Preparation: 1 hour
Cooking time: 3 minutes

INGREDIENTS for 6 people:


  • 500 g of wheat flour
  • 3 whole eggs
  • 2 egg yolks
  • a pinch of salt


  • 600 g of beetroot
  • 2 cloves of garlic
  • 2 eggs
  • 100 g of ricotta cheese
  • 200 g of Parmigiano Reggiano or Grana Padano
  • butter
  • extra-virgin olive oil
  • salt


a few leaves of sage, butter, salt


Sauté the garlic cloves in butter and extra-virgin olive oil, and remove once they are golden, before adding the pre-baked beetroot. Brown for a few minutes, and then leave to cool. Then add the beaten eggs, the ricotta, grated Parmigiano Reggiano or Grana Padano, and a pinch of salt, mixing everything well.
Prepare the pasta by mixing the flour, the eggs and yolks, the salt, and possibly a little water. Roll the dough out as thinly as possible and cut it into strips, four or five centimetres wide. Make the filling into little balls and place them at regular intervals along the pasta; fold it over onto itself and press down around the filling to push out the air, then cut with a serrated pasta wheel.
Cook the agnolotti for a few minutes in salted water, drain them, and toss them in a pan with butter and sage. The beetroot in the filling can be replaced with borage, beet tops or spinach, which should also be sautéed in a frying pan with garlic, butter and oil and then mixed with egg, ricotta, Parmigiano Reggiano or Grana Padano, and a pinch of nutmeg.

    Ricetta agnolotti Molino Spadoni