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
- 2 cloves garlic
- celery leaves
For the pasta:
- Beat the eggs and knead into the flour. If dough is hard, wet hands with warm water and knead.
- Roll the dough into thing sheets
For the filling:
- Boil the spinach, drain, and saute in butter
- In a separate bowl, mix ricotta and parmesan
- Add spinach, chopped parsley (save some for sauce), sage (save some for sauce), eggs, grated nutmeg, salt, and pepper. Stir.
- Spoon onto pasta filling about 1in apart and not too close to the edge
- Fold over and press around each spoonful filling the length of the sheet to seal
- Cut with fluted pastry cutter
For the sauce:
- Melt butter with sage, parsley, celery leaves, and 2 cloves of garlic
- 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!