Indigenous Underground Smoked Gouda Agnolotti

1. Place the ricotta, smoked Gouda, herbs, heavy cream, nutmeg, salt, and pepper in a food processor and blend until smooth. Transfer the filling to a piping bag and refrigerate until ready to use.

Pasta

1. On a clean work surface, form the flour into a mound with a well in the center. Add the beaten eggs to the center. Using a fork, gently mix the eggs while gradually incorporating flour from the inside edges of the well.
2. Once the dough comes together, knead until smooth. If the dough is too dry, lightly wet your fingers with water and continue kneading. If it becomes too sticky, lightly dust the work surface with additional flour.
3. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

Agnolotti

1. Divide the rested dough into 5 pieces. Keep the pieces you are not working with wrapped in plastic to prevent them from drying out.
2. Roll one piece of pasta into a long, thin rectangular sheet. Place teaspoons of filling at even intervals along the sheet, positioning the filling so the pasta can be folded over it.
3. Fold the pasta over the filling. Using your thumb and forefinger, pinch around each portion of filling to seal the pasta while gently pressing out any trapped air.
4. Use a ravioli cutter to trim the long edge where the layers of pasta meet, then cut between each mound of filling to separate the agnolotti.
5. Place the finished agnolotti on a baking sheet lightly dusted with semolina flour or cornmeal. Repeat with the remaining dough and filling.

Poblano & Corn Cream Sauce

1. Bring a large pot of generously salted water to a boil. Add the agnolotti and cook until they float to the surface. Remove from the water and set aside.
2. Melt the butter in a saucepan and add the diced peppers and corn. Sauté for about 2 minutes.
3. Add the heavy cream, nutmeg, salt, and pepper. Once the sauce begins to simmer, add the cooked agnolotti and toss gently until lightly coated.
4. Stir in the Parmesan cheese until incorporated and the sauce lightly coats the pasta.

To Serve

1. Divide the agnolotti and sauce among plates and garnish with microgreens.

Notes

• If you do not have a piping bag, a resealable plastic bag with one corner snipped off can be used instead.
• Poblano or jalapeño peppers can be used in the sauce. Cubanelle or pimento peppers can also be substituted.