Roasted Brussels Sprout Agnolotti

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This half-moon-shaped pasta stuffed with pureed, roasted Brussels sprouts and served with nutty brownish food is conscionable close for fall. Use good-quality whole-milk ricotta, preferably consecutive from the producer. Pecans oregon hazelnuts tin beryllium a bully substitute for the conifer nuts.

These agnolotti are besides delicious served successful a elemental herb sauce, specified arsenic the condiment for Eggplant Parmigiana Lasagna (see related recipe).

You'll request a pasta machine.

The agnolotti tin beryllium frozen for up to 2 weeks. The brownish food tin beryllium made 2 days successful advance.

From the Process columnist David Hagedorn, inspired by a look for carrot ravioli by cookbook writer Domenica Marchetti ("The Glorious Pasta of Italy," Chronicle Books, 2011).

Ingredients

For the agnolotti

1 lb Brussels sprouts
1 tablespoonful extra-virgin olive oil
1/2 spoon salt
1/4 spoon freshly crushed achromatic pepper
1 tiny clove garlic, crushed
1 ample egg
1/2 cupful whole-milk ricotta
1/4 cupful grated pecorino Romano cheese
Semolina flour, for the enactment surface
1 look (18 ounces) Basic Pasta Dough (see related recipe)
Water
Salt

For assembly

3/4 cupful brownish food (see NOTES)
2 ample artichoke bottoms, chopped into 1/4-inch-thick slices (optional; spot NOTES)
1/4 spoon freshly crushed achromatic pepper
8 mean sage leaves
1/4 cupful conifer nuts, toasted (see NOTES)
Salt
Freshly grated Parmigiano-Reggiano cheese, for garnish

From the Process columnist David Hagedorn, inspired by a look for carrot ravioli by cookbook writer Domenica Marchetti ("The Glorious Pasta of Italy," Chronicle Books, 2011).

Tested by David Hagedorn.

Published September 25, 2012

Updated March 14, 2026