Recipes · Italian · Pasta
Agnolotti
One serving has 638 kcal and 31 g protein, and at least a fifth of a woman's daily need of thiamin (87%), cobalamin (77%), riboflavin (61%), zinc (57%), phosphorus (56%) and niacin (50%). Ready in 55 minutes.
- Preparation: 30 min
- Cooking: 25 min
- Makes: 1 serving (216 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, dairy, egg, gluten, pork
Ingredients
- 100 g Pasta, fresh egg
- 50 g Beef, ground, 85% lean, raw
- 30 g Pork, ground, raw
- 10 g Parmesan cheese
- 10 g Eggs, whole, raw
- 0.2 g Nutmeg
- 0.5 g Salt
- 0.2 g Black pepper
- 15 g Butter, unsalted
- 0.3 g Sage, dried
Method
- Brown the beef and pork together in a pan over medium heat until fully cooked through with no pink remaining, about 8-10 minutes, breaking up any lumps; let cool slightly.
- Finely chop or process the cooked meat, then mix with the parmesan, egg, nutmeg, salt and pepper to make a firm, well-seasoned filling.
- Cut the fresh pasta sheet into small squares, about 4 cm across. Place a small teaspoon of filling in the center of each and fold into a triangle or roll, pinching the edges firmly to seal.
- Bring a large pot of salted water to a boil and cook the agnolotti for 3-4 minutes, until they float to the surface and the pasta is tender.
- Meanwhile melt the butter in a small pan with the sage over low heat until fragrant.
- Drain the agnolotti, toss gently in the sage butter, and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 638 kcal | 30% |
| Carbohydrates | 55.5 g | |
| Water | 95.3 mL | |
| Fiber | 0.21 g | 1% |
| Protein | 30.7 g | 64% |
| Tryptophan | 0.32 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.4 g | |
| Lysine | 1.9 g | |
| Methionine | 0.68 g | |
| Cystine | 0.53 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1 g | |
| Valine | 1.6 g | |
| Histidine | 0.9 g | |
| Fat | 31.9 g | |
| Monounsaturated | 11 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 15 g | |
| Trans-Fats | 0.43 g | |
| Cholesterol | 205 mg | |
| Calcium | 161 mg | 16% |
| Copper | 0.29 mg | 32% |
| Iron | 5 mg | 28% |
| Magnesium | 68.6 mg | 22% |
| Manganese | 0.6 mg | 33% |
| Phosphorus | 395 mg | 56% |
| Potassium | 446 mg | 9% |
| Selenium | 20.8 µg | 38% |
| Sodium | 403 mg | |
| Zinc | 4.6 mg | 57% |
| Thiamin (vitamin B1) | 0.96 mg | 87% |
| Riboflavin (vitamin B2) | 0.67 mg | 61% |
| Niacin (vitamin B3) | 7 mg | 50% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 25% |
| Pyridoxine (vitamin B6) | 0.42 mg | 32% |
| Folate (vitamin B9) | 187 µg | 47% |
| Cobalamin (vitamin B12) | 1.8 µg | 77% |
| Choline | 64.5 mg | 15% |
| Vitamin A | 157 µg | 22% |
| Vitamin C | 0.31 mg | 0% |
| Vitamin D (D2 + D3) | 11.6 IU | 2% |
| Vitamin E | 0.58 mg | 4% |
| Vitamin K | 7.4 µg | 8% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
2.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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