Recipe: Tuscan kale and ricotta agnolotti

Tuscan Kale Pasta Dough

  • 2 durum flour
  • 2 large eggs
  • 3oz kale juice
  • 2 tsp olive oil

To prepare the dough:

  1. Mound the flour on a cutting board or directly on your counter top and make a well in the middle.
  2. In a mixing bowl, whisk together the eggs, kale juice and olive oil.
  3. Pour the mixture into the well and gradually stir the eggs with your fingers to start incorporating the flour without letting the eggs spill out of the well.
  4. Once the mixture comes together begin to knead the dough with the palms of your hands. If the dough seems too sticky add more flour to the work surface.
  5. Knead the dough for about 4-5 minutes and then wrap it in plastic and let it rest for 30 minutes or up to a day in the refrigerator. Make sure that the dough is room temperature before rolling it into sheets.
  6. Roll the dough down to the second lowest setting on the pasta machine and cover with a towel until ready to fill.

Caramelized Onion and Ricotta Filling

  • 1 cup caramelized onions (chopped)
  • 1 cup ricotta cheese
  • ¼ cup mascarpone
  • ¼ tsp nutmeg
  • Salt and pepper to taste

Mix all of the ingredients together in a mixing bowl and place into a piping bag.

To prepare the agnolotti:

  1. Pipe the filling onto pasta sheets.
  2. Roll the pasta over the filling and seal the edge with beaten eggs or water.
  3. Use your fingers to pinch the agnolotti and cut them into individual pieces with a pasta wheel cutter.
  4. Pinch the edges to seal.


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