Cheese Agnolotti Recipe

Name: Cheese Agnolotti
Prep time: 60 min
Cook time: 5 min
Total time: 185 min
Ingredients: 2 cups all-purpose flour, or “00” flour; 3 large eggs; 12 ounces ricotta cheese; 1 ounce grated Parmesan cheese; 1 large egg yolk; 1/4 cup finely minced Italian parsley; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; pinch cayenne

Cook Time: 5 minutes

Pasta Dough

2 cups all-purpose flour or "OO" flour
3 large eggs

Cheese Filling

12 ounces ricotta cheese
1 ounce grated Parmesan cheese
1 large egg yolk
1/4 cup finely minced Italian parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper

Directions

Start by making a mound of flour on your work surface. Create a well in the center and crack the eggs into it. Using a fork, gently scramble the eggs and begin incorporating the flour from the edges. As the dough becomes thicker and harder to mix with the fork, switch to a bench scraper to fold the remaining flour into the mixture, forming a shaggy dough.

Now, knead the dough by hand for about 3 minutes until it becomes smooth. Cover it and let it rest for 10 to 15 minutes. After resting, knead the dough for an additional 4 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight to allow it to rest further.

In a separate bowl, combine the ricotta cheese, grated Parmesan, egg yolk, parsley, salt, pepper, and cayenne. Stir until the mixture is smooth and evenly combined. Cover and refrigerate until you're ready to use it.

Once the dough has rested, divide it into 4 equal parts. Cover 3 of the sections with plastic wrap to prevent them from drying out. Lightly flour your work surface and shape one section into a rectangle. Use a rolling pin to roll the dough into an 18x9-inch rectangle, thin enough that you can see your hand through it. Trim the dough into two strips approximately 18 by 4 1/2 inches long. Make sure the work surface is lightly floured to prevent the dough from sticking.

Place the cheese filling into a piping bag, or a plastic bag with one corner cut off, and pipe a 1/2-inch thick line of filling down the center of each dough strip, about 2 inches in from the edge. Mist the dough lightly with water to help seal the edges. Carefully fold the dough over the filling, ensuring no air bubbles are trapped inside. Press the long edges of the dough together firmly, flattening the seam as much as possible to ensure it holds.

Using a fluted pasta cutter, trim the excess dough about 1/8-inch from the filling. Starting from the end where the filling begins, pinch the dough and filling tightly together every 1 to 1.5 inches to form individual pockets. Bend the pressed sections of dough slightly forward. Slice between each pinch using the pasta cutter to form individual agnolotti. If needed, mist the dough again before cutting to prevent it from sticking.

Transfer the finished agnolotti to a lightly floured, parchment-lined baking sheet. Cover and refrigerate them until ready to cook, or freeze them on the pan before transferring them into freezer bags for storage.

When you're ready to cook, bring a large pot of salted water to a boil. Gently drop the agnolotti into the water and cook for about 3 minutes, or until they float to the surface. Once cooked, transfer the agnolotti to your favorite sauce and serve immediately.

Nutrition Facts (per serving)

Calories: 308
Fat: 10g
Carbs: 36g
Protein: 17g

Nutrition Facts

Servings Per Recipe: 6

Nutrient	Amount	% Daily Value
Total Fat	10g	13%
Saturated Fat	5g	25%
Cholesterol	176mg	59%
Sodium	402mg	17%
Total Carbohydrate	36g	13%
Dietary Fiber	1g	4%
Total Sugars	0g	-
Protein	17g	34%
Vitamin C	3mg	4%
Calcium	227mg	17%
Iron	3mg	17%
Potassium	190mg	4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Cheese Agnolotti

Cheese agnolotti is a traditional Italian pasta with deep roots in the Piedmont region of Northern Italy. Its origin can be traced back to the Renaissance era when local chefs and home cooks sought ways to transform simple ingredients such as flour, eggs, and local cheeses into a sophisticated dish suitable for festive occasions. The word agnolotti is believed to derive from the Italian dialect word anolone, meaning a type of stuffed pasta, emphasizing the craftsmanship involved in folding the delicate dough around a rich filling.

Regional Characteristics

Piedmontese agnolotti have a signature shape: small rectangular or half-moon pockets with a soft, thin dough enveloping a flavorful filling. Unlike other Italian stuffed pastas, Piedmonts version often features a combination of ricotta, Parmesan, and occasionally spinach, seasoned lightly with herbs. The dough is typically made with 00 flour, prized for its silky texture, which produces a tender yet resilient pasta that holds up well in simple butter or sage sauces. In contrast, regions like Emilia-Romagna favor tortellini, which are smaller, ring-shaped, and often include meat or prosciutto in the filling.

How It Differs From Similar Dishes

Agnolotti stands apart from ravioli and tortellini primarily in shape and texture. While ravioli can vary widely in size and often have a sturdier dough, agnolotti is smaller and more delicate, with an emphasis on a balanced filling-to-dough ratio. Tortellini, on the other hand, are twisted into a ring, whereas agnolottis fold is simpler but requires careful sealing to maintain the tender pocket. The filling of agnolotti tends to be lighter, focusing on cheese and subtle seasonings rather than heavier meats.

Where Cheese Agnolotti Is Typically Served

In Italy, cheese agnolotti is often enjoyed in both home kitchens and fine dining restaurants. It is a staple at Sunday family meals and festive gatherings such as Christmas and Easter. Restaurants serve it with browned butter, fresh sage, or light cream sauces that complement rather than overwhelm the delicate filling. In some modern interpretations, chefs drizzle truffle oil or pair agnolotti with seasonal vegetables to elevate its flavors.

Interesting Facts About Cheese Agnolotti

Agnolotti was traditionally considered a celebratory dish because the preparation is labor-intensive, requiring careful rolling, filling, and pinching of each piece.
Some Piedmontese families guard secret variations of the filling, often handed down through generations.
The dish has influenced other European stuffed pastas, inspiring variations in France and Switzerland.
Cheese agnolotti can be frozen before cooking, allowing households to prepare large batches in advance for holidays or gatherings.
Its delicate texture makes it one of the most popular pasta types to pair with light sauces, enhancing the taste of quality cheeses without overpowering them.

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FAQ about Cheese Agnolotti Recipe

You can store freshly made agnolotti in the refrigerator for up to 24 hours before cooking. If you want to keep them for a longer period, freeze them. Arrange the agnolotti in a single layer on a parchment-lined baking sheet and freeze them. Once frozen, transfer them into a freezer-safe bag or container, where they can be stored for up to 3 months.

Yes, you can make the dough and filling ahead of time. The dough can be refrigerated for up to 24 hours before rolling and forming the agnolotti. The filling should also be kept refrigerated until ready to use.

If you don't have a pasta cutter, you can use a sharp knife to cut the agnolotti. Just be sure to maintain the spacing between the filled sections and pinch the edges of the dough together securely. You can also use a fluted edge of a knife or a crimped edge to mimic the look of a pasta cutter.

Yes, you can substitute the ricotta and Parmesan with other cheeses. A good alternative for ricotta is mascarpone or a soft goat cheese. You can also try using pecorino Romano instead of Parmesan for a sharper flavor.

Agnolotti should be cooked in boiling salted water for 3 minutes or until they float to the surface. If frozen, they may need an extra minute or two. After cooking, transfer them directly into your preferred sauce.

Cheese agnolotti pairs beautifully with a variety of sauces. You can serve them with a simple brown butter sage sauce, a tomato-based sauce, or a creamy Alfredo sauce. A light drizzle of olive oil with a sprinkle of freshly grated Parmesan is also a great option.

It is not recommended to freeze cooked agnolotti as the texture may change after thawing. If you want to store cooked agnolotti, it's best to keep them in the refrigerator for up to 2 days and reheat them gently in the sauce.

Yes, you can make eggless agnolotti dough by using water or a combination of water and olive oil instead of eggs. The texture will be slightly different, but the result will still be delicious. Ensure to knead the dough well to get the right consistency.