Agnolotti with ricotta and truffle are stuffed pasta squares filled with ricotta, herbs and Parmesan, then tossed in butter with shaved truffle, ready in about 1 hour. This recipe makes 4 servings and suits a dinner where you want something special without a long ingredient list.

Why This Recipe Works

The filling has a short list, so each part counts. Ricotta gives it body. Egg yolks bind it so it stays inside the pasta. A pinch of nutmeg adds warmth that goes well with dairy.

Parsley, basil and mint keep the filling fresh. Chop them very finely, so the herbs blend into the ricotta and no stringy bits poke through the thin pasta.

The sauce is only melted butter, and that’s on purpose. Plain butter lets the truffle show. Shave the truffle as thin as you can, because thin slices release more aroma over the warm pasta.

Agnolotti with Ricotta and Truffle Ingredients

For the filling

11 ounces ricotta cheese (about 1 1/3 cups)
1 tablespoon each finely chopped parsley, basil, and mint, plus extra mint sprigs to garnish
2 egg yolks
1 pinch grated nutmeg
2 ounces freshly grated Parmesan (about 1/2 cup)
Salt and freshly ground black pepper

For the pasta and serving

1 pound fresh pasta dough
4 tablespoons (2 ounces) butter
1 small fresh white or black truffle, very finely sliced

How To Make Agnolotti with Ricotta and Truffle

Make the filling

Mix the filling: Stir the ricotta, parsley, basil, mint, egg yolks, nutmeg and half of the Parmesan together in a bowl. Season with salt and pepper, so the filling tastes right before it’s sealed in the pasta.

Shape the agnolotti

Roll the dough: Roll the pasta dough out on a lightly floured surface to about 1/8 inch thick. Cut it into two sheets of the same size, so the top and bottom line up.
Add the filling: Set teaspoons of filling on one sheet, 2 inches apart. That gap leaves enough dough around each mound to seal.
Seal and cut: Lay the second sheet over the top. Press gently with your fingers all around each mound of filling, pushing out any air, so the agnolotti don’t split in the water. Cut into squares with a pastry wheel and set them on a clean kitchen towel.

Cook and serve

Boil the pasta: Cook the agnolotti in boiling salted water for 4 to 5 minutes, then drain.
Toss with butter: Melt the butter and toss it with the drained pasta until each square is coated.
Finish the plate: Sprinkle with the remaining Parmesan and lay the truffle slices on top. Garnish with a few mint sprigs and serve right away.

Recipe Tips

Keep the dough covered: Fresh pasta dries out fast. Keep the sheet you aren’t using under a clean towel until you’re ready to cover the filling.
Drain the ricotta: If your ricotta looks wet, leave it in a fine sieve for 15 minutes first. A drier filling is easier to seal and less likely to leak.
Boil in batches: Don’t crowd the pot. Agnolotti need room to move, or they stick together and tear.
Slice the truffle last: Shave it just before serving, since its aroma fades quickly once it’s cut.

What To Serve With Agnolotti with Ricotta and Truffle

Serve the agnolotti in warm, shallow bowls so the butter stays hot. A simple arugula salad with lemon, or a glass of crisp white wine, goes well alongside.

How To Store

Fridge: Cooked agnolotti keep in a covered container in the fridge for 3 to 4 days. The truffle is best fresh, so add new slices when you reheat.
Freezer: Freeze uncooked, sealed agnolotti on a tray until firm, then move them to a bag for 2 to 3 months. Cook from frozen, adding a minute or two to the boiling time.
Make ahead: You can fill and cut the agnolotti a few hours ahead. Keep them in a single layer on a towel in the fridge until it’s time to boil.

FAQs

Can I make agnolotti without a truffle?

Yes. The filling and butter sauce are good on their own. Add extra Parmesan and a little black pepper, or a few drops of truffle oil if you want the flavor.

Is this recipe vegetarian?

The ingredient list has no meat or fish, so it is vegetarian. Check your Parmesan label, since classic Parmesan is made with animal rennet.

Can I freeze the agnolotti?

Yes, freeze them uncooked. Lay the sealed squares on a tray so they don’t touch, freeze until firm, then bag them. Cook straight from frozen in boiling salted water.

Why do my agnolotti split when I boil them?

Trapped air or a weak seal is the usual cause. Press out the air all around each mound of filling and don’t overfill. Boil them gently, not at a hard rolling boil.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

Calories: about 640 kcal
Total Fat: 33g
Total Carbohydrate: 56g
Dietary Fiber: 3g
Protein: 28g

Agnolotti with Ricotta and Truffle

Recipe by Paula

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Fresh pasta squares filled with ricotta, herbs and Parmesan, tossed in melted butter and topped with shaved truffle. A simple dinner for 4 that comes together in about an hour.

Ingredients

For the filling
11 ounces ricotta cheese (about 1 1/3 cups)
1 tablespoon each finely chopped parsley, basil, and mint, plus extra mint sprigs to garnish
2 egg yolks
1 pinch grated nutmeg
2 ounces freshly grated Parmesan (about 1/2 cup)
Salt and freshly ground black pepper
For the pasta and serving
1 pound fresh pasta dough
4 tablespoons (2 ounces) butter
1 small fresh white or black truffle, very finely sliced

Directions

Mix the filling: Stir the ricotta, parsley, basil, mint, egg yolks, nutmeg and half of the Parmesan together in a bowl. Season with salt and pepper, so the filling tastes right before it’s sealed in the pasta.
Roll the dough: Roll the pasta dough out on a lightly floured surface to about 1/8 inch thick. Cut it into two sheets of the same size, so the top and bottom line up.
Add the filling: Set teaspoons of filling on one sheet, 2 inches apart. That gap leaves enough dough around each mound to seal.
Seal and cut: Lay the second sheet over the top. Press gently with your fingers all around each mound of filling, pushing out any air, so the agnolotti don’t split in the water. Cut into squares with a pastry wheel and set them on a clean kitchen towel.
Boil the pasta: Cook the agnolotti in boiling salted water for 4 to 5 minutes, then drain.
Toss with butter: Melt the butter and toss it with the drained pasta until each square is coated.
Finish the plate: Sprinkle with the remaining Parmesan and lay the truffle slices on top. Garnish with a few mint sprigs and serve right away.