Title: Agnolotti di ricotta e spinaci
 Categories: Continental, Italian, Pasta
      Yield: 6 Servings
 
      1 lb Flour
      6 oz Sweet cream butter
      8    Eggs
      3    Pinches salt; to taste
     15 oz Ricotta cheese; dry as
           -possible
      2 oz Spinach; trimmed,washed
     13 oz Parmesan cheese; grated
      1 pn Black pepper; to taste
      2    Pinches nutmeg; to taste
      1 qt Heavy cream
      4 oz Mascarpone cheese
      2    Pinches white pepper; to
           -taste
 
  STEP ONE: 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 be incorporated inside
  the dough. Wrap the dough in a towel and let it rest, for at least
  one hour, inside the refrigerator.
  
  STEP TWO: The Filling-- 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.
  
  STEP THREE: 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.
  
  STEP FOUR: The Sauce-- 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.
  
  Serve agnolotti on warm plates with warm sauce.