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This recipe brings together the delicate flavors of ricotta, peas, and lemon in a traditional agnolotti del plin. The spinach pasta dough is vibrant and tender, made with fresh blanched spinach blended into a smooth cream. The filling combines creamy ricotta, sweet peas, and fresh herbs, creating a light yet satisfying bite. Tossed in a buttery emulsion with wilted spinach and peas, and finished with a hint of lemon zest and flaky sea salt, this...
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Blanch the spinach in boiling salted water for about 30 seconds, then transfer immediately to ice water. Drain and squeeze very well to remove as much moisture as possible.
Blend the spinach with the egg, egg yolks, and olive oil until smooth. The mixture should have the texture of a thick cream, not watery.
Place the flour on a work surface, add the salt and baking soda, then gradually incorporate the spinach mixture. Knead until you obtain a smooth and elastic dough.
Wrap the dough and let it rest for 1 hour at room temperature.
Blanch the peas in salted boiling water, then cool them in ice water.
Roughly blend part of the peas so that some small pieces remain.
Mix the ricotta with the chopped peas, lemon zest, parsley, and mint. Season with salt and black pepper.
Roll the pasta dough thinly.
Pipe or spoon small portions of filling in a line.
Fold the dough over the filling and pinch to form the traditional agnolotti del plin shape.
Cut with a fluted pasta wheel.
Cook the agnolotti in boiling salted water for 2–3 minutes, until tender.
Melt the butter in a pan and add a splash of pasta cooking water to create a light emulsion.
Add the fresh spinach and let it wilt gently, then add the remaining peas.
Transfer the agnolotti to the pan and toss gently in the sauce.
Finish with fresh herbs, a little lemon zest, and a pinch of flaky sea salt. Serve immediately.
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Make sure to squeeze the spinach very well after blanching to avoid excess moisture in the dough.
For a smoother filling, blend all the peas instead of leaving some pieces.
Use a fluted pasta wheel to give the agnolotti a traditional look.
If the dough feels too dry while kneading, add a few drops of water gradually.
Keep the pasta dough covered while shaping to prevent it from drying out.
Can I use frozen spinach for the dough?
Yes, but make sure to thaw and squeeze out all the excess moisture before blending.
What can I use instead of ricotta?
You can substitute ricotta with mascarpone or a mixture of cream cheese and a little heavy cream.
How do I prevent the pasta from sticking while shaping?
Dust the work surface and the dough lightly with flour to prevent sticking.
Can I make the agnolotti ahead of time?
Yes, you can freeze the shaped agnolotti on a tray and cook them directly from frozen.
What is the best way to reheat leftovers?
Reheat gently in a pan with a little butter and pasta cooking water to refresh the sauce.
