Making the Filling:

1. Combine all ingredients together in a medium mixing bowl (except for the basic pasta dough) and stir together until it resembles the texture of soft-serve ice cream. Do not overmix or the filling will become too thin, but be sure and mix until the ingredients are well-combined.

2. Using a silicon spatula, scrape the filling into a gallon-sized zip top bag. Reserve in the refrigerator for at least 30 minutes, or until needed. Keeps for 3 days. 

Making the Agnolotti:

1. Place the filling in a piping bag with a 2/3″ (1.7cm) opening at the tip. Reserve the filling in the refrigerator until needed.

2. Roll 1/2 a batch of dough out into a rectangle that is 4″ wide to the second thinnest setting on a pasta machine. 

3. Lay the pasta sheet on a lightly-floured surface. If the edge of the pasta sheet that is closest to you is excessively dry or uneven, use a straight rolling cutter to clean up the edge. Use your finger to distribute a 1″ line of flour along the front edge. This helps prevent the filling from making the pasta sheet soggy. 

4. Starting about 1″ in from the end of the pasta sheet, pipe a line along the entire front edge, stopping about 1″ from the far end. Roll the front edge of the pasta sheet over the filling onto itself along the entire edge sot hat you can no longer see the filling. Roll it forward one more time. Start at one end of the pasta filling tube and pinch 1″ segments of the filling, using the thumb and forefinger of both hands. 

5. By now, you should have a small lip of pasta sheet left all along the top edge. For a classic agnolotti look, you can cut along the entire back edge with a fluted rolling cutter. 

6. Finally, use the fluted rolling cutter to crimp/cut through every “pinch” along the length of the sheet. Your pinches provide the guide for where to cut, thus defining the final piece size of the agnolotti. 

7. Repeat with the remaining filling and pasta dough.