AI-generated photo.
Italian · Iconic, Piedmont · Italy
Agnolotti
Agnolotti (agnolotti), a Piedmont plate from Italy.
Pai editors’ mark 5 / 5
Plan, list, and collections
Agnolotti is cooked in Piedmont as its own plate, not as a copy of a restaurant menu. Fold a meat and spinach filling into small pasta parcels and boil them, then gloss them with thyme butter. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
67
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 27%
- Carbs 41%
- Fat 32%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 28.7 g of protein in the serving.
Watch · Low sodium
About 509 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour200 kcal
- Beef sirloin95 kcal
- Unsalted butter54 kcal
- Parmesan39 kcal
- Egg36 kcal
- Spinach7 kcal
Glycemic load
Estimated glycemic load for this count: 32.9. The bands come from the ingredient table.
Portion
One serving, as written, is about 432 kcal.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 432 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 432 kcal | 22% |
| Protein | 28.7 g | 57% |
| Carbohydrate | 43.9 g | 16% |
| Fiber | 2.3 g | 8% |
| Total sugars | 0.4 g | 1% |
| Fat | 15 g | 19% |
| Saturated fat | 7.4 g | 37% |
| Cholesterol | 159 mg | 53% |
| Sodium | 509 mg | 22% |
| Potassium | 517 mg | 11% |
| Calcium | 195 mg | 15% |
| Iron | 5.2 mg | 29% |
| Magnesium | 61 mg | 15% |
| Zinc | 4.1 mg | 37% |
| Vitamin A | 254 mcg | 28% |
| Vitamin C | 9.6 mg | 11% |
| Vitamin D | 0.6 mcg | 3% |
| Vitamin E · estimate | 1.4 mg | 9% |
| Vitamin K · estimate | 147 mcg | 123% |
| Thiamin (B1) | 0.5 mg | 43% |
| Riboflavin (B2) | 0.6 mg | 43% |
| Niacin (B3) | 8.7 mg | 54% |
| Vitamin B6 | 0.6 mg | 33% |
| Folate | 181 mcg | 45% |
| Vitamin B12 | 1.2 mcg | 50% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Saturated fat is moderate to high. Worth noticing if cholesterol is on your mind.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Large pot
- Scale
- Colander
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour1.7 cups220 g
Egg2 eggs100 g
Beef sirloin2 pieces280 g
Spinach3 cups120 g
Parmesan0.4 cup40 g
Unsalted butter2 tbsp30 g
Nutmeg0.25 tsp1 g
Fresh thyme1 tsp3 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Agnolotti. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, egg, beef sirloin, spinach, parmesan, unsalted butter, nutmeg, fresh thyme, kosher salt. Agnolotti is cooked in Piedmont as its own plate, not as a copy of a restaurant menu. Fold a meat and spinach filling into small pasta parcels and boil them, then gloss them with thyme butter. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Agnolotti is cooked in italy. Boil only the starch. The sauce belongs in a second pan.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Agnolotti, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Agnolotti at a rolling boil at 212°F / 100°C. Start checking at 12 minutes. Agnolotti is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
Boil 12 min
- 🇮🇹 ItalySouthern Europeicon-italy-agnolotti-step-4
Agnolotti, step 5
Step 5 · Agnolotti
5Check the center of Agnolotti, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇹 ItalySouthern Europeicon-italy-agnolotti-step-5
Agnolotti, step 6
Step 6 · Rest 5 min
6Rest Agnolotti for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in italy, with the sauce or garnish that belongs to it. Film Agnolotti in this shot order and no other: broth poured from a height into a bowl; wide on the cold pan before the heat; the sauce coating a spoon; the crumb or interior on a cutting board. Slate words for the editor: oven, opaque, jute, ember, willow, quiche, ribbon, luster, grove, zephyr.
Rest 5 min
How you know it is done
Agnolotti is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
If it goes wrong
- Agnolotti looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Agnolotti turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Agnolotti, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Agnolotti is one of the plates people ask for by name from Piedmont.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fold a meat and spinach filling into small pasta parcels and boil them, then gloss them with thyme butter.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.