Agnolotti

Filling Preparation:

Step 1: Cut the cheese into small chunks. Warm the milk, add the cheese, and stir. Once melted, allow it to cool. Add butter and egg yolk. Cook over low heat, whisking continuously until the butter melts and the sauce thickens. Remove from heat, cool, and refrigerate while preparing the pasta dough.

Pasta Dough:

Step 1: Pour the flour into a mound on a wooden pastry board or in your stand mixer. Create a well in the middle, add eggs, egg yolk, and olive oil. Beat the eggs with a fork, gradually bringing in flour from the edges until the eggs are no longer runny.

Step 2: If using a stand mixer, mix and knead the dough in the mixer, then transfer to a pastry board.

Step 3: Knead the dough using the heel of your hand until it's homogeneous and slightly sticky (10-15 minutes). Add warm water if the dough is dry. Form into a ball and let it rest for 20-30 minutes covered with a tea towel or plastic wrap.

Agnolotti del Plin:

Step 1: After resting, roll ¼ of the dough into a thin sheet. Cut off the ends to make a rectangle.

Step 2: Disperse small mounds of filling along the long edge of the pasta sheet. Brush around each mound with egg white.

Step 3: Fold the pasta sheet over, forming edges. Cut excess dough on the outer side.

Step 4: Pinch the sides of each mound, moving down the row until all are pinched.

Step 5: Cut excess pasta dough, leaving space between agnolotti. Cut between them to separate. Transfer to a floured tray and repeat with the rest of the dough and filling.

Cooking:

Step 1: Boil water in a pot, add salt, and bring to a boil again. Add agnolotti and cook until they rise to the surface. Remove with a slotted spoon and add to the sauce. Test one before removing all.