Aglio e Olio Agneloti with Ricotta & Lemon Zest

Aida Majzoub
Aug 1
2 min read

I had the pleasure of learning this exquisite agneloti recipe during a delightful workshop in Florence at the end of May. The rich flavors of the ricotta combined with the brightness of lemon zest create a sumptuous filling, while the aglio, olio e peperoncino sauce brings everything together with its garlicky warmth.

Here’s how to make this delicious dish for 6 portions!

Ingredients For the Agneloti:

Dough:

600g 00 flour

6 eggs

Filling:

100g Ricotta cheese

Zest of 1 lemon

Extra virgin olive oil (to taste)

Pinch of salt

Black pepper (to taste)

For the Aglio, Olio e Peperoncino Sauce:

4-5 garlic cloves, chopped

1 red chili pepper, chopped

Salt (to taste)

Fresh dill (to taste)

20g extra virgin olive oil

1-2 dried chili peppers (to add heat)

Zest of 1 lime

30g Parmigiano Reggiano, grated

Directions:

1. Prepare the Dough: on a clean surface or in a large bowl, combine the 600g of flour with the 6 eggs. Mix until a dough forms. Knead the dough for about 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

2. Make the Filling: in a bowl, combine the ricotta, lemon zest, a drizzle of olive oil, a pinch of salt, and black pepper. Mix well until smooth. Set aside.

3. Roll Out the Dough: portion the resting dough and roll it out thinly with a pasta machine or rolling pin. Aim for a thickness of about 1-2 mm.

So thing that you can see your hand from the back

4. Shape the Agneloti: cut the rolled dough into 6-8 cm squares and place a small spoonful of filling in the center of each square. Fold the dough over to create a triangular shape and seal the edges by pressing firmly. Ensure there are no air pockets.

5. Cook the Agneloti: bring a large pot of salted water to a boil. Cook the agneloti for 3-4 minutes until they float to the top.

6. Prepare the Sauce: while the pasta is cooking, heat the olive oil in a pan over medium heat. Add the chopped garlic and fresh chili. Cook until the garlic turns golden. Add a splash of pasta water to the pan, then remove from heat. Season with salt and stir in the fresh dill, lime zest, and the grated Parmigiano Reggiano.

7. Combine and Serve: drain the agneloti and transfer them to the pan with the sauce. Toss gently for about 3 minutes to coat the pasta. Serve immediately, garnished with extra dill and Parmigiano Reggiano if desired.