Sheep's milk cheese-filled agnolotti with saffron, dried tomato, and honey from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 276) by Missy Robbins and Talia Baiocchi

  • sheep ricotta cheese
  • garlic
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Egg dough" for commercial egg pasta dough. Use this book's "Agnolotti" instructions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Egg dough" for commercial egg pasta dough. Use this book's "Agnolotti" instructions.

  • christopher_mdvedp on March 23, 2026

    Amazing. Blows people who have only traditional italian food away. Not exceedingly difficult. Need time for tomatoes i dont find store bought work well. I make ravioli with a mold instead of agnolotti, any filled shape will work.

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