If making agnolotti, one would shape them into a square of anywhere between 2.5cm to 5cm. I made agnolotti al plin, which are rectangular in shape. You use your thumb and index finger to pinch the filling closed to seal the pasta. They are traditionally filled with meat but I decided on my first go to make a green ricotta filling.
Head straight on to the Recipe For ♥ Agnolotti Al Plin ♥
About three months’ ago my bank called to ask if I wanted to increase the limit on my credit card. As we did not need it, I declined to do so. And my other reason for not proceeding is that they need a whole lot of documents from me. As well as a lot of my time to answer a slew of questions. But then, six weeks later we needed that facility. We were busy with a big job, and putting every cent we could onto the credit card. We do this to get the airmiles, and then pay the card off in full. I called the bank and asked them to increase the limit. The lady I spoke with told me I qualified for x amount. I told her I needed less than half of that. And then the hour long interrogation began.
Today’s inspirational recipe from Lavender and Lime ♥ Agnolotti Al Plin ♥ #LavenderAndLime Click To Tweet
Once we had established my income and expenditure, and I had given them permission to do a credit check, I was asked to send through 3 months’ bank statements. I did this straight away, and never heard back from them. Two weeks’ later, the job was finished and I no longer needed the facility. Only then did the lady call me back asking for the bank statements. I told her that they had been emailed the same day we spoke on the phone. She had ‘forgotten’ to tell me to make the subject line my ID Number. So basically, the statements just ended up in the central inbox. I sent the statements through only because we had started the process. And within half an hour the increase was approved. The saying a dollar short and a day late immediately came to mind.
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Agnolotti Al Plin Con Ricotta Verde
- 100 g 00 flour, plus extra for dusting
- 1 egg
- 1 pinch fine salt
- 125 g mixed green leaves such as baby spinach, rocket and/or watercress
- 80 g ricotta
- 1 egg yolk, whisked
- 35 g parmesan, grated, plus extra for serving
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to season
- semolina flour for dusting
- 50 g salted butter
- 6 leaves fresh sage
- Place the flour, egg and salt into a stand mixer and mix using a dough hook
- When the dough forms, knead for 10 minutes
- Shape into a ball, wrap tightly in cling film and place into the fridge for 30 minutes
- While the dough is resting, wash your green leaf mixture and place into a dry, non stick frying pan
- Flash fry at a medium to high temperature until the leaves have wilted
- Set aside to cool, squeeze out the excess moisture then chop finely and place into a bowl
- Add the ricotta, egg yolk, parmesan and nutmeg and season generously
- Mix to combine then set aside *
- Roll your pasta to 1mm thick and cut into 6cm long strips
- Place a half teaspoon measure of the filling along the centre of each strip, 15mm apart from each other
- Lightly moisten the exposed pasta with a spray bottle, then fold the pasta towards you
- Pinch each side of the filling then press down and close the front edge
- Trim the agnolotti with a rotary cutter then place them onto a baking tray dusted with semolina, in a single layer
- While the pasta is drying, place a large pot of water onto the stove at a high temperature
- Bring to the boil, and salt generously
- Place the pasta into the water and boil for 3 minutes
- While the pasta is boiling, place the butter into a large frying pan and heat over a high temperature
- When it starts to froth, add the sage leaves and leave the butter to brown
- Add 50mls of the pasta cooking water and the pasta and cook for 30 seconds
- Turn the heat off, grate some parmesan over the pasta and serve with the lovely brown butter sauce
View the previous posts on December 20:
- 2021: Chocolate Bites
- 2020: Murder Thy Neighbour
- 2019: Sweet Potato Hummus
- 2017: Pierneef à La Motte
- 2013: Watercress
- 2012: Chocolate Marmalade Marble Cake
- 2010: The Duck Pond Restaurant At Welmoed, Stellenbosch
We got back from our mini holiday yesterday and today is going to be all about laundry! And hopefully some baking in preparation for Christmas.
11 thoughts on “Agnolotti Al Plin”
I’ve never had Agnolotti – this stuffed pasta looks terrific! Loving the green ricotta filling and that Infused butter.
Thank you Ben 🙂
Have not made agnolotti for ages and yours look so good ! Next time shall definitely try your way ! Would you believe we are having a major poisoning problem with packaged baby spinach at the moment !!! In almost all states one grower’s product had been infested with weeds and poisoned with a chemical . . . hundreds of people have actually ended up in hospital with the most horrid symptoms ! Poor industry – think it will take them awhile to be trusted again !!! All that said, hope you had a very lovely time away . . . 🙂 !
I read that on the news! Hopefully it was a short lived issue.
Beautifully made and I’m sure as good as they look.
Thank you Karen 🙂
Hi Tandy, sorry about your facility. I suppose you can just keep it in case you need it in the future. Thanks for the pasta recipe, I will share and tag my sister who is all into pasta making right now.
Hope she tries it and is successful 🙂
I love agnolotti al plin thought it’s been ages since I’ve had them. First time I’ve come across a vegetarian version but it does sound lovely. I’m going to give it a try!
Thanks Frank! I wanted to try a filling I was familiar with first 🙂