Agnolotti di Ricotta e Spinaci

The Dough: Combine the following ingredients: flour, 2 ounces of the sweet butter, 5 of the eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.

The Filling: Steam the spinach and chop it very fine.

In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid.

The Agnolotti: Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the spoon on the dough and cover it with another layer.

Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.

The Sauce: Bring heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon.

Serve agnolotti on warm plates with warm sauce.