Agnolotti – the plump little pasta filled with anything

Pasta is the undisputed soul of Italian cuisine, a daily staple that comes always at hand with its simple yet endlessly versatile forms, turning basic ingredients like flour and eggs into something magical for everybody’s taste. And when it comes to filled pastas, few capture that essence quite like agnolotti from Piedmont. These plump little parcels stuffed with whatever the land provides, pinched by hand and served in ways that warm you through the cooler months. I will exemplify here with a meat filled agnolotti and a cheese & spinach agnolotti recipes but you can really get creative with these!

Authentic seasonal agnolotti recipes (for winter and spring)

Agnolotti filled with meat

This recipe is one of my go to especially during the cold months as it gives us anergy and literally warms the soul!

Ingredients

For the Dough

300 grams of all-purpose flour
Two large eggs
A splash of water if needed to bring the dough together

For the Filling

200 grams of braised beef or veal, finely chopped
One egg yolk
Salt, pepper, and nutmeg to taste
100 milliliters of red wine for a reduction

For the Tomato Sauce

400 grams of ripe tomatoes, peeled and chopped (or a can of diced tomatoes)
200 grams mince meat
1 small onion, finely chopped
2 garlic cloves, minced
A handful of fresh basil leaves, torn
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

Instructions

Mound the flour on a clean surface, make a well in the center, crack in the eggs, and gradually mix everything together with your hands until it forms a firm dough.
Knead the dough for about ten minutes until it's smooth and elastic, then wrap it in a cloth and let it rest for half an hour while you prepare the filling.
For the filling, in a small pan, simmer the choped beef or veal into the red wine over medium heat, then stir it into the egg yolk, salt, pepper, and nutmeg until you have a cohesive mixture that's not too wet.
Roll out the dough thinly on a floured board, aiming for about two millimeters thick.
Dot small spoonfuls of filling along one half of the dough sheet.Fold the other half over, press out the air around each mound, and cut them into squares or half-moons with a pastry wheel or knife.
Bring a large pot of salted water to a gentle boil, drop in the agnolotti in batches so they don't stick, and cook for three to five minutes until they float to the top.
While they're cooking, heat the olive oil in a pan over medium heat, add the onion and garlic, and sauté until soft and golden.
Stir in the chopped tomatoes, minced meat, salt, and pepper, and let the sauce simmer for 15-20 minutes until thickened, then finish with the torn basil.
Toss the drained pasta in the tomato sauce, sprinkle with more Parmesan if desired, and serve hot.

Agnolotti filled with cheese and spinach

In this recipe I played around with some mixed herbs (spinach, sage) and some ricotta and parmesan I had lying around in my fridge. The kids loved it!

Ingredients

For the Dough

300 grams of all-purpose flour.
Two large eggs.
A splash of water if needed to bring the dough together.

For the Filling

200 grams of fresh ricotta cheese.
150 grams of spinach, wilted and chopped.
50 grams of grated Parmesan cheese.
One egg yolk.
A handful of fresh sage leaves, finely chopped.
Salt, pepper, and a pinch of nutmeg to taste.

Instructions

Mound the flour on a clean surface, make a well in the center, crack in the eggs, and gradually mix everything together with your hands until it forms a firm dough.
Knead the dough for about ten minutes until it's smooth and elastic, then wrap it in a cloth and let it rest for half an hour while you prepare the filling.
For the filling, wilt the spinach in a pan until soft, squeeze out the excess moisture, chop it finely, and mix it with the ricotta, Parmesan, egg yolk, chopped sage, nutmeg, salt, and pepper until you have a creamy mixture that's not too wet.
Roll out the dough thinly on a floured board, aiming for about two millimeters thick.
Dot small spoonfuls of filling along one half of the dough sheet. Fold the other half over, press out the air around each mound, and cut them into squares or half-moons with a pastry wheel or knife.
Bring a large pot of salted water to a gentle boil, drop in the agnolotti in batches so they don't stick, and cook for three to five minutes until they float to the top.
While they're cooking, melt the butter in a pan with the sage leaves until fragrant. Toss the drained pasta in the butter sauce, sprinkle with more Parmesan, and serve hot.

Step by step simple agnolotti recipe in images

break eggs into flour nest
roll dough thiner
cut agnolotti into squares
leave agnolotti rest on the table

The Most Common Agnolotti in Italy in Each Season

In spring: fillings with fresh ricotta mixed with herbs like mint or wild greens for a light, vibrant taste that feels like the season’s renewal.
In summer: vegetable-based fillings such as zucchini or eggplant blended with cheese, making the most of the abundant produce from gardens and markets.
In fall: richer, earthier options like mushroom and truffle agnolotti, especially in Piedmont where the white truffle hunt is a thing. I love them, as they add a somewhat luxurious hint to the pasta dish!
In winter: heartier meat fillings like the classic braised beef or pork with a touch of red wine reduction, warming you up on those chilly nights when comfort is key.

For your inspiration, here is a Four Menus Containing One Type of Agnolotti for Each Season

For a spring menu:

start with a mixed asparagus salad,
follow with herb and ricotta agnolotti tossed in butter and lemon zest,
add steamed greens on the side,
and finish with strawberries drizzled in balsamic for a light, refreshing meal that celebrates the new growth.

In summer:

begin with tomato bruschetta,
serve zucchini-filled agnolotti with a simple pesto sauce,
pair it with grilled vegetables, and
end with a fruit sorbet to keep things cool and summery.

Come fall:

open with a mushroom antipasto,
feature truffle agnolotti in sage butter as the star,
accompany it with roasted chestnuts, and
close with a pear tart to capture the harvest flavors.

For winter:

kick off with a hearty soup like minestrone,
bring out the meat-filled agnolotti in a rich broth,
serve with polenta, and
wrap up with a warm chocolate dessert to cozy up the evening.

Here you will find some autumn recipes, cooked often in Italy:

Here you will find some Christmas recipes cooked often in Italy:

Here you will find some other recipes cooked often in Italy:

You will find here, many more mediterranean recipes:

Switching gears…

If you’re ready for a little break from the kitchen, let’s switch gears to something even closer to my heart: protecting and feeding the soul of my family!
I shared here some quiet, powerful words I whisper daily. They are simple models I’ve crafted to cover protection, guidance, health, and joy for my loved ones — off course, feel free to adapt them for your own family!