Agnolotti Pavesi is a lesser-known yet utterly delightful dish hailing from the Lombardy region of Italy, specifically the historic city of Pavia. These little parcels of stuffed pasta are a testament to the region’s rich culinary heritage, offering a perfect blend of rustic simplicity and refined flavors.

In this blog, we’ll explore the history of Agnolotti Pavesi, its traditional preparation, and tips to recreate this delicious dish at home.

Agnolotti: Origins and Regional Twist

Agnolotti, small stuffed pasta squares or rounds, originated in Northern Italy, but their exact form varies by region. In Pavia, Agnolotti Pavesi reflects the area’s agricultural roots, utilizing local ingredients like meat, vegetables, and cheese for the filling. The dish has evolved over centuries, yet it retains its connection to Lombardy’s rural traditions.

What Makes Agnolotti Pavesi Unique?

Unlike its cousins from neighboring regions, Agnolotti Pavesi often features a filling with a unique combination of roasted meat (beef or pork), seasonal vegetables, and Grana Padano cheese, creating a balanced and flavorful core.

Another hallmark of this variation is the sauce—it’s commonly served with a light butter and sage sauce, though variations include meat-based or tomato sauces, depending on personal preference.

Traditional Ingredients

For the Pasta Dough:

2 cups all-purpose flour

3 large eggs

A pinch of salt

For the Filling:

1 cup roasted beef or pork, finely minced (stufato alla pavese)

½ cup cooked spinach, chopped and squeezed dry

½ cup grated Grana Padano cheese

1 egg

A pinch of nutmeg

Salt and pepper to taste

For the Sauce:

4 tbsp butter

Fresh sage leaves

Optional: Grated Grana Padano

How to Make Agnolotti Pavesi

Step 1: Prepare the Pasta Dough

On a clean surface, mound the flour and create a well in the center.

Crack the eggs into the well, add a pinch of salt, and gradually incorporate the flour.

Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

    Step 2: Prepare the Filling

    Combine minced roasted meat, cooked spinach, Grana Padano, egg, nutmeg, salt, and pepper in a bowl. Mix thoroughly until well blended.

      Step 3: Assemble the Agnolotti

      Roll out the pasta dough into thin sheets.

      Place small spoonfuls of filling at intervals along one sheet. Fold the dough over and press around each mound to seal.

      Cut into individual agnolotti using a pasta cutter or knife.

        Step 4: Cook and Serve

        Cook the agnolotti in boiling salted water for 3-4 minutes, or until they float to the surface.

        In a skillet, melt butter and fry sage leaves until fragrant. Toss the cooked agnolotti in the sage butter.

        Serve hot with an optional sprinkle of grated Grana Padano.

          Tips for a Perfect Dish

          Use Fresh Ingredients: High-quality meat, cheese, and herbs make all the difference.

          Don’t Overstuff: Too much filling can cause the pasta to burst during cooking.

          Seal Well: Pressing firmly around the filling ensures no water seeps into the pasta.

            Pairing Suggestions

            Agnolotti Pavesi pairs beautifully with a glass of Bonarda, a local red wine from the Pavia area. Its fruity notes complement the rich, savory flavors of the dish. For a white wine option, try Lugana, which balances the butteriness of the sauce.

            Shop for Authentic Ingredients

            At Bottega Italiana, find everything you need to recreate this Pavia specialty:

            00 Flour for perfectly smooth pasta dough.

            Grana Padano Cheese for authentic flavor.

            Italian Sage for a fragrant finishing touch.

            In Conclusion

            Agnolotti Pavesi captures the essence of Lombard cuisine: simple ingredients elevated through tradition and care. Whether you’re enjoying a cozy family dinner or showcasing your culinary skills, this dish is a sure way to impress.

            Buon appetito!

            Photo by LukeWiller, CC BY-SA 4.0, via Wikimedia Commons