CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Agnolotti di Ricotta e Spinaci

Derek's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 6
Ready in: 1-2 hrs

  • 1 pound flour
  • 6 ounces sweet cream butter
  • 8 eggs
  • 3 pinches salt, to taste
  • 15 ounces ricotta cheese, dry as possible
  • 2 ounces spinach, trimmed and washed
  • 13 ounces Parmesan cheese, grated
  • 1 pinch black pepper, to taste
  • 2 pinches nutmeg, to taste
  • 1 quart heavy cream
  • 4 ounces mascarpone cheese
  • 2 pinches white pepper, to taste

The Dough: Combine the following ingredients: flour, 2 ounces of the sweet butter, 5 of the eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.

The Filling: Steam the spinach and chop it very fine.

In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid.

The Agnolotti: Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the spoon on the dough and cover it with another layer.

Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.

The Sauce: Bring heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon.

Serve agnolotti on warm plates with warm sauce.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Spinaci Alla Genovese
   by sgre52160



Serves 4-6 1/2 cup golden raisins white wine to cover raisins 1/4 cup pine nuts 1/4 cup extra virgin olive oil 2 cloves garlic, finely chopped 4 oil packed anchovy fillets, cut into strips 2




Creamy Pesto Shrimp & Four-cheese Agnolotti
   by sgre52160



2 (9 oz) pkg Buitoni Riserva Quattro Formaggi Agnolotti 2 tbsp extra virgin olive oil 1 lb in the shell 36-40 count raw EZ peel shrimp (thawed if necessary), peeled and deveined 1 (7 oz) container




Wild Mushroom Agnolotti Saltimbocca With Pancetta, Sage And Pinot Grigio Sauce
   by sgre52160



1 package (9 ounces) BUITONI Reserva Refrigerated All Natural Wild Mushroom Agnolotti 4 ounces pancetta, thinly sliced and cut in matchsticks 1 tablespoon extra virgin olive oil 2 fresh garlic c





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.