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The Agnolotti of Time

Garlic-filled pasta pockets in a silky herb butter sauce

1 hour 15 minutes
Serves 4
DinnerItalian
Herb's take

Let’s time-travel to Northern Italy with a classic agnolotti, pillowy pasta filled with garlicky goodness, all swirled in a fragrant butter and herb sauce. We’ll hit a few culinary plot twists: homemade pasta dough, garlic blooming, and the gentle art of pasta pocket assembly.

Ingredients

Yield
4

Instructions

  1. 01
    On a clean work surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and 1/4 teaspoon salt. Gradually mix the flour into the eggs with a fork, then knead until a smooth dough forms, about 8 minutes. Wrap in plastic and rest 30 minutes.
  2. 02
    While the dough rests, sauté 6 minced garlic cloves in 1 tablespoon olive oil over low heat for 2 minutes until fragrant but not browned. Remove from heat.
  3. 03
    In a bowl, combine ricotta, parmesan, sautéed garlic, lemon zest, nutmeg, 1 tablespoon parsley, half the chives, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth.
  4. 04
    Divide rested dough into 2 pieces. Roll each out into thin sheets, about 1/16 inch thick. If using a pasta maker, go to the second-thinnest setting.
  5. 05
    Pipe or spoon 1-teaspoon mounds of filling in a line along the bottom third of each pasta sheet, spacing 1 inch apart. Fold dough over the filling, press gently to seal around each mound, then use a knife or fluted cutter to separate into individual agnolotti. Press edges to seal.
  6. 06
    Bring a large pot of salted water to a boil. Add agnolotti and cook 3-4 minutes until they float and are just tender. Reserve 1/2 cup pasta water, then drain.
  7. 07
    Meanwhile, melt butter in a large skillet over medium-low heat. Add remaining 2 cloves minced garlic and cook 30 seconds until fragrant. Stir in remaining parsley, chives, and thyme, then add a splash of reserved pasta water to emulsify.
  8. 08
    Add drained agnolotti to the skillet and gently toss with the herb butter to coat. Add more pasta water as needed for a silky sauce.
  9. 09
    Plate agnolotti, spooning extra herb butter over the top. Finish with the rest of the grated parmesan, a few grinds of fresh black pepper, and a pinch of lemon zest.

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