Agnolotti with Two Fillings & Brown Butter

Overview

Every kitchen behaves differently—use your own judgment with ingredients, allergens, and doneness cues.

Handmade agnolotti—a traditional Piedmontese pasta—typically filled with meat. This version takes a different path, using two vegetarian fillings: potato and cheese, and sauerkraut with mushroom. (Essentially pierogies in Italian form, and just as comforting.) The pasta shape is more basic: folding over like a postage stamp and crimping with a fork. Finished in nutty brown butter with sage and thyme, these can be made ahead and frozen—a perfect New Year's ritual that turns preparation into celebration.

Ingredients

Dough

• 400 g Italian 00 flour
• 4 large eggs
• 1–2 tsp olive oil (optional – adds richness and helps prevent sticking)
• Pinch of salt

Potato & Cheese Filling

• 3–4 lbs potatoes (russet or Yukon Gold)
• 1 yellow onion, finely diced
• 2–4 tbsp butter
• 6–8 oz sharp cheddar or farmer's cheese
• Salt and black pepper

Sauerkraut & Mushroom Filling

• 16 oz sauerkraut, drained
• 8 oz mushrooms, finely chopped
• 1 yellow onion, finely diced
• 2–3 tbsp butter (or olive oil for a lighter option)
• 1–2 tsp caraway seeds (optional)
• Splash of white wine or broth (optional)
• Salt and black pepper

Brown Butter Herb Sauce

• 8–12 tbsp butter
• 8–12 fresh sage leaves
• 3–4 sprigs fresh thyme
• Salt and black pepper
• Freshly grated Parmigiano Reggiano

Method

1. Make the Dough

• Using a baking mat or clean work surface, form the flour into a mound and create a well in the center using two fingers.
• Add eggs, salt, and olive oil (if using) into the well.
• Beat the eggs carefully with a fork, then slowly start to incorporate the flour from the inner walls of the well, working your way outward.
• Don't worry when the dough looks craggy, crumbly, or slightly sticky – this is normal! Now is the time to use your best tool: your hands. Work the remaining flour into the mixture until it comes together.
• Adjust the texture as needed: if the dough is too dry or crumbly, add water one tablespoon at a time. If it's too sticky, dust with a small amount of flour.
• Knead the dough by hand for 10 minutes until smooth and elastic.
• Wrap tightly with plastic wrap and rest the dough for 30–60 minutes (I prefer to rest it on the counter rather than refrigerating).

2. Prepare the Fillings

Potato & Cheese:

• Peel and cut potatoes into even chunks. Place in a large pot of cold, salted water.
• Bring to a boil and cook 15–20 minutes until fork-tender.
• Drain well and let steam dry for a minute.
• While potatoes cook, sauté onion in butter over medium heat until translucent, about 5–7 minutes.
• Mash potatoes (I prefer using a ricer) and combine with sautéed onion and cheese. The heat from the potatoes will melt the cheese.
• Season generously with salt and pepper.
• Cool completely before using.

Sauerkraut & Mushroom:

• Heat butter (or olive oil) in a large skillet over medium-high heat.
• Add onion and cook until softened, about 5 minutes.
• Add mushrooms and cook until browned and liquid has evaporated, about 8–10 minutes.
• Add sauerkraut and optional seasonings (caraway seeds, splash of white wine or broth).
• Cook 5–10 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Cool completely before using.

3. Roll & Shape

• Divide dough into 4 pieces. Keep unused portions covered.
• Dust your baking mat or work surface with semolina so the pasta doesn't stick.
• Roll dough thin using a pasta machine, starting with setting 1 and gradually increasing to setting 6–7.
• Cut into 2–2.5 inch squares (I prefer to use a ravioli stamp).
• Spoon 1 tsp filling onto the center of each square.
• Fold over like a postage stamp to form a triangle.
• Seal the edges with a bit of water and crimp using a fork – I've found this to be the most reliable method.

4. Freeze

• Arrange agnolotti in a single layer on parchment-lined trays.
• Freeze 45–60 minutes until firm.
• Transfer to freezer containers or bags for longer storage.
• If you want to make these right away, skip this step. 😎

5. Cook

• Bring a large pot of well-salted water to a rolling boil.
• Cook agnolotti directly from frozen (do not thaw).
• Once they float to the surface (key step!), cook 3–4 minutes more until al dente.
• Remove gently with a slotted spoon or spider.

6. Brown Butter & Finish

• Melt butter in a wide skillet over medium heat.
• Cook until the foaming subsides and the butter becomes golden brown and nutty-smelling.
• Add sage and thyme; cook until fragrant and crispy, about 30 seconds.
• Add the cooked agnolotti and toss gently to coat.
• Finish with freshly grated Parmigiano Reggiano and serve immediately.

7. Watch everyone go quiet when they take that first bite

New Year's Day never tasted so good.