Sweet Pea Agnolotti Recipe

Make the Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add olive oil.

Knead the Dough

Using a fork, beat the eggs and gradually incorporate the flour from the edges of the well. Once combined, knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Rest the Dough

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Cook the Sweet Peas

In a small saucepan, bring water to a boil. Add fresh sweet peas and cook for 2-3 minutes until tender. Drain and cool.

Prepare the Filling

In a food processor, combine the cooked sweet peas, ricotta cheese, grated Parmesan cheese, lemon zest, salt, and black pepper. Blend until smooth and set aside.

Roll out the Dough

Divide the rested dough into four pieces. Roll out each piece using a pasta machine or rolling pin until it is thin (about 1/16 inch).

Fill the Agnolotti

Cut the rolled dough into squares (about 3x3 inches). Place a small spoonful of the filling in the center of each square. Fold the dough over to form a triangle and press to seal, ensuring there are no air pockets.

Cut and Shape

Use a pasta cutter or knife to trim the edges and create a neat shape. Repeat with remaining dough and filling.

Cook the Agnolotti

Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Make the Sage Butter Sauce

In a large skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter starts to brown and the sage becomes crispy.

Combine and Serve

Add the cooked agnolotti to the skillet with the sage butter. Toss gently to coat. Season with salt and black pepper to taste before serving.