Agnolotti with Artichoke Sauce is a comforting Italian pasta dish that brings together delicate pasta pockets filled with cheese or ricotta and a creamy, savory artichoke sauce. The combination of tender agnolotti and a luscious sauce made from artichokes, garlic, cream, and Parmesan creates a meal that’s rich yet balanced, elegant enough for guests but easy enough for a weeknight.
Cooking Time: 35 minutes
Servings: 4
Ingredients:
1 pound fresh agnolotti (cheese or ricotta-filled) or store-bought pasta
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
½ cup dry white wine (optional, or use vegetable broth)
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley
Instructions:
-
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook according to package directions, usually about 3–4 minutes for fresh pasta. Reserve ½ cup of the cooking water before draining the pasta. -
Make the Artichoke Sauce
In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook another minute until fragrant. -
Add the Artichokes and Wine
Stir in the chopped artichoke hearts and cook for 2–3 minutes, allowing them to soften. Pour in the white wine (or broth) and simmer until most of the liquid has reduced, about 4 minutes. -
Create the Creamy Base
Lower the heat and pour in the heavy cream. Stir well and let the sauce simmer gently for about 5 minutes until slightly thickened. Add grated Parmesan cheese and lemon zest, then season with salt and black pepper to taste. -
Combine with Pasta
Add the cooked agnolotti to the skillet and toss gently to coat in the sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water until it reaches your preferred consistency. -
Finish and Serve
Sprinkle with chopped parsley and a little more Parmesan cheese before serving warm.
Nutrition (per serving):
Calories: 510
Protein: 18g
Carbohydrates: 47g
Fat: 28g
Fiber: 3g
Sodium: 610mg
Tips:
For extra richness, blend half of the artichoke mixture before adding the cream to create a smoother sauce.
A pinch of red pepper flakes adds gentle heat that complements the creamy sauce.
If using frozen artichokes, thaw and drain them well before cooking.
Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Top with toasted breadcrumbs for a lovely crunch before serving.
