For the Pasta:

Making the Dough:

• Create a mound with your flour on a clean work surface with a crater in the middle

• Crack the eggs into the crater and, with a fork, start whisking to combine flour and egg, slowly incorporating more and more of the flour from the edges of the crater as you go until you’re left with a thick mixture

• Once the mixture becomes too sticky for the fork get your hands dirty and incorporate the rest of the flour

• Form the mixture into a ball of dough

Kneading the Dough:

• Drag the dough forward with your palm, then pull the stretched dough back over, turn it around and start again. Repeat this process until you’re left with a firm, smooth consistency.

• Check if you’ve kneaded the dough enough by pressing your finger into the centre. As you lift your finger away, the dough should spring back up.

Resting the Dough:

• Wrap the dough in a tea towel and set it aside to rest for about half an hour at room temperature. This is a good time to prepare the filling for your agnolotti.

For the Filling:

• Heat the olive oil in a medium pan over medium-high heat. Fry the onion for 5 minutes until translucent then turn down the heat and fry off the garlic for 2 minutes.

• Add the rosemary and the lamb to the pan and gently brown until cooked through, this will take about 10 minutes.

• When cooked, remove from the heat and transfer the lamb mixture to a large bowl. Add the Parmesan and the parsley and combine. Season with salt and pepper to taste.

Rolling the Dough:

• Once rested, unwrap the dough and divide it into two pieces. Cover one half with the tea towel to keep it from drying out and set aside. Press the remaining piece of dough into a flat circle using your hands. Next, take a rolling pin or matterello and begin rolling out the dough to create a thin sheet. This will take a little while if you’re doing it by hand, so if you have a pasta machine now is the moment to put it to use, however, this is not by any means an essential piece of kit!

• When your pasta sheet, called a sfoglia, is ready, you should be able to see your hand through it.

Shaping the Agnolotti:

• First, cover your surface in semolina flour to prevent your pasta from sticking. Set out the pasta sheet and spoon a small amount of filling at even intervals (roughly 5cm apart) down the middle of the strip.

• Wet the bottom edge and in between the filling of the strip with a pastry brush. Fold the top edge over onto the bottom edge.

• Now you want to vertically pinch in between each mound of filling. Gently press the dough together to eliminate excess pockets of air.

• Seal the dough firmly around the edges and between each parcel of filling.

• Now take your cutter if you have one and cut out the individual agnolotti, ensuring they’re tightly sealed so the filling can’t escape. Now, you want to run along the first folded edge along the bottom to get a nice consistent edge. then run the cutter between each parcel of filling from the top to the bottom.

• Place onto a tray covered in semolina flour to prevent sticking.

Cooking the Agnolotti

• Bring a large saucepan of generously salted water to a boil. Carefully place your homemade agnolotti into the pan and cook for 2-3 minutes.

• Serve with melted rosemary butter, freshly cracked black pepper, and a sprinkling of Parmigiano Reggiano!

Original recipe: https://pastaevangelists.com/blogs/blog/lamb-rosemary-ravioli-recipe