Home made agnolotti stuffed with ricotta and spinach served with lemon butter

Mains, Risotto, Pasta and Rice

Delicious fresh pasta recipe from chef Antoine. A pleasure for all the senses!


Recipe for 4 persons

Spinach pasta

2 Unit(s)
1 Unit(s)
Egg yolk
25 Gr
30 Ml
Olive oil
300 Gr
Wheat flour
6 Gr

Ricotta stuffing

300 Gr
100 Gr
1 Unit(s)
100 Gr
Mozzarella cheese
50 Gr

Lemon butter

100 Ml
Cooking water
1 Unit(s)
75 Gr

Preparation time: 60 min

  • Spinach pasta

    In a blender, combine the eggs, olive oil and spinach.  

    On a flat work surface, combine the flour and salt and make a well in the center.  Pour the liquid mix in the center of the well and start working it with a fork.  Finish off the pasta dough by kneading with the palm of your hand.  Let the pasta dough rest for 30 minutes before using it.

  • Ricotta stuffing

    Blanch the spinach and then cool them in an ice bath, strain and the chop them.  Strain the ricotta to remove the excess water and combine all the cheeses.  In a mixing bowl, combine all of the ingredients and season to taste with salt and pepper.  Transfer the mix to a pastry bag and set aside.

  • Lemon butter

    Zest the lemons and set the zests aside.  Squeeze the juice.  In a sauce pot, heat the water and lemon juice.  Add the butter little by little, making sure to whisk it continuously to obtain a nice emulsion.

You can replace the spinach with arugula for a fun twist on the same recipe.

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