Homemade Agnolotti with Pork and Sage Butter Sauce
Traditional Italian stuffed pasta parcels filled with a savory mixture of roasted pork, cabbage, and Parmesan cheese. These delicate agnolotti are handcrafted using fresh egg pasta and served in a fragrant sage butter sauce. Perfect for special occasions or when you want to impress guests with authentic Italian cuisine. The combination of tender pork filling and aromatic herbs creates a rich, comforting dish that showcases the art of traditional pasta making.
Ingredients
- 7 tbsp unsalted butter
- 2 sprigs rosemary, leaves picked
- 1 clove garlic, finely chopped
- 1 lb pork loin, diced
- ½ small head savoy cabbage, leaves separatedspinach1:1vegetable
milder flavor
- 5 eggs, separated
- ½ cups parmesan cheese, finely grated
- parmesan cheese, for serving
- ½ teaspoon nutmeg, grated
- 1 ¾ cups flour
- 20 fresh sage leaves
- salt, to taste
- pepper, to taste
Instructions
- 1
Melt half the butter in a skillet over medium heat, add rosemary and garlic, then add pork and toss regularly until golden brown and cooked through
- 2
Cook cabbage leaves in boiling water for a couple of minutes until tender and wilted, drain and let cool
- 3
Blend the cooked pork with rosemary, garlic, cabbage, 4 egg whites, parmesan, salt, pepper and nutmeg until paste consistency
- 4
Make pasta by placing flour in a bowl, create well in center, add 4 egg yolks plus 1 whole beaten egg and mix by hand until smooth elastic ball forms
- 5
Let dough rest wrapped in plastic wrap for at least 30 minutes
- 6
Roll pasta to thinnest setting, cut into two long sheets, place teaspoon-sized filling blobs in rows on one sheet
- 7
Brush spaces between filling with water, cover with second pasta sheet and press to seal
- 8
Cut agnolotti into squares using frilled pastry cutter
- 9
Cook agnolotti in simmering salted water for 2-3 minutes until they float
- 10
Melt remaining butter with sage leaves, add pasta cooking water to create sauce
- 11
Toss drained agnolotti in butter sauce and serve with parmesan
Tips
Keep pasta sheets under damp tea towel while working to prevent drying out
Add pasta cooking water to butter sauce to create proper emulsion and consistency
Use frilled pastry cutter for traditional agnolotti appearance and better sealing
Good to Know
Refrigerate up to 2 days or freeze up to 1 month
Make filling and pasta dough day before, assemble day of serving
Serve immediately while hot with extra parmesan
Common Mistakes
Let pasta rest to avoid tough texture
Keep pasta sheets covered to prevent drying and cracking
Don't overcook agnolotti to avoid bursting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the agnolotti ahead of time?
Yes, assemble them and freeze on a tray before transferring to bags. Cook directly from frozen, adding 1-2 extra minutes to cooking time.
What if I don't have a pasta machine?
Roll the dough as thin as possible with a rolling pin, working from center outward. It will take more effort but works fine.
How do I know when the agnolotti are done?
They will float to the surface and the pasta will be tender but still have slight bite when tested.