Agnolotti
Agnolotti are small filled pasta pillows tossed in browned butter and sage so the tender dough and savory filling stay central. A little Parmigiano and pepper finish the dish without hiding the pasta.
π Recipe adapted from Wikidata (Baked Good)
π¨βπ³ Instructions
Spoon small mounds of filling along fresh pasta sheets and fold to seal tightly.
Cut into neat agnolotti and press out trapped air so they do not burst.
Boil gently in salted water until the pasta is tender and the filling is hot.
Brown butter with sage, then add the agnolotti and a splash of pasta water.
Toss lightly and serve with Parmigiano and black pepper.
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