📝 About This Recipe
Hailing from the mist-covered hills of Langhe, Piedmont, these tiny, hand-pinched pasta parcels are the crown jewel of Italian Alta Cucina. Traditionally filled with a trio of slow-roasted meats, they are served in a minimalist veil of nutty brown butter and fragrant sage to let the complexity of the filling shine. This recipe delivers a sophisticated balance of silky handmade dough and a deeply savory, melt-in-your-mouth interior.
🥗 Ingredients
The Sfogliatella (Pasta Dough)
- 400 grams Tipo 00 Flour (sifted)
- 12 large Egg Yolks (high-quality pasture-raised for golden color)
- 1 Whole Egg (room temperature)
- 1 pinch Sea Salt (fine)
The Ripieno (Filling)
- 200 grams Veal Shoulder (cubed)
- 200 grams Pork Loin (cubed)
- 150 grams Rabbit Meat or Chicken Thigh (boneless)
- 200 grams Spinach (blanched, squeezed very dry, and chopped)
- 100 grams Parmigiano Reggiano (aged 24 months, finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Dry White Wine (Arneis or Gavi preferred)
The Condimento (Sauce)
- 150 grams European-style Butter (high fat content, unsalted)
- 12-15 pieces Fresh Sage Leaves (whole)
- 2 tablespoons Beef or Veal Jus (optional, for added depth)
- 1/4 cup Pasta Water (starchy water from the pot)
👨🍳 Instructions
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1
Prepare the filling: In a heavy-bottomed Dutch oven, sear the veal, pork, and rabbit in olive oil until deeply browned on all sides. Deglaze with white wine, scraping up the brown bits.
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2
Lower the heat, add a splash of stock, cover, and braise the meats for 2.5 to 3 hours until completely tender. Let cool slightly.
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3
Finely grind the cooked meats using a meat grinder or pulse in a food processor. Mix in the chopped spinach, Parmigiano Reggiano, and nutmeg. Season generously with salt and pepper. The mixture should be moist but hold its shape.
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4
Make the dough: Mound the flour on a wooden board, create a wide well, and add the yolks and whole egg. Incorporate slowly with a fork, then knead by hand for 10 minutes until smooth and elastic. Wrap in plastic and rest for at least 1 hour.
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5
Roll the pasta: Using a pasta machine, roll the dough into paper-thin sheets (level 8 or 9 on most machines). You should be able to see your hand through the sheet.
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6
Pipe the filling: Place the filling in a pastry bag and pipe small mounds (about the size of a hazelnut) in a straight line across the bottom half of the pasta sheet, leaving 1.5cm between each.
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7
Fold and Pinch: Fold the top half of the pasta over the filling. Use your thumb and forefinger to 'pinch' (plin) the dough between the mounds of filling to seal, pushing out any air.
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8
Cut the pasta: Using a fluted pasta cutter, cut along the long edge to separate the row from the sheet, then cut between each pinch to create individual rectangular pouches with a distinct 'lip'.
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9
Prepare the sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to foam and turn a toasted hazelnut brown.
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10
Cook the pasta: Drop the agnolotti into boiling salted water. They are tiny and fresh, so they will cook in just 90 seconds to 2 minutes.
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11
Emulsify: Transfer the pasta directly into the brown butter using a slotted spoon. Add the pasta water and beef jus, tossing gently over low heat until a glossy sauce coats every piece.
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12
Serve immediately in warmed bowls, garnished with the crispy sage leaves and an extra dusting of Parmigiano.
💡 Chef's Tips
The 'Plin' or pinch is vital; it creates a small pocket that traps the sauce, so don't skip the technique. Ensure your spinach is squeezed extremely dry—any excess moisture will make the pasta soggy from the inside. If the dough feels too dry while kneading, spray it lightly with water rather than adding more eggs. Resting the dough is non-negotiable; it relaxes the gluten and prevents the pasta from snapping back when rolled thin. Use the highest quality butter you can find, as it makes up the entirety of the sauce's flavor profile.
🍽️ Serving Suggestions
Pair with a robust Piedmontese red wine like a Barolo or Barbaresco to cut through the richness of the meat. Serve as a 'Primi Piatti' followed by a light veal scallopini or roasted vegetables. For a truly traditional touch, serve the agnolotti on a white linen napkin without sauce (Al Tovagliolo) to highlight the pasta's purity. A side of shaved white truffles from Alba is the ultimate luxury accompaniment during the autumn season.