Featured Food Pairing: Meatless Agnolotti di Grasso with Roero Arneis

Agnolotti di Grasso is a staple of the Piemontese cuisine. This satiating pasta dish is best enjoyed alongside a delicious white wine – the Roero Arneis – for a satisfying bite of Roero.


There are a few versions to this recipe, but we went with the classic way.



  • 4 eggs
  • 2 egg yolks
  • 21oz flour
  • 16oz ricotta (preferably fresh, local)
  • 9oz grated parmesan
  • 24oz spinach
  • 1 bunch parsley, chopped
  • 2-3 sage leaves
  • nutmeg, salt, pepper to taste
  • butter
  • 2 cloves garlic
  • celery leaves


For the pasta:

  1. Beat the eggs and knead into the flour. If dough is hard, wet hands with warm water and knead.
  2. Roll the dough into thing sheets

For the filling:

  1. Boil the spinach, drain, and saute in butter
  2. In a separate bowl, mix ricotta and parmesan
  3. Add spinach, chopped parsley (save some for sauce), sage (save some for sauce), eggs, grated nutmeg, salt, and pepper. Stir.
  4. Spoon onto pasta filling about 1in apart and not too close to the edge
  5. Fold over and press around each spoonful filling the length of the sheet to seal
  6. Cut with fluted pastry cutter

For the sauce:

  1. Melt butter with sage, parsley, celery leaves, and 2 cloves of garlic
  2. Pour over pasta

There you have it! It’s delicious all year round, even in summer… particularly after a long day of hiking in our vigorous forests!



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