Pink agnolotti is a modern expression of classic Italian pasta craftsmanship. Originating from the Piedmont region, agnolotti is traditionally shaped to hold rich fillings and finished with simple, elegant sauces. This version reinterprets the classic form using beetroot-infused pasta dough, which delivers natural color, subtle earthiness, and a refined texture.
Roasted beetroot creates the vibrant pink hue while maintaining structure and elasticity in the dough. The pasta rolls thinly, seals cleanly, and cooks evenly. For the filling, we use a balanced combination of ricotta and spinach. The ricotta provides creaminess and lightness, while the spinach adds freshness and depth. The result is a filling that remains delicate yet flavorful, designed to complement—not overpower—the pasta.
To elevate the dish, we serve the agnolotti with a light Parmesan foam. This adds umami, aroma, and contrast without masking the beetroot’s natural sweetness. The foam brings a modern fine-dining finish while keeping the dish rooted in Italian tradition. You can see exactly how we shaped, plated, and presented this pink agnolotti in a fine dining style by clicking the video. The visual details highlight technique, balance, and elegance—key elements of professional pasta presentation.
If you enjoy making your own pasta, plus presenting it in a fancy way, you should also see Cappellacci di Zucca recipe.
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!
Pink Agnolotti
Course: PastaCuisine: ItalianDifficulty: Medium4
servings1
hour50
minutes635
kcalIngredients
- 4 beetroots
- Pasta dough
250 g Tipo 00 flour
1 egg yolk
100 g beetroot purée (see method below)
Fine flour, for dusting
- Filling
200 g fresh spinach, washed
250 g ricotta (preferably whole-milk, well-drained)
30 g Parmigiano Reggiano, finely grated (optional but recommended)
Extra virgin olive oil (small amount, for wilting spinach)
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Directions
- Beetroot Purée
- Wash and trim whole beetroots, leaving the skin on to preserve flavor and color.
- Wrap individually in foil and roast at 180°C until fully tender (45–60 minutes, depending on size).
- Allow to cool slightly, then peel while warm.
- Blend the beetroot until completely smooth, with no added liquid.
- Pass through a fine sieve if needed to ensure a silky, lump-free purée.
The purée must be thick and concentrated. Excess moisture will weaken the dough and affect lamination. - Pasta Dough
- Place the flour on a clean work surface and form a wide well in the center.
- Add the egg yolk and beetroot purée into the well.
- Using a fork, gently break the yolk and begin incorporating flour from the inner edges.
- Once a shaggy dough forms, switch to your hands and bring the mixture together.
- Knead firmly for 8–10 minutes until the dough is smooth, elastic, and evenly pink.
- If sticky, dust lightly with flour; if dry, add a few drops of water only if necessary.
- Wrap tightly in cling film and rest at room temperature for at least 30 minutes, ideally 2–3 hours, to relax the gluten.
- Roll the dough gradually using a pasta machine, reducing thickness step by step to setting 6–7 (approx. 1 mm).
- Keep sheets covered to prevent drying.
- Use a classic agnolotti fold: pipe filling in a straight line, fold once, seal carefully, and cut individual pillows.
- Expel excess air to prevent bursting during cooking (see the video to learn how to shape agnolotti).
- Filling
- Heat a small amount of olive oil in a pan over medium heat.
- Add the spinach and cook briefly until just wilted or alternatively blanch it quickly in boiling water, then drain thoroughly.
- Transfer the spinach to a sieve or clean cloth and squeeze firmly to remove all excess moisture.
- Finely chop the spinach once completely dry.
- In a bowl, combine the ricotta and chopped spinach until evenly mixed.
- Season with salt, freshly ground black pepper, and a light grating of nutmeg.
- Fold in the Parmigiano Reggiano, if using, and mix until smooth and cohesive.
- Taste and adjust seasoning. Chill the filling for 20–30 minutes before piping.
Recipe Video
Notes
- The pasta dough should feel firm but pliable, never tacky.
Resting is essential for clean rolling and precise agnolotti shaping.
Avoid over-flouring during kneading, which dulls color and texture. - Drain the ricotta overnight if necessary; excess moisture will cause the agnolotti to burst.
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!