Fresh Pasta Fagottini with Creamy Herb Filling and Melted Egg Yolk

Fagottino di Pasta Fresca con Tuorlo Fondente
Category: First Courses
Servings: 8

Ingredients:

Ingredient	Quantity
00 Flour	200g
Eggs	2
Egg Yolks	8
Mixed Greens (Erbette)	250g
Fresh Ricotta	250g
Grana Padano DOP	100g
Extra Virgin Olive Oil	2 tbsp
Fine Salt	1 pinch
Black Pepper	To taste
Nutmeg	To taste
Whole Milk	500ml
Fontal Cheese	250g
Leeks	8

Instructions:

Preparing the Pasta Dough:

Start by making the fresh egg pasta dough. In a large mixing bowl (or on a clean countertop), sift the 00 flour.
Create a well in the center and crack 2 whole eggs and 8 egg yolks into it. Mix the eggs gradually with the flour using a fork, then knead the dough by hand until smooth and elastic.
If the dough feels too dry, add a few drops of water. Continue kneading for about 10 minutes until you have a uniform, firm dough.
Cover the dough with a damp cloth or plastic wrap and let it rest in a cool, dry place for at least 30 minutes.

Preparing the Filling:

While the dough is resting, prepare the filling. Wash the mixed greens under cold running water, then roughly chop and sauté them in a pan with a drizzle of olive oil and a whole garlic clove. Cook for about 5 minutes until tender.
Once the greens are cooked, remove the garlic and transfer the mixture to a blender. Add the ricotta cheese, the grated Grana Padano, and a pinch of salt, pepper, and freshly grated nutmeg. Blend everything until smooth and well-combined.

Rolling the Pasta:

Once the dough has rested, roll it out into thin sheets using a pasta machine or rolling pin. You should have enough for about 15 squares, each approximately 13 cm (5 inches) per side.
Bring a large pot of salted water to a boil and briefly cook the pasta squares for about 30 seconds, until they are just tender. Remove them immediately and place them on an oiled tray to prevent sticking.

Assembling the Fagottini:

For each fagottino (small pasta pouch), spoon a circle of the greens and cheese filling in the center of 8 of the pasta squares. Then, add a second circle of filling around the first, creating a layered ring.
Take another square of pasta and place it diagonally over the filled square, like a diamond. Gently press the edges to seal the pasta together, creating a neat pouch.
Before sealing the fagottini, take the leeks and cut them into 8 long strips. Blanch them for a couple of minutes in the same pot of boiling water used to cook the pasta squares.
Tie each fagottino with a leek strip to secure the pouch, creating a charming bundle.

Making the Fondue Sauce:

In a saucepan, heat the whole milk over medium heat until it starts to bubble. Remove it from the heat and gradually stir in the finely chopped Fontal cheese, stirring continuously to ensure a smooth consistency.
Season the fondue with a pinch of salt, pepper, and freshly grated nutmeg. Once the fondue thickens enough to coat the back of a spoon, remove it from the heat.

Grilling and Serving:

Preheat your grill or oven to 250°C (482°F). Place the assembled fagottini on a baking tray and grill them for 3 minutes until golden and crisp on the outside.
Once cooked, arrange the fagottini on individual serving plates. Pour the warm fondue sauce in a mirror-like pattern around each fagottino, creating a beautiful presentation.

Serve immediately and enjoy the indulgence of these delicate, flavorful pasta bundles with rich, gooey egg yolks inside. This dish makes for an unforgettable first course, combining the flavors of fresh greens, creamy ricotta, and the delicate richness of egg yolk.