Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Agnolotti al plin
1 h 15 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 13g
  • Carbohydrates about 36g
  • Protein about 18g
This is needed
This is needed for 8 people
Pasta dough
  • 400 g white flour
  • 4 fresh eggs
  • 1 tsp salt
  • 2 fresh egg yolks
  • 1 tbsp olive oil
  • clarified butter for frying
  • 100 g pork strips
  • 100 g veal strips
  • 0.25 tsp salt
  • a little pepper
  • 150 g frozen chopped spinach, defrosted, drained and squeezed out
  • 1 tsp rosemary needles, finely chopped
  • 1 eggs
  • 20 g grated Parmesan
To shape
  • 1 fresh egg white
To cook the agnolotti
  • salted water, boiling
  • 25 g butter
  • 12 sage leaves
View these products
And that's how it's done
And that's how it's done
Pasta dough
Mix the flour and salt in a bowl. Combine the eggs, egg yolks and oil, add to the flour and mix, knead into a smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan, season. Place the spinach in the same pan, loosen any bits that have stuck to the pan, simmer for approx. 3 mins. until all the liquid has evaporated, leave to cool. Blitz the spinach, meat and rosemary in a food processor. Add the egg and cheese, blitz briefly, season. Transfer the mixture to a piping bag, cut a small opening.
To shape
On a lightly floured surface, roll out the dough in batches into a rectangle approx. 2 mm thick. Keep separating the dough from the work surface. Using a pastry wheel, cut the dough lengthwise into strips approx. 5 cm wide. Pipe the filling into hazelnut-sized portions at approx. 4 cm intervals on one side of the dough strips. Brush the other half of the pasta strips with a little egg white, fold over the filling, press the long edges together, squeezing out any trapped air. Using your thumb and forefinger, divide the individual agnolotti at approx. 2 cm intervals and separate using a pastry wheel. Place the agnolotti on a floured tea towel. Continue until all the dough and filling has been used.
To cook the agnolotti
Cook the agnolotti in just-boiling salted water for approx. 5 mins. per batch, drain. Heat the butter in a pan, fry the sage leaves until crispy. Add the agnolotti, mix and plate up.