Recipe Overview
This stuffed pasta recipe celebrates the gentle richness of fresh ricotta balanced by the brightness of tomato and basil. The filling stays light and creamy, while the sauce keeps the plate fresh, clean, and welcoming. It is a beautiful example of handmade pasta that feels both refined and comforting.
Ingredients
- 2 lb fresh pasta dough for ravioli
- 600 g fresh ricotta cheese
- 1 cup grated Parmigiano Reggiano, plus extra for serving
- 1 egg
- Freshly grated nutmeg, to taste
- Sea salt and freshly ground black pepper, to taste
- 1.5 qt tomato sauce
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
Preparation
- In a mixing bowl, combine the fresh ricotta, grated Parmigiano Reggiano, egg, a pinch of freshly grated nutmeg, sea salt, and black pepper. Mix until smooth and well combined. Adjust seasoning to taste and chill the filling to firm it slightly.
- Roll the fresh pasta dough into thin sheets about 1.5 mm thick. Transfer the ricotta filling to a piping bag and pipe 1.5 oz mounds in rows on one sheet of pasta, leaving about 3 inches between each mound.
- Brush the exposed pasta around the filling with a light egg wash or water. Cover with a second sheet of pasta, pressing gently around each mound to seal and remove any air. Cut into square agnolotti using a knife or pasta wheel, and transfer to a tray dusted with semolina.
- Bring a large pot of salted water to a gentle boil. Cook the agnolotti in batches until they float to the surface and are al dente, about 2–3 minutes. Reserve a little cooking water.
- Meanwhile, warm the extra-virgin olive oil in a wide skillet over medium heat. Add the fresh basil leaves and let them infuse the oil briefly, without burning. Stir in the tomato sauce and simmer gently until hot and aromatic. Season with salt and pepper if needed.
- Transfer the drained agnolotti to the skillet with the tomato basil sauce, adding a splash of pasta cooking water if needed to keep the sauce silky. Toss gently to coat without breaking the pasta.
- Serve the ricotta agnolotti immediately on warm plates, topped with extra fresh basil and a generous sprinkle of grated Parmigiano Reggiano.
History & Tradition
Agnolotti belongs to the proud tradition of filled pasta that turns a few beautiful ingredients into something elegant and memorable. Ricotta-filled versions are especially loved for their soft, creamy interior and their ability to pair with sauces that do not overpower the pasta itself. Tomato and basil keep this version fresh and classic, allowing the handmade shape and delicate filling to stay at the center of the plate.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal.