Ingredients (for about 10 dozens of agnolotti)
For the dough: 450 gr. flour, plus an extra for the flouring, 75 gr. spinach leaves cleaned properly, 3 eggs, a tablespoon of olive oil, salt.
For the filling: 500 gr. Castelmagno Marenchino (not too matured), a tablespoon of flour, 150 gr. milk, 4 egg yolks, 50 gr. Perla butter.
For the sauce: 100 grams of high quality butter, a sprig of rosemary or sage.
Crumble the cheese and place it in a mixing bowl with the milk and let it soften for at least an hour. Meanwhile, cook the spinach, strain them, squeeze them and mix them in a blender in order to obtain a cream. Prepare the fondue: add the cheese and milk to the flavour, the egg yolks and the butter and melt in a double boiler (or directly on the fire, if you are skilled enough), stirring constantly with a whisk or a wooden spoon. When your preparation has thickened, remove it from heat and allow it to cool.
Prepare agnolotti: make a soft and elastic dough with the spinach, the flour and the eggs, a tablespoon of olive oil and a pinch of salt and roll out to obtain a very thin strip.