Agnolotti with green peas and black pepper

Ingredients:

Filling and sauce

• 1 piece of BellaVitano sartori cheese with black pepper, weighing 150 g.
• 110 g (8 tbsp) unsalted butter
• 1 leek (white and light green parts), thinly sliced
• 1 shallot, thinly sliced
• 1 package (280 g) frozen green peas, thawed
• Zest and juice of half a lemon
• 2 tbsp chopped fresh mint leaves

Dough

• 1 tbsp extra-virgin olive oil
• 3 large eggs + 1 yolk
• 2 cups of premium flour + extra for working with the dough
• Special equipment: pasta machine; grooved dough wheel; pastry bag with a 2cm wide plain round tip.

Preparation:

1. Filling and sauce:
   
   Grate the cheese coarsely. Place 1/2 cup of cheese in a container, cover tightly, and refrigerate. This is for serving. Set aside the remaining cheese for the filling. In a medium saucepan over medium heat, melt 2 tablespoons of butter until foamy but not browned. Add the leek, shallot, and 1 teaspoon of salt and cook, stirring frequently, until the leeks are soft and translucent but not browned, about 5 minutes. Add the green peas and cook until heated through and tender but still bright green, about 1 minute.
2. Transfer the mixture to a food processor and add the lemon zest, 1 tablespoon butter, 1/2 teaspoon salt, and the remaining cheese. Process, scraping down the sides of the bowl as needed, until smooth. Let the filling cool to room temperature, then transfer to a pastry bag fitted with a 2cm round tip.
3. Dough:
   
   In a large liquid measuring cup, combine the butter, whole eggs, and egg yolk with a fork. Place the flour and a large pinch of salt in a food processor and pulse lightly. With the processor running, gradually pour the egg mixture through the feed tube and pulse until the dough comes together. If the dough is too runny, add about 1 tablespoon of flour and pulse again. If the dough is too crumbly, add cold water, 1 tablespoon at a time, and pulse again. Once the dough forms a ball, knead it until smooth and elastic, 20-30 seconds.
4. Transfer the dough to a floured work surface and knead it a few times until it forms a smooth ball. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. You can make the dough a day ahead, wrap it, and refrigerate it. Let it come to room temperature before rolling it out.
5. Place the pasta machine on the table with the rollers set to the widest setting. Unroll the dough and cut it into 4 equal pieces. Roll up 3 pieces while you work on the fourth.
6. Roll the dough into a rectangle and lightly dust it with flour. Run it through the machine. Fold the dough in half and run it through the machine again. Repeat this process 2 more times. The dough should be dense and smooth.
7. Reduce the gap between the rollers by one notch. Run the dough through the machine again. Repeat one more time. Reduce the gap between the rollers by one notch again and run the dough through the machine twice. Continue narrowing the gap and running the dough through the machine twice until it is as thin as possible. Your hand should be visible through the dough. Cover the dough sheet with plastic wrap. Repeat the entire process with the remaining three pieces of dough, covering each sheet as you complete it.
8. Lightly dust a baking sheet with flour. Next, take one sheet of dough, leave 2.5 cm from the edge, and pipe an even strip of filling along its entire length, stopping 2.5 cm from the other edge. Fold the dough over so that it extends about 2.5 cm above the filling, and press to seal the long edge. Trim the excess dough from the sealed side with a grooved pastry wheel. Seal the edges by pressing them together. Using your thumb and forefinger, pinch every 2.5 cm to create small pockets of filling (if you have long nails, be careful not to tear the dough). Cut the pockets with a grooved circle, starting from the edge closest to you and pushing forward firmly. Transfer to a baking sheet and repeat with the remaining dough and filling. Refrigerate the agnolotti to set.
9. Bring a large saucepan of salted water to a boil over high heat. Combine the lemon juice, 1/2 teaspoon salt, 2 tablespoons water, and the remaining 5 tablespoons butter in a large skillet. Heat over medium heat, stirring frequently, until the butter melts and the sauce is smooth. Add the agnolotti to the boiling water and stir. Once they float to the surface, cook for about 1 minute. Using a spatula or slotted spoon, transfer the agnolotti to the skillet with the sauce.
10. Carefully transfer to a warm serving platter and sprinkle with the remaining grated cheese, mint and black pepper.