PHOTO PROVIDED Chef Loretta Paganini

Agnolotti is a traditional hardy pasta from the northwest Piedmont region of Italy, usually filled with meats and vegetable. This lighter version is delicious. I make fresh dough and stuff it with spinach, pine nuts and cheeses and then plin, or pinch, the pasta closed. Serves eight. (Chef tip: Do not overfill the agnolotti or they will open up during cooking.)

DOUGH:

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 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 pound crab meat

1 pound fresh spinach leaves, trimmed and chopped

1 pound fresh ricotta cheese, drained well

1 tablespoon pine nuts, toasted

1 teaspoon sea salt

1/2 cup grated parmesan cheese

1 large egg

1 tablespoon fresh Italian parsley, chopped

1/8 teaspoon freshly ground nutmeg

1/2 teaspoon freshly ground white pepper

*Egg wash is 1 large egg and 1 teaspoon of water mixed together.

To make dough, place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. If dough is dry, add a few drops of water; f it is sticky, add a sprinkle of flour. Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with your index finger; if it springs back, it is done.)

To make filling, cook spinach and garlic in olive oil until tender. Drain and squeeze dry. Mix spinach with ricotta, parmesan, crab meat, parsley, egg, salt, pepper and nutmeg in a large bowl until well combined. Transfer mixture to a food processor and work until smooth. Season to taste and refrigerate until ready to use.

Break dough into lemon-size pieces and roll each piece into a long, thin sheet. Cut into circles about 4 inches in size. On half of each circle, brush lightly with egg wash and place one teaspoon of filling. Fold half of the circle over and pinch the edges together with your fingertips. Spread agnolotti on parchment paper that has been lightly sprinkled with flour. Do not allow them to touch.

Bring a six-quart pot of salted water to boil. Add agnolotti and boil for three to four minutes. With slotted spoon, remove agnolotti pasta from the water and place on a serving dish and toss with cream sauce.

LEMON-ROASTED 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 sauteing

1/4 cup dry white wine

1/8 teaspoon hot red pepper flakes

1 lemon, zested

1 quart heavy whipping cream

2 tablespoons fresh Italian parsley, chopped

1 teaspoon sea salt

1 teaspoon freshly ground pepper

1/2 cup parmesan cheese, grated

In a large skillet, saute onion in the oil until onion is transparent. Add garlic and cook for another minute. Pour in wine and cook until it evaporates. Add cream and hot pepper flakes. Cook over medium heat for 10 minutes. Add parsley and lemon zest cook for 15 more minutes, until reduced and sauce consistency. Season with salt and pepper and whisk in parmesan. Add cooked pasta, toss and serve with a sprinkle of cheese.