Spinach & Catupiry Agnolotti

steps

Make the Filling

1. In a large sauté pan, add olive oil, garlic and toast the garlic slightly, add spinach and cook until wilted. Move off the pan into a colander and press to remove the excess water or put the spinach into a towel and twist to remove as much water as possible. Once cool, chop the spinach and move to a mixing bowl, add the remaining ingredients, mix and season with salt and pepper.

Make the Pasta

1. Place the flour on a clean worktop or pastry board and shape it into a mound. Make a well in the center and crack the eggs into a bowl then add to the well.

2. Using a fork, start to whisk, drawing in the flour a little at the time. Continue to combine together with the fork, then when everything starts to come together, start to knead the dough.

3. Use the heel of your hand and push away from you, using your other hand to turn the dough 90 degrees after each knead. Continue to knead for 8–10 minutes until the dough is nice and smooth.

4. Now form the dough into a flat disc, as this will make it much easier to roll out later. Wrap it tightly in clingfilm and allow to rest in the fridge for at least 30 minutes, or ideally overnight. Resting makes the structure of the dough smoother and more pliable, so it’s much easier to roll out and shape.

5. Roll out the pasta: Unwrap the pasta and run it through the pasta maker again on one of the thinner settings.

6. Cut the pasta into rectangular sheets. As the sheet of pasta comes off the pasta maker, lay it on a floured board and cut it into rectangular sheets about 12 inches long. Sprinkle flour lightly on each sheet after you cut it, and continue stacking sheets on top of each other.

7. Pipe out the filling. Pull one sheet of pasta off the top of the stack. Put the cheese filling in a large pastry bag fitted with a wide tip (it should be at least ½-inch across). Pipe a straight line of filling lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling.

8. Make a pasta tube around the filling. Fold the pasta top over the filling. Press firmly to seal. You can moisten the tip of your finger and run it along the seam if it doesn’t want to stick together. Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact.

9. Make and cut the agnolotti pockets: Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you’re cutting. You should be left with small, individual pockets of filled pasta. Place the finished agnolotti in a tray of coarse cornmeal.

Make the Pecorino Fonduta

1. In a saucepan, melt butter, add flour, and cook on medium low heat. Add warm milk, whisking to avoid clumps, then increase the heat. Continue stirring, and once the sauce starts to thicken, turn off the heat, add the cheese, whisk to incorporate and adjust seasoning as desired.

Assemble

1. Bring a large pot of water to the boil before adding the salt. Drop in the agnolotti and cook them for 1½–2 minutes. Using a slotted spoon, scoop out the cooked pasta and drop into the fonduta sauce.

2. Gently swirl the pasta and sauce together, adjust seasoning, and add the chopped chives and some freshly ground black pepper.