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Spinach Filling for Agnolotti del Plin or Agnolotti del Plin di Spinaci

Agnolotti del Plin is delicious with a variety of stuffings. Meat is traditional as is this spinach stuffing.
Course Filling for Pasta
Cuisine Italian, Piemontese
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 serv
Author Valerie Lugonja via Federico Crova and Cooking in Italy


  • 400 g fresh egg pasta dough (recipe above)
  • 400 g fresh spinach
  • 80 g freshly grated Parmesan cheese
  • 120 g ricotta cheese
  • nutmeg , salt and pepper to taste


  1. Wash spinach, salt and cook in a ladle of water (very little water); squeeze out all liquid and roughly chop OR buy chopped frozen spinach and squeeze out all liquid (some brands are as good as fresh)
  2. Place all ingredients in food processor to combine into a paste; taste for seasoning and adjust as needed
  3. Place filling into a pastry bag for portioning purposes; rest until pastry is rolled

Recipe Notes

Purchasing Spinach: Frozen spinach works well for this recipe, but you must purchase more than double the amount frozen that the recipe calls for. For example, I purchased 6 300g boxes, or 1800g for a double batch. This totaled 700g of spinach with all liquid squeezed out of it. 800g was necessary for one batch.