This blog post features 21 easy agnolotti recipes that are perfect for a quick and tasty meal.From traditional agnolotti with a simple tomato sauce to more creative dishes like agnolotti with pesto or spinach and ricotta filling, there is an agnolotti recipe for everyone.Whether you are looking for a hearty main course or a light and refreshing starter, these agnolotti recipes are sure to please.

A delicious spinach and ricotta filled agnolotti in a foamy and nutty sage butter. A rustic Italian dish to impress friends and family.

Hailing from Piedmont in Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it. Discover how to make it

This recipe serves 2, though there's plenty of leftover filling. To make 4 servings, make a 400 gram batch of pasta dough and reinforce the braising liquid with more vermouth and stock.For the filling…450 grams (1 pound; about 8 to 10 medium) shallots, peeled and halved lengthwise30 grams (2 tablespoons) unsalted butterKosher salt180 ml (¾ cup) dry vermouth240 ml (1 cup) vegetable stock1 large Grana Padano cheese rindA few fresh thyme sprigs70 grams (2½ ounces) finely grated Grana Padano80…

Agnolotti are Piemontese stuffed pasta shapes, that come in many different varieties, some filled with cheese, others meat. The name Agnolotti is said to be derived from Angelot, the name of the p…

Melt-in-you-mouth roasted garlic and whipped ricotta agnolotti with a parmigiano butter sauce, topped with crushed red chili flakes.

<p>This dish hearkens back to the lavish feasts thrown by Italian dukes once upon a time. During these celebrations, copious amounts of roasted meat were made; the leftover roasted meat was used the next day for agnolotti dal plin. Centuries later, this dish is still a great way to utilize meat trimmings from the previous night’s meal, and Chef Thomas McNaughton explains that this is why this dish is on the menu at his restaurant Flour + Water throughout the year. This recipe uses equal…