Roasted Garlic and Whipped Ricotta Agnolotti

Roasted Garlic and Whipped Ricotta Agnolotti is a rich and luxurious pasta dish that combines delicate pockets of agnolotti pasta with a creamy ricotta filling infused with sweet, caramelized roasted garlic. Finished with butter, herbs, and a sprinkle of cheese, this dish is pure comfort on a plate.

Originating from the Piedmont region in Northern Italy, agnolotti is a beloved stuffed pasta traditionally filled with roasted meat or cheese. This ricotta-based version offers a velvety texture with a hint of roasted garlic sweetness — a modern yet authentic take on this Italian classic.

Fun Fact: The name "Agnolotti" is derived from "anulòt," a traditional pasta ring tool that shapes the pasta. It's one of Piedmont's culinary treasures, perfect for showcasing rich, creamy fillings.

🛒 Ingredients for 4 Servings

For the Pasta Dough	Quantity
00 Flour (or all-purpose flour)	300g (2 ½ cups)
Eggs (large)	3 whole + 1 yolk
Olive Oil	1 tbsp
Salt	½ tsp

For the Whipped Ricotta Filling	Quantity
Ricotta Cheese (preferably fresh)	400g (14 oz)
Roasted Garlic Cloves (mashed)	4-5 cloves
Parmesan Cheese (grated)	50g (⅓ cup)
Lemon Zest	1 tsp
Fresh Thyme (finely chopped)	1 tsp
Salt & Black Pepper	To taste

For the Sauce	Quantity
Butter	4 tbsp
Olive Oil	2 tbsp
Fresh Sage Leaves	6-8 leaves
Parmesan Cheese (for garnish)	As desired
Salt & Pepper	To taste

👨‍🍳 Step-by-Step Cooking Guide

Step 1: Prepare the Pasta Dough

1. On a clean surface, form a well with the flour.

2. Crack the eggs and yolk into the well. Add the olive oil and salt.

3. Using a fork, slowly incorporate the flour into the eggs until a dough starts to form.

4. Knead the dough for 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Step 2: Make the Whipped Ricotta Filling

1. In a bowl, combine ricotta, roasted garlic, Parmesan, lemon zest, thyme, salt, and pepper.

2. Using a whisk or food processor, whip the mixture until smooth and creamy.

3. Transfer the filling to a piping bag or ziplock with a corner cut off.

Step 3: Form the Agnolotti

1. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin (about 2mm thickness).

2. Pipe small dollops of the ricotta mixture in a row along the bottom half of the pasta sheet, spacing them about 1 inch apart.

3. Fold the top half of the sheet over the filling and press gently to seal the edges.

4. Using a pasta cutter or knife, cut into square or rectangular agnolotti shapes.

5. Press firmly around each filling pocket to ensure there’s no air trapped inside.

Step 4: Cook the Agnolotti

1. Bring a large pot of salted water to a boil.

2. Drop the agnolotti in and cook for 2-3 minutes, until they float to the surface.

Step 5: Prepare the Sauce

1. While the pasta is cooking, melt the butter and olive oil in a large pan over medium heat.

2. Add sage leaves and cook until crisp, about 1 minute.

3. Add a splash of the pasta cooking water and whisk until the sauce emulsifies.

4. Toss the cooked agnolotti in the butter sauce until well coated.

Step 6: Final Touches

• Plate the agnolotti and sprinkle generously with Parmesan cheese.

• Finish with a crack of black pepper and garnish with extra crispy sage leaves.

🍷 Perfect Wine Pairings

This creamy, garlicky agnolotti pairs beautifully with wines that balance richness and enhance the delicate flavors:

White Wines (Best Pairing):

• Chardonnay (Burgundy-style) – With buttery notes and crisp acidity that complement the ricotta.

  • Recommended Brands: Louis Jadot, Domaine Leflaive

• Soave Classico – A fresh and mineral white wine from Veneto that brings brightness to the creamy filling.

  • Recommended Brands: Pieropan, Inama

• Gavi di Gavi – A zesty wine from Piedmont that highlights the roasted garlic’s sweet notes.

  • Recommended Brands: La Scolca, Broglia

Red Wines (For a Heartier Pairing):

• Barbera d’Alba – A light-bodied red from Piedmont with refreshing acidity that cuts through creamy sauces.

  • Recommended Brands: Vietti, Pio Cesare

🍽️ Nutritional Values (Per Serving)

• Calories: ~520 kcal

• Carbohydrates: ~65g

• Protein: ~18g

• Fats: ~20g

• Fiber: ~3g

• Calcium: ~20% of daily value

⚠️ Dietary Considerations & Allergies

✅ Vegetarian

✅ Nut-Free

✅ Can be made gluten-free by using gluten-free pasta dough.

❗ Contains dairy and eggs — individuals with these allergies should modify the recipe.

🇮🇹 Chef-Inspired Variations

🔥 Massimo Bottura's Version:

• Infuses the ricotta with truffle oil for a luxurious touch.

• Finishes the dish with grated aged Parmesan and a drizzle of balsamic reduction.

🔥 Gordon Ramsay’s Version:

• Uses brown butter with a hint of nutmeg for a richer, deeper flavor.

🔥 Lidia Bastianich’s Version:

• Combines the ricotta filling with spinach for added texture and vibrant color.

🔥 Giada De Laurentiis’ Version:

• Adds a splash of lemon juice to the butter sauce for a zesty, refreshing finish.

💡 Chef’s Tip for an Authentic Touch:

For the best results, roast your garlic slowly until it's golden, sweet, and caramelized — this deepens the flavor and adds incredible richness to the ricotta filling.

Now roll up those sleeves and bring a little slice of Piedmont to your kitchen! Buon appetito! 🇮🇹🧄🥂