Name: Agnolotti with Butter and Sage (Agnolotti, Burro e Salvia)
Yield: Serves 4
Cuisine: Italian
Ingredients: 450 g (1 lb) Basic Pasta Dough; salt and pepper to taste; 250 g (9 oz) Swiss chard or spinach; 55 g (2 oz) roast turkey or pork; 55 g (2 oz) Parmesan, freshly grated; 10 fresh sage leaves; 55 g (2 oz) unsalted butter; 4 grates of nutmeg; 1 tbsp finely chopped fresh flat-leaf parsley; 55 g (2 oz) mortadella slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘“Agnolotti” is the Piedmontese name for ravioli, so the pasta is small and square in shape. Most of the work involved in this recipe consists of making the agnolotti themselves, so I have combined them with a very simple filling and sauce.’

Ingredients

450 g (1 lb) Basic Pasta Dough
55 g (2<

Method

Make the pasta dough and keep it covered until you are ready to roll it out in sheets.

To make the filling, cook the Swiss chard (with its white stalks removed) or spinach in lightly salted water, then drain well, squeezing out all the water, and chop. Meanwhile, chop the meat and mortadella and mix together with the cooked chard or spinach, parsley, nutmeg, salt and black pepper. Thoro