PHOTO PROVIDED Chef Loretta Paganini

Agnolotti is a traditional sturdy pasta from the northwestern Piedmont region of Italy, often filled with meat and vegetables. This lighter version is delicious. I make fresh dough and stuff it with spinach, pine nuts and cheese, then plin or pinch the pasta closed. Makes eight people. (Chef’s tip: Don’t overfill the agnolotti, or they will open up during cooking.)

PASTRY:

2-3 cups “00” or all-purpose flour, preferably unbleached

2 large eggs

1/2 cup dry white wine

1 teaspoon sea salt

FILLING:

2 tablespoons extra virgin olive oil

2 cloves of garlic, minced

1 pound crab meat

1 pound fresh spinach leaves, trimmed and chopped

1 pound fresh ricotta cheese, drained well

1 tablespoon roasted pine nuts

1 teaspoon sea salt

1/2 cup grated parmesan cheese

1 large egg

1 tablespoon fresh Italian parsley, chopped

1/8 teaspoon freshly ground coconut

1/2 teaspoon freshly ground white pepper

*Egg wash is made by mixing 1 large egg and 1 teaspoon of water.

To make the dough, put the flour on a wooden board and knead it into a mound. Make a deep well in the middle and break the eggs into it. Add the wine and salt. Use a fork to break the eggs and stir the contents of the well. Slowly add the flour, starting from the top of the well, so that the walls collapse and mix into the mixture. When the flour is almost completely absorbed, start kneading by pressing it with the palms of your hands. Knead the dough for about 20 minutes, until it is smooth and elastic. If the dough is dry, add a few drops of water; if it is sticky, add a pinch of flour. Form the dough into a ball, place it in a mixing bowl, cover with plastic wrap and let it rest for 30 minutes. (To test if it is cooked, punch the dough with your index finger; if it springs back, it is cooked.)

To make the stuffing, cook the spinach and garlic in olive oil until soft. Drain and pat dry. In a large bowl, combine the spinach with the ricotta, Parmesan, crabmeat, parsley, eggs, salt, pepper and nutmeg until well combined. Transfer the mixture to a food processor and process until smooth. Season to taste and refrigerate until ready to use.

Divide dough into lemon-sized pieces and roll each piece into a long, thin sheet. Cut into circles, about 4 inches. Lightly brush egg wash onto half of each circle and add a teaspoon of filling. Fold in half of circle and crimp edges with fingertips. Spread agnolotti on lightly floured parchment paper. Do not let them touch each other.

Bring a six-quart pot of salted water to a boil. Add the agnolotti and boil for three to four minutes. Remove the agnolotti from the water with a slotted spoon and place on a serving plate and mix with the cream sauce.

LEMON FRIED GARLIC CREAM SAUCE

1 onion, peeled and finely chopped

8 cloves garlic, roasted, peeled and minced

4 tablespoons extra virgin olive oil, plus more for sautéing

1/4 cup dry white wine

1/8 teaspoon hot red pepper flakes

1 lemon, grated

1 liter of cream

2 tablespoons fresh Italian parsley, chopped

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 cup grated parmesan cheese

In a large skillet, sauté the onion in the oil until the onion is translucent. Add the garlic and cook for another minute. Add the wine and cook until it evaporates. Add the cream and hot pepper flakes. Cook over medium heat for 10 minutes. Add the parsley and lemon zest and cook for another 15 minutes until the sauce thickens. Season with salt and pepper and whisk in the Parmesan. Add the cooked pasta, stir and serve with a sprinkle of cheese.