Learn how to make homemade agnolotti pasta with step-by-step photos. Pick your own filling or use this recipe for ricotta, swiss chard, and prosciutto filling
0.5 cup 3a type a00a flour or unbleached all purpose flour
5 Large eggs
1 pound Swiss chard stems removed and leaves roughly chopped
0.5 tablespoon 1a unsalted butter
0.25 cup A finely chopped shallot about 1 medium shallot
3 tablespoon Finely chopped prosciutto about 2 to 3 slices
1 Large egg yolk
1 cup Whole fat ricotta cheese
0.25 cup A grated parmigiano reggiano cheese
0.25 teaspoon A freshly grated nutmeg
Freshly ground black pepper
Kosher salt
Semolina flour for dusting
1 Large egg, beaten for brushing
Nutrition value
288
calories per serving
17 g Fat22 g Protein10 g Carbs1 g FiberOther
Current Totals
17 g Fat
22 g Protein
10 g Carbs
1 g Fiber
MacroNutrients
Carbs
10 g
Protein
22 g
Fiber
1 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
336 mg
Iron
4 mg
Vitamin A
368 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
113 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
118 mg
Manganese
0 mg
Phosphorus
423 mg
Selenium
46 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment