video ricetta: Agnolotti alla Lilia - un primo piatto speciale di pasta all'uovo ripiena

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs.

Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In another bowl, mix the ricotta, Parmesan, black pepper, and nutmeg until well combined. Set aside.

Roll out the dough into thin sheets using a pasta machine or a rolling pin.

Cut the dough into squares (about 2 inches each).

Place a small spoonful of the ricotta mixture in the center of each square.

Fold the dough over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes until they float to the surface.

In a skillet, melt the butter over medium heat. Add the cooked agnolotti and sauté for 2-3 minutes until lightly browned.

Serve hot, garnished with fresh sage leaves.

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