AGNOLOTTI DEL PLIN...con il mio tocco!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

Make the pasta dough by mixing flour and eggs until smooth.

Knead the dough for about 10 minutes until elastic.

Wrap the dough in plastic and let it rest for 30 minutes.

Prepare the filling by combining spinach, ricotta, parmesan, nutmeg, salt, and pepper in a bowl.

Roll out the pasta dough thinly using a pasta machine or rolling pin.

Cut the rolled dough into squares or circles.

Place a small amount of filling in the center of each square.

Fold the dough over the filling to create a triangle and seal the edges tightly.

Pinch the sides together to form a small pocket (plin).

Bring a large pot of salted water to a boil.

Cook the agnolotti in boiling water for 3-4 minutes until they float to the surface.

In a skillet, melt butter and add sage leaves until fragrant.

Drain the agnolotti and toss them gently in the skillet with sage butter.

Serve hot with a sprinkle of lemon zest and additional parmesan.

Cooking Techniques

Spice Level:

Allergens