2 medium carrots, peeled
2 medium parsnips, peeled
3 tablespoons olive oil
Salt and pepper
1/2 cup ricotta cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup grated Parmesan
Leaves from 7-8 sprig of fresh thyme
1/4 teaspoon freshly grated nutmeg
6 cups chicken or vegetable broth
2 tablespoons chopped parsley
3 scallions, sliced
To make the filling:
Cut the carrots and parsnips in half lengthwise, then slice into 1/4 inch thick
half moons. Cut the root and tough upper green portion of the leek off and
discard. Cut the leek in half lengthwise and then slice into 1/4 inch thick half
Heat the olive oil in a large skillet over medium- high heat. Saute the sliced
carrots and parsnips for 3-4 minutes. Add the leeks, season the mixture with
salt and pepper, and saute for another 3-4 minutes. Remove from the heat
and transfer to a food processor.
Puree the vegetables until finely chopped. Add a few tablespoons of water and
puree until the mixture is fairly smooth. Add the ricotta, Fontina, Parmesan,
thyme, and nutmeg. Sason with salt and pepper. Process until the
ingredients are well combined. Refrigerate the filling while you make the pasta
To form the agnolotti:
Roll out into long sheets about 4 inches wide.
Place tablespoons of the filling down the center of each pasta sheet about 1-
1/2 inches apart. Brush one long edge of the sheet and between the mounds
of filling lightly with water. Fold in half lengthwise, covering the filling. Press
around each mound of filling to seal, pushing out any air pockets. With a
pastry cutter, cut lengthwise along the side where the edges meet and then
between each mound of filling. You should end up with small rectangles of
To cook the agnolotti:
Heat the broth in a Dutch oven over medium heat; bring to a simmer.
Add about half of the agnolotti, chopped parsley, and scallions.
Cook the pasta for 3-4 minutes or until it is al dente.
Use a slotted spoon to portion out the agnolotti into bowls.
Add the remaining agnolotti to the simmering stock and again cook for 3-4
minutes. Lade the broth over top of the agnolotti in the bowls and serve with
additional Parmesan cheese at the table.
The stuffing may be meat, cheese, fish or vegetables. In this recipe, the filling is a
combination of pureed vegetables, cheese and herbs. The agnolotti are served in a light
chicken or vegetable broth (brodo). The recipe will serve 6-8 depending on if you are serving
it as a smaller pasta course or a main course.