White Wine Butter Sauce - The Perfect Pasta Accompaniment

When you have something as special as a Jumbo handmade agnolotti, you want a delicate sauce to be their partner. This is the perfect sauce for many of our jumbo agnolotti. But if you haven’t got time, a Maria’s Napoli sauce, thinned a little with ¼ cup of water and a teaspoon of olive oil is the perfect quick pairing for many of our jumbo agnolotti fillings.

White Wine Butter Sauce with Handmade Jumbo Agnolotti

Serves 2


  • 2 tablespoons coarse sea salt
  • 1 tablespoon Extra Virgin Olive Oil [we recommend Pendletons classic extra virgin olive oil]
  • 3 spring onions finely chopped
  • 1 teaspoon minced garlic
  • 1 tsp coriander powder
  • ¼ tsp salt
  • ¾ cup white wine
  • ¼ cup water
  • 1 birds eye chilli, ½ tsp minced chilli or ¼ tsp chilli flakes
  • 115gm chilled salted butter, cubed
  • 2 tablespoons fresh herbs, choose from parsley, thyme, dill or coriander or a combination
  • 1 teaspoon finely grated lemon zest
  • 1 cup fresh spinach leaves
  • 8 Jumbo Handmade Agnolotti


  1. Set the table, light a candle, and make sure you are ready to eat because this delicious meal will be ready in a flash!
  2. Put an oversized pot onto boil for the pasta and add the sea salt
  3. Get a fry pan onto the stove and add the olive oil, spring onions and garlic with ¼ tsp salt and stir until softened.
  4. Stir in the coriander powder and fry for 30 seconds
  5. Add the wine, water, and chilli, stir, and then simmer for 3-5 minutes until the wine has reduced by about 50%
  6. Add the butter a few cubes at a time, stirring until each one has melted
  7. At this point, while you are stirring the butter, you can start cooking the Jumbo Agnolotti in the pot of boiling water. The water needs to be at a simmer as they are handmade and need to be treated with gentle care. Place each agnolotti in one by one and set a timer for 12 minutes.
  8. When all the butter is melted, stir in the fresh herbs, lemon zest and spinach leaves and cook for 60 seconds. Turn off the heat and let the sauce sit in the pan for 1 minute while the spinach leaves finish wilting.
  9. Once the Agnolotti have been cooking for 12 minutes, test the edges to ensure they are cooked, then scoop out with a slotted spoon and serve onto plates.
  10. Spoon sauce over the agnolotti and garnish with shaved pecorino or parmesan cheese and a few fresh herbs.
  11. Sit at the table and enjoy your meal time conversation!

Leave a comment

Please note, comments must be approved before they are published