Ricotta, Goat Cheese & Mint Agnolotti

Inspired by an unforgettable lunch at Stockholm’s beloved neighborhood gem Cafe Nizza, this dish captures the art of restrained Italian bistronomy. Plump, delicate pockets of fresh egg pasta yield to a tangy, whipped filling of creamy ricotta, fresh chèvre, and torn garden mint. Resting in a shallow pool of glossy, emulsified alpine butter and crowned with a snowfall of microplaned Parmigiano-Reggiano and gentle Espelette warmth, every bite delivers pure neighborhood-bistro magic.

The Bistro Recipe

A reverent recreation of Cafe Nizza's agnolotti: silky fresh egg pasta envelopes creamy ricotta, tangy goat cheese, and vibrant mint, swimming in rich emulsified butter with a spicy espelette whisper.

Prep Time 45 mins

Cook Time 15 mins

Total Time 60 mins

Servings 4

Method Handmade Pasta & Pan Emulsion

Scale

1x 2x 3x

Units

US Metric

Ingredients

Fresh Pasta Dough

• 2.25 cup tipo 00 pasta flour
• 3 pieces large eggs
• 3 pieces egg yolks

Ricotta & Goat Cheese Filling

• 0.85 cup whole milk ricotta, strained overnight
• 4.25 oz fresh chèvre (mild goat cheese)
• 0.33 cup Parmigiano-Reggiano, finely grated
• 2 tbsp fresh mint leaves, finely sliced
• 0.25 tsp freshly grated nutmeg
• Fine sea salt and white pepper, to taste

Butter Emulsion & Finish

• 8 tbsp European unsalted butter
• 12 pieces fresh whole mint leaves
• 0.5 cup Parmigiano-Reggiano, microplaned cloud
• 0.5 tsp Piment d'Espelette (or Aleppo pepper)
• Flaky Maldon sea salt, for plating

Instructions

1. 1
   Knead Dough

   Knead flour and eggs vigorously on clean surface until a supple, satiny ball forms; wrap and rest 30 minutes.

2. 2
   Whip Cheeses

   Beat well-drained ricotta, goat cheese, parmesan, nutmeg, and sliced mint until smooth and aerated. Spoon into piping bag.

3. 3
   Sheet Pasta

   Roll pasta dough thin until translucent ribbons form, delicate enough to see your hand through the sheet.

4. 4
   Pinch Agnolotti

   Pipe filling continuous line; fold edge over, press air out, pinch at 1-inch intervals, and cut with fluted wheel.

5. 5
   Mount Butter Pan

   Melt butter with torn mint and 3 tablespoons salted water in a wide skillet, swirling into a creamy emulsion.

6. 6
   Flash Boil

   Boil agnolotti in heavily salted water for 2 to 3 minutes until tender pillows puff and float to the surface.

7. 7
   Plate and Dust

   Pool warm glossy butter on shallow plates, arrange agnolotti, and finish lavishly with fluffy parmesan, flaky salt, and espelette.

Chef's Secret: The Butter Bed

Notice how Cafe Nizza doesn't drown the pasta in a heavy sauce in the pan—instead, create an emulsified pool of butter on the base of the warmed plate first. Spoon the glossy pan liquor down, lay the pasta on top, and shower with cheese. The heat from below gently melts the under-layer of parmesan into velvet while keeping the top light and powdery.

Sommelier Pairing

Etna Bianco (Carricante) or Verdicchio: The vibrant volcanic mineral acidity slices right through the rich, sweet butter bed, perfectly matching the goat cheese lactic tang and fresh mint aromatics.

Cafe Nizza

More Inspiration from Cafe Nizza

Explore our dining guide to one of Stockholm’s favourite Italian bistro, alongside more signature dishes you can recreate at home.

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