Agnolotti Pasta
Agnolotti, a beloved Italian pasta, captivates with its small, delicate pockets of dough, expertly filled with a variety of delectable ingredients. These handmade parcels offer a culinary journey, combining the perfect balance of tender pasta and flavorful fillings, creating a dish that is both comforting and sophisticated. Immerse yourself in Linda Miller Nicholson's (Salty Seattle) Agnolotti masterpiece, meticulously crafted with Caputo "00" Pasta Fresca. Enjoy pasta perfection as each delicate parcel reveals a harmonious balance of texture and flavor in every bite.


  • 1 Batch Basic Pasta Dough, Sheeted
  • 1 Egg Yolk
  • 15 oz. Tub Whole Milk Ricotta Cheese, Drained in Cheesecloth or Fine Mesh Strainer for 15 Minutes
  • 1 Cup Parmigiano Reggiano
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Sugar

Sauce of your choice


Making the Filling:

1. Combine all ingredients together in a medium mixing bowl (except for the basic pasta dough) and stir together until it resembles the texture of soft-serve ice cream. Do not overmix or the filling will become too thin, but be sure and mix until the ingredients are well-combined.

2. Using a silicon spatula, scrape the filling into a gallon-sized zip top bag. Reserve in the refrigerator for at least 30 minutes, or until needed. Keeps for 3 days. 

Making the Agnolotti:

1. Place the filling in a piping bag with a 2/3″ (1.7cm) opening at the tip. Reserve the filling in the refrigerator until needed.

2. Roll 1/2 a batch of dough out into a rectangle that is 4″ wide to the second thinnest setting on a pasta machine. 

3. Lay the pasta sheet on a lightly-floured surface. If the edge of the pasta sheet that is closest to you is excessively dry or uneven, use a straight rolling cutter to clean up the edge. Use your finger to distribute a 1″ line of flour along the front edge. This helps prevent the filling from making the pasta sheet soggy. 

4. Starting about 1″ in from the end of the pasta sheet, pipe a line along the entire front edge, stopping about 1″ from the far end. Roll the front edge of the pasta sheet over the filling onto itself along the entire edge sot hat you can no longer see the filling. Roll it forward one more time. Start at one end of the pasta filling tube and pinch 1″ segments of the filling, using the thumb and forefinger of both hands. 

5. By now, you should have a small lip of pasta sheet left all along the top edge. For a classic agnolotti look, you can cut along the entire back edge with a fluted rolling cutter. 

6. Finally, use the fluted rolling cutter to crimp/cut through every “pinch” along the length of the sheet. Your pinches provide the guide for where to cut, thus defining the final piece size of the agnolotti. 

7. Repeat with the remaining filling and pasta dough.

Meet the Chef


Linda Miller Nicholson Chef's Bio Photo
Linda Miller Nicholson Chef's Bio Photo

Meet the chef


Print Friendly, PDF & Email
Related Products