I tuck Roasted Garlic Whipped Ricotta into delicate agnolotti, and a single surprising detail in the technique is what made me eager to share this recipe.

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I stumbled onto these Roasted Garlic & Whipped Ricotta Agnolotti and had to make them, because who doesn’t want tiny pillows hiding something unexpected. The roasted garlic turns sweet and almost jammy, and with whole milk ricotta whipped until it’s airy, you get this creamy pop inside every bite.

I call it a little rebellion against boring pasta, a Filled Pasta Recipes idea that makes weekend dinner feel like a secret. I won’t pretend they’re effortless, but you’re gonna love the contrast of soft filling and delicate pasta, and the way a warm fork teases out each savory surprise.

Ingredients

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All purpose flour: gives structure and carbs, plain but essential for pasta dough.
Eggs: protein rich, bind dough, add richness, they help a silky texture and color.
Ricotta: creamy, high in protein and calcium, makes the filling light and fluffy.
Roasted garlic: sweet mellow garlic, gives depth not sharp, kinda caramelized and rich.
Parmigiano Reggiano: nutty umami saltiness, adds savory punch and a pleasant bite.
Browned butter with sage: nutty fat coats agnolotti, sage gives an herbal bright lift.
Lemon zest: bright citrus lift cuts richness and wakes all the flavors up.
Extra virgin olive oil: healthy fats, drizzle adds silk, aroma and a little fruitiness.

Ingredient Quantities

2 cups (260g) all purpose flour

1/2 cup (60g) fine semolina flour, plus more for dusting

3 large eggs

1 large egg yolk

1 tsp kosher salt

1 tbsp extra virgin olive oil

1 1/2 cups (about 375g) whole milk ricotta

1/2 cup (about 50g) finely grated Parmigiano Reggiano

1 large egg yolk (for filling)

2 heads garlic (roasted) about 10 to 12 cloves worth

Zest of 1 lemon

1 tbsp extra virgin olive oil (for the filling)

2 tbsp chopped fresh chives

1/4 tsp freshly grated nutmeg

Freshly ground black pepper

6 tbsp (85g) unsalted butter

12 to 15 fresh sage leaves

1/2 cup (about 50g) additional grated Parmigiano Reggiano for finishing

Flaky sea salt for finishing

2 tbsp extra virgin olive oil for drizzling (optional)

How to Make this

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1. Make the pasta dough: on a clean board pile 2 cups all purpose flour and 1/2 cup fine semolina, make a well, add 3 large eggs, 1 large egg yolk, 1 tsp kosher salt and 1 tbsp extra virgin olive oil; gradually incorporate the flour into the eggs with a fork, then knead 8 to 10 minutes until smooth and elastic; wrap in plastic and let rest 30 to 60 minutes.

2. While dough rests, whisk the filling: scrape about 1 1/2 cups whole milk ricotta into a bowl, add 1/2 cup finely grated Parmigiano Reggiano, 1 large egg yolk, the roasted garlic (about 10 to 12 cloves mashed), zest of 1 lemon, 1 tbsp extra virgin olive oil, 2 tbsp chopped fresh chives, 1/4 tsp freshly grated nutmeg and plenty of freshly ground black pepper; blend with a spoon or immersion blender until very smooth and airy, taste for seasoning, chill while you roll the pasta.

3. Roll the dough thin: divide dough into 2 pieces, dust board with extra semolina, roll each piece with a pasta machine or rolling pin to about
1.5 mm thickness (you want almost translucent sheets), keep sheets covered so they dont dry out.

4. Portion the filling: using a teaspoon or small cookie scoop place small mounds of ricotta mixture about 1 tsp each spaced every 1 inch along one sheet; brush a little beaten egg or water around the filling dots to help seal.

5. Shape the agnolotti: fold the sheet over the filling, press gently around each mound to push out air and seal edges, then cut into individual pillows about
1.5 to 2 inches wide using a wheel or knife; press edges firmly with a fork or your fingers so they stay shut; dust finished pieces with semolina and keep covered on a tray.

6. Bring a large pot of salted water to a rolling boil and have a slotted spoon ready; reserve about 1/2 cup of the pasta cooking water before you drain.

7. Cook the agnolotti in batches, 2 to 3 minutes or until they float and are tender but still slightly firm; remove with a slotted spoon directly into the pan with sauce, or transfer to a warm bowl if you’re finishing with butter.

8. Make the sage butter: melt 6 tbsp unsalted butter in a wide skillet over medium heat, let it foam and turn a light golden brown (watch closely so it doesnt burn), add 12 to 15 fresh sage leaves and crisp them for 20 to 30 seconds, then pull the pan off heat.

9. Finish and serve: gently toss cooked agnolotti in the sage butter with a splash of reserved pasta water to loosen if needed, stir in extra grated Parmigiano Reggiano (about 1/2 cup), a few pinches of flaky sea salt, more chopped chives and freshly ground black pepper; plate, scatter crisp sage leaves on top and drizzle with 2 tbsp extra virgin olive oil if you like.

Equipment Needed

1. Clean wooden or plastic work board (or a large, clean countertop) — for mixing and rolling dough
2. Large mixing bowl and a small bowl (for filling and egg wash)
3. Fork and a spoon plus a small cookie scoop or teaspoon (to portion and mix the filling)
4. Pasta machine or rolling pin (to roll sheets to about 1.5 mm)
5. Pastry brush and plastic wrap (brush for sealing, plastic to rest and cover dough)
6. Bench scraper or sharp knife and a ravioli wheel or pizza cutter (to cut and separate agnolotti)
7. Large pot and slotted spoon (for boiling and removing the pasta)
8. Wide skillet and heatproof spatula or tongs (for making sage brown butter and finishing the pasta)

FAQ

Q: How should I roast the garlic for the filling? A: Cut the tops off the heads, drizzle a little olive oil, wrap in foil and roast at 400 F (200 C) for about 35 to 45 minutes until the cloves are soft and golden. Let cool then squeeze the cloves out of their skins. If they start to brown too fast lower the temp, you want sweet not bitter.

Q: My pasta dough feels dry or too sticky what do I do? A: If it feels crumbly add a teaspoon of water at a time until it comes together. If it gets sticky dust your work surface with a bit more semolina flour and keep kneading until smooth. Wrap and let it rest for at least 30 minutes so the gluten relaxes, that makes rolling way easier.

Q: How do I get the ricotta super smooth and not grainy? A: Drain very wet ricotta in a fine sieve or wrapped in cheesecloth for 20 to 30 minutes. Then whip it in a food processor or with a hand mixer with the egg yolk, grated Parmigiano, roasted garlic, lemon zest, olive oil, nutmeg and salt. Dont overmix just until smooth and fluffy.

Q: My agnolotti keep opening while cooking how can I stop that? A: Dont overfill them, use a tiny dab of water to moisten the pasta edges and press firmly to seal. Chill finished agnolotti on a tray for 15 minutes before boiling so the seams set. Gently stir the pot when you add them and use a slotted spoon to transfer so they dont get slammed against the side.

Q: How long do fresh agnolotti take to cook? A: Fresh agnolotti usually cook in 2 to 4 minutes. They float when almost done, give them another 30 seconds to 1 minute then taste. Salt the pasta water well, it makes a big difference.

Q: Can I make these ahead or freeze them? A: Yes. Freeze a single layer on a tray until firm then transfer to a bag. Cook from frozen, add about 1 minute to the cooking time. You can also make the filling a day ahead and keep it refrigerated up to 2 days.

Roasted Garlic & Whipped Ricotta Agnolotti Recipe Substitutions and Variations

Whole milk ricotta: swap with mascarpone (use 1:1 for a silkier, richer filling) or with drained + blended cottage cheese (press out whey, blitz till smooth and add 1 tbsp cream if it seems grainy).
Parmigiano Reggiano: use Grana Padano (nearly identical) or Pecorino Romano if you want more bite, but use about 3/4 the amount since it’s saltier.
Fine semolina flour: replace with durum wheat flour if you can, or just use extra all purpose flour 1:1—dough will be softer and less toothy, add 1 tbsp fine cornmeal or extra durum if you want more texture.
Unsalted butter (for sage sauce): use ghee or brown butter for the same nutty note, or go dairy free with good quality extra virgin olive oil (use a bit more and finish with a squeeze of lemon and a pinch of salt).

Pro Tips

– Chill the ricotta filling first, really. If it stays cold it firms up and is way easier to portion with a tiny scoop so it wont ooze when you seal. If your ricotta seems watery, let it drain in a fine sieve or cheesecloth for 20 to 30 minutes, then mix and taste for salt.

– Use fine semolina for dusting not regular flour. It stops sticking without making the dough gummy, and the little grit helps the pillows keep their shape. But dont overdo it or the pasta wont seal well, so dust sparingly and shake off the excess.

– Get every bit of trapped air out before cutting. Press around each mound from the center toward the edge, then roll your finger along the seam to double seal. A little dab of beaten egg or water around the filling helps, and if one wont stay closed just rework that piece, dont force it into the pot.

– Brown the butter slowly and watch it like a hawk. The moment it smells nutty and turns light golden pull it off the heat, toss in the sage leaves to crisp for a few seconds, then add the agnolotti back in with a splash of reserved pasta water to finish the sauce so everything glazes nicely without getting greasy.

Roasted Garlic & Whipped Ricotta Agnolotti Recipe

Recipe by Jot Punji

0.0 from 0 votes

I tuck Roasted Garlic Whipped Ricotta into delicate agnolotti, and a single surprising detail in the technique is what made me eager to share this recipe.

Servings

servings

Calories

934

kcal

Equipment: 1. Clean wooden or plastic work board (or a large, clean countertop) — for mixing and rolling dough
2. Large mixing bowl and a small bowl (for filling and egg wash)
3. Fork and a spoon plus a small cookie scoop or teaspoon (to portion and mix the filling)
4. Pasta machine or rolling pin (to roll sheets to about 1.5 mm)
5. Pastry brush and plastic wrap (brush for sealing, plastic to rest and cover dough)
6. Bench scraper or sharp knife and a ravioli wheel or pizza cutter (to cut and separate agnolotti)
7. Large pot and slotted spoon (for boiling and removing the pasta)
8. Wide skillet and heatproof spatula or tongs (for making sage brown butter and finishing the pasta)

Ingredients

2 cups (260g) all purpose flour
1/2 cup (60g) fine semolina flour, plus more for dusting
3 large eggs
1 large egg yolk
1 tsp kosher salt
1 tbsp extra virgin olive oil
1 1/2 cups (about 375g) whole milk ricotta
1/2 cup (about 50g) finely grated Parmigiano Reggiano
1 large egg yolk (for filling)
2 heads garlic (roasted) about 10 to 12 cloves worth
Zest of 1 lemon
1 tbsp extra virgin olive oil (for the filling)
2 tbsp chopped fresh chives
1/4 tsp freshly grated nutmeg
Freshly ground black pepper
6 tbsp (85g) unsalted butter
12 to 15 fresh sage leaves
1/2 cup (about 50g) additional grated Parmigiano Reggiano for finishing
Flaky sea salt for finishing
2 tbsp extra virgin olive oil for drizzling (optional)

Directions

Make the pasta dough: on a clean board pile 2 cups all purpose flour and 1/2 cup fine semolina, make a well, add 3 large eggs, 1 large egg yolk, 1 tsp kosher salt and 1 tbsp extra virgin olive oil; gradually incorporate the flour into the eggs with a fork, then knead 8 to 10 minutes until smooth and elastic; wrap in plastic and let rest 30 to 60 minutes.
While dough rests, whisk the filling: scrape about 1 1/2 cups whole milk ricotta into a bowl, add 1/2 cup finely grated Parmigiano Reggiano, 1 large egg yolk, the roasted garlic (about 10 to 12 cloves mashed), zest of 1 lemon, 1 tbsp extra virgin olive oil, 2 tbsp chopped fresh chives, 1/4 tsp freshly grated nutmeg and plenty of freshly ground black pepper; blend with a spoon or immersion blender until very smooth and airy, taste for seasoning, chill while you roll the pasta.
Roll the dough thin: divide dough into 2 pieces, dust board with extra semolina, roll each piece with a pasta machine or rolling pin to about
5 mm thickness (you want almost translucent sheets), keep sheets covered so they dont dry out.
Portion the filling: using a teaspoon or small cookie scoop place small mounds of ricotta mixture about 1 tsp each spaced every 1 inch along one sheet; brush a little beaten egg or water around the filling dots to help seal.
Shape the agnolotti: fold the sheet over the filling, press gently around each mound to push out air and seal edges, then cut into individual pillows about
5 to 2 inches wide using a wheel or knife; press edges firmly with a fork or your fingers so they stay shut; dust finished pieces with semolina and keep covered on a tray.
Bring a large pot of salted water to a rolling boil and have a slotted spoon ready; reserve about 1/2 cup of the pasta cooking water before you drain.
Cook the agnolotti in batches, 2 to 3 minutes or until they float and are tender but still slightly firm; remove with a slotted spoon directly into the pan with sauce, or transfer to a warm bowl if you're finishing with butter.
Make the sage butter: melt 6 tbsp unsalted butter in a wide skillet over medium heat, let it foam and turn a light golden brown (watch closely so it doesnt burn), add 12 to 15 fresh sage leaves and crisp them for 20 to 30 seconds, then pull the pan off heat.
Finish and serve: gently toss cooked agnolotti in the sage butter with a splash of reserved pasta water to loosen if needed, stir in extra grated Parmigiano Reggiano (about 1/2 cup), a few pinches of flaky sea salt, more chopped chives and freshly ground black pepper; plate, scatter crisp sage leaves on top and drizzle with 2 tbsp extra virgin olive oil if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.