Cheese Agnolotti

Mound the flour on a clean work surface, creating a well in the center. Gently crack the eggs into the well and, using a fork, begin to whisk them together. Gradually draw the flour from the inner edges of the well into the eggs, working slowly to form a cohesive dough. (10 minutes)

Once the dough becomes too thick to mix with a fork, use a bench scraper to lift any remaining dry flour over the top of the mixture. Begin to gently cut the flour into the dough until a shaggy mass forms. (5 minutes)

Knead the dough by hand for approximately 3 minutes, until it transforms into a smooth, elastic ball. Cover the dough with plastic wrap or a damp cloth and allow it to rest for 10 to 15 minutes. After resting, knead the dough again for about 4 minutes, until it becomes exceptionally smooth and elastic. Wrap the dough tightly and refrigerate for a minimum of 2 hours, or ideally overnight. (2 hours)

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, minced Italian parsley, kosher salt, black pepper, and a pinch of cayenne pepper. Stir until all ingredients are evenly incorporated. Cover the bowl and refrigerate until ready to use. (10 minutes)

Remove the pasta dough from the refrigerator and divide it into 4 equal sections. Cover 3 sections with plastic wrap to prevent drying. Lightly flour your work surface and shape the remaining section into a rectangle. Using a rolling pin, roll the dough into a thin sheet, approximately 18x9 inches, thin enough that you can see the shadow of your hand through it. (20 minutes)

Trim the rolled dough into two strips, each approximately 18 by 4 1/2 inches. Maintain a light dusting of flour on your work surface to prevent sticking during the following steps. (5 minutes)

Transfer the prepared filling into a piping bag, or a plastic bag with one corner snipped off. Pipe a 1/2-inch thick rope of filling lengthwise along the center of each dough strip, about 2 inches in from the edge. Lightly mist each piece of dough with water to aid in sealing. (10 minutes)

Carefully fold the dough over the filling, ensuring that no air bubbles are trapped inside. Firmly press the long edges of the dough together, flattening the seam as much as possible to the thickness of a single layer of dough. Use a fluted pasta cutter to trim away any excess dough, leaving about 1/8-inch of dough around the filling. (15 minutes)

Starting at one end of the filled dough, use your fingers to tightly pinch the filling and dough together every inch to inch and a half. Gently bend the pinched sections of dough forward slightly. Use the pasta cutter to slice between each pinched section, creating individual agnolotti. Misting the dough lightly before cutting may be helpful. (20 minutes)

Transfer the finished agnolotti to a lightly floured baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate until ready to cook. For longer storage, the agnolotti can be frozen on the baking sheet before transferring them into freezer bags. (10 minutes)

Bring a large pot of salted water to a rolling boil. Gently add the agnolotti and cook for approximately 3 minutes, or until they float to the surface and are cooked through. Transfer the cooked agnolotti to your sauce of choice and serve immediately. (5 minutes)