Italian Talisman Italian Cook Book

Agnolotti with Pork and Spinach

With it’s exquisite blend of ingredients, this home-made stuffed pasta is just left of centre to intrigue any dinner guest.

Agnolotti is a pasta varietal similar to ravioli that originates in the Italian northwest region of Piedmont along the French-Italian border. What attracted me to this specific recipe in Ada Boni’s The Talisman Italian Cook Book was the interesting filling which combines pork, spinach, parmesan, prosciutto, salami, and nutmeg. Not exactly your typical meat sauce. I also like how Italian makes easy use out of nutmeg. A spice generally relegated almost exclusively to pumpkin pies in North American kitchens. The end result? A rather filling, unique pasta that was well worth the effort.


1/2 ground pork, cooked
1 cup spinach, cooked
1 tbsp parmesan
1 egg yolk
2 slices prosciutto, chopped
2 slices salami, chopped
1 tsp sherry
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg

For dough:
4 cups flour
3 eggs


  1. Mix together flour and three eggs along with 1 teaspoon of water and work until a firm dough.
  2. Divide dough into two and roll each piece into a thin sheet.
  3. Cook the pork and spinach and then mix all the filling ingredients together.
  4. Cut the pasta sheets into 2 inch squares.
  5. Place a small spoon of filling on half of the squares and then place another square over top and crimp the pasta squares so that the filling is sealed shut inside.
  6. Gently cook in slow boiling salted water for 20 minutes or until tender.
  7. Serve with a meat sauce or simply with butter and parmesan.