Agnolotto Ripieno Recipe

Name: Agnolotto Ripieno Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin extra virgin olive oil; 2 clv garlic, chopped; 1 c. onion, finely, minced; 1 c. eggplant, skin removed, and, diced; 2 Tbsp. Pecorino cheese, grated; 4 Tbsp. breadcrumbs; Pasta Dough; 300 gm flour; 3 x egg; 1 pch salt; egg, wash; Sauce; 2 x yellow pepper; 2 x red pepper; 1 x onion, medium; 2 x garlic, cloves; 2 x fresh basil, leaves; 4 x fresh mature tomato; salt, to taste; pepper, to taste; 1/4 c. parsley; 1/4 c. basil

Servings: persons

2 Tbsp. extra virgin extra virgin olive oil
2 clv garlic, chopped
1 c. onion, finely, minced
1 c. eggplant, skin removed, and, diced
2 Tbsp. Pecorino cheese, grated
4 Tbsp. breadcrumbs
Pasta Dough
300 gm flour
3 x egg
1 pch salt
egg, wash
Sauce
2 x yellow pepper
2 x red pepper
1 x onion, medium
2 x garlic, cloves
2 x fresh basil, leaves
4 x fresh mature tomato
salt, to taste
pepper, to taste
1/4 c. parsley
1/4 c. basil

1
Heat the oil and saute/fry garlic, onion and eggplant.
2
Add in the Pecorino and breadcrumbs.
3
Mix well and reserve.
4
Pasta Dough:For the pasta dough, mix together flour, Large eggs and healthy pinch of salt.
5
Roll out and use timbalo ring (large) to make flat pasta circles.
6
Lay out one pasta circle and top with eggplant mix.
7
Put a whole, unbroken egg yolk over eggplant mix and top with another pasta circle.
8
Healthy pinch edges of pasta together.
9
Repeat with all other pasta circles.
10
Place pasta circles in a large pot of boiling salted water for approximately 5 min.
11
Mix cooked pasta with sauce and serve with sprinkled Pecorino.
12
Sauce:For the sauce, simmer all the ingredients for 20 min then press through a strainer to remove any seeds, stems or possibly skins.

27830

kcal

Calories

Fat

5769

Carbs

775

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 Tbsp. extra virgin extra virgin olive oil, 2 clv garlic, chopped, 1 c. onion, finely, minced, 1 c. eggplant, skin removed, and, diced, and more.

Yes, Agnolotto Ripieno Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!