Ricotta and Spinach Agnolotti del Plin with Sage Butter

Make the Pasta Dough

1. On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well.
2. Using a fork, gradually whisk the eggs, incorporating small amounts of flour from the inner walls of the well until a shaggy dough forms.
3. Using your hands, knead the dough for 8-10 minutes until it is smooth and elastic. If it’s too sticky, add a little more flour; if too dry, a tiny bit of water.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Prepare the Filling

1. In a medium bowl, combine the squeezed spinach, ricotta cheese, grated Parmesan, and optional nutmeg.
2. Season generously with salt and freshly ground black pepper. Mix well until everything is thoroughly combined.
3. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to use.

Assemble the Agnolotti

1. Divide the rested pasta dough into 3-4 portions. Work with one portion at a time, keeping the others covered.
2. Using a pasta machine or a rolling pin, roll out the dough into a thin sheet (about 1-2 mm thick). Dust lightly with flour if needed to prevent sticking.
3. On the pasta sheet, place small mounds (about 1/2 teaspoon each) of the ricotta filling about 2-3 cm apart.
4. Fold the pasta sheet over the filling, ensuring there are no air pockets. Press firmly around each mound of filling to seal the dough.
5. Using your thumb and index finger, pinch the dough between the mounds of filling to separate them into individual agnolotti. Then, pinch the edges of each agnolotto to create the characteristic 'plin' (pinch) shape.
6. Place the formed agnolotti on a lightly floured baking sheet or tray lined with parchment paper. Repeat with the remaining dough and filling.

Cook the Agnolotti and Make the Sauce

1. Bring a large pot of salted water to a rolling boil.
2. Meanwhile, in a large skillet, melt the butter over medium heat.
3. Add the fresh sage leaves to the melted butter. Cook, swirling the pan occasionally, until the butter turns a golden brown and smells nutty, and the sage leaves are crisp. Be careful not to burn the butter.
4. Carefully add the agnolotti del plin to the boiling water. Cook for 3-5 minutes, or until they float to the surface and are al dente. Do not overcrowd the pot; cook in batches if necessary.
5. Using a slotted spoon or spider strainer, transfer the cooked agnolotti directly into the skillet with the sage butter. Discard the sage leaves or leave them in for garnish.
6. Gently toss the agnolotti in the sage butter to coat evenly. Add a splash of the pasta cooking water if needed to create a light sauce.