Spinach and Cheese Leaf Agnolotti

Spinach and cheese leaf agnolotti with asiago, pine nuts, and scallops.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Anchor Cooking CreamFresh Origins, and FOH.

Agnolloti Dough


  • 500 grams semolina flour
  • 250 grams egg yolks
  • ¼ cup spinach puree


  1. Combine ingredients. Let rest.

Agnolloti Filling


  • 1 pint Ricotta, strained
  • 5 ea Fresh Origins Cheese Leaves, pureed
  • 3 ea. Cobs of corn, torched and grated
  • 1 ea. Lemon, zested
  • tt. Salt


  1. Fold filling mixture together.
  2. Pipe onto dough and roll into agnolotti.

Asiago Cheese Sauce


  • 1 quart Anchor Cooking Cream
  • Asiago cheese
  • tt. Salt


  1. Heat cream to scolding point.
  2. Place into a blender and slowly add cheese to emulsify. Add to the desired viscosity.

Serve with toasted pine nuts and scallops or shrimp.