Agnolotti Dal Plin is an Italian pasta dish similar to ravioli. It is easy to make and features classic flavors, making it the perfect vegetarian-friendly meal for a dinner party. Enjoy this decadent cheese-stuffed agnolotti served with brown butter sage sauce.
Vegetarian Agnolotti Dal Plin Recipe
A luxurious Vegetarian Agnolotti Dal Plin recipe that pairs fresh pasta with a decadent brown butter sage sauce.
Ingredients
For the pasta dough
- 2 cups Flour
- 1 tablespoon Olive Oil
- 3 Whole Eggs
- 2 Egg Yolks
For the filling
- 5 ounces Provolone Cheese, diced
- ¼ cup Butter, unsalted
- 1 Egg Yolk
- ½ cup Milk
For the brown butter sage sauce
- 1 cup Butter, unsalted
- 6 Sage Leaves, fresh
- Black Pepper, to taste
- Salt, to taste
Instructions
Make the pasta dough
- Add heaps of flour over a clean workstation.
- Make a well with your hands in the center of the flour.
- Add the whole eggs, egg yolks, and olive oil to the well.
- Slowly incorporate flour from around the edges.
- Using a fork or a wooden spoon, mix the raw ingredients into a dough.
- Knead the dough until it is soft and pliable.
- Wrap the dough ball in plastic wrap and let it sit in the refrigerator for an hour or until you’ve prepared the other components.
Create the filling
- Add milk to a saucepan and place it over low heat until it gets warmed up.
- Add diced cheese and continue stirring until the cheese melts.
- Take the saucepan off the heat and let the cheese mixture cool down.
- Add the egg yolk and butter and mix well.
- Place the saucepan back on low heat whisking constantly to let the filling thicken.
- Once it thickens to your liking, take it off the heat and let it cool.
Assemble the pasta
- Once the dough has rested, take it out of the plastic and roll it using a pasta machine.
- Place it on a floured surface and trim the edges to form a rectangle.
- Using a teaspoon, scoop the cheese mixture and place it on the edge of the pasta sheet. Make sure you have at least a 2-inch gap between each dollop of filling.
- Brush the sides of the pasta sheet with egg wash or water.
- Fold the sheet over the filling and using your fingers, make dents to form small pockets.
- Using a pasta cutter, cut the agnolotti into equal sizes. Apply some pressure with your fingers so they won’t open.
- Fill a pot with water and place it over high heat. Add salt and bring the water to a boil.
- Once it starts boiling, add the agnolotti and cook for four minutes or until they float to the surface.
- Strain the pasta and place them on a serving dish.
Make the brown butter sage sauce
- Place a pan over medium heat and add diced unsalted butter.
- Once the butter starts to melt, keep an eye on it until it begins to foam.
- Once it reaches that point, add fresh sage leaves, spreading them across the pan.
- Let them sit for 3 to 5 minutes or until the butter starts to brown.
- Either toss the Agnolotti Del Plin in the butter, pour the butter over the dish, or serve it separately.
Notes
- Feel free to use Italian bread flour or all-purpose flour to make the pasta.
- You can use gruyere or fontina cheese instead of provolone cheese for the agnolotti dal plin filling.
Nutrition Estimate
Calories: 520kcal | Carbohydrates: 53g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 302mg | Sodium: 371mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 808IU | Calcium: 403mg | Iron: 4mg
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If you like this post, then we definitely recommend checking out our Vegetarian Gnocchi Recipes.