Ingredients

• 3 pinches salt, to taste
• 15oz ricotta cheese, dry as possible
• 2oz spinach, trimmed, washed
• 13oz parmesan cheese, grated
• 1 pinch black pepper, to taste
• 2 pinches nutmeg, to taste
• 1-quart heavy cream
• 4oz mascarpone cheese
• 2 pinches white pepper, to taste

Directions

• Directions
• For the dough: Combine the following ingredients, 1-pound bleached flour, 2 ounces sweet butter, 5 eggs and 1 pinch salt. work the dough long enough to allow the butter to the incorporated inside the dough. Wrap the dough in a towel and let it rest for at least one hour, inside the refrigerator.
• For 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 15 ounces dry ricotta cheese and mix very well but not too long. If you mix it too much, the mixture will become liquid.
• For 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.
• For the sauce: Bring 1-quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt,1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon.