Agnolotti del Plin

For 4

For the Agnolotti Pasta

3 whole eggs

1 egg yolk

400 g flour durum wheat semolina as needed

For the Filling

250 g fresh spinach

200 g borage

100 g fresh ricotta

100 g Parmigiano cheese

½ white onion

a few marjoram sprigs

1 tablespoon nutmeg

1 knob of butter

salt and pepper to taste

To Serve

100 g seasoned Robiola di Roccaverano DOP

50 g butter

4 thyme sprigs

To make the pasta: make a flour well and put eggs in the middle. Using a fork beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. As the dough begins to thicken, start kneading it on a pastry board until you will get a uniform, smooth and elastic mass. Cover it and rest it for 30 minutes at room temperature.

To make the filling: wash the vegetables and give them a boil in slightly salted water.

Drain well and stir-fry them in a pan with a knob of butter and finely sliced white onion.

Once cooled, add ricotta, Parmigiano, nutmeg, marjoram, salt and pepper.

Mix the ingredients until well combined. Now it is time to form the agnolotti: cut a piece of dough and roll it out to get a really thin pasta sheet, about 2-3 mm thick.

Using a teaspoon, scoop some spoonful of the filling and place them along the bottom half of the pasta sheet, leaving a distance of 1-2 cm between them.

Pull the top edge of the pasta up and over the filling.

Use your fingers to seal the filling, pinching the edge of the dough on either side of each dollop of filling.

Run a pastry wheel lengthwise along the folded-over dough, separating each pocket of filling to form the agnolotti.

Dust the agnolotti with some durum wheat semolina, which will help prevent sticking.

Cook the agnolotti in boiling lightly salted water.

Melt some butter in a pan with fresh thyme and season your pasta.

Spread with a generous handful of grated seasoned robiola and serve your dish.