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Piedmontese half-moon pasta filled with roasted meats and vegetables in pan juices. This high protein mediterranean masterpiece is a family heritage dish from Italy's northwest.
Roast beef and pork in the oven at 375°F for 45 minutes with olive oil, turning once for even browning and flavor.
Sauté spinach, carrot, and onion in 1 tbsp olive oil over medium heat until softened, about 6–8 minutes. Allow to cool.
Finely chop roasted meats and cooked vegetables, then mix with ricotta, pan juices, salt, pepper, and nutmeg to form the filling.
Prepare pasta dough by combining flour and eggs; knead for 8–10 minutes, then rest for 30 minutes covered.
Roll dough thin, cut rounds, and fill with 1 tbsp meat-vegetable mixture. Fold into half-moon shapes, seal edges well.
Boil agnolotti in salted water for 2–3 minutes until al dente. Drain carefully, serve with extra pan juices drizzled on top.
