Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the pasta dough, mound the flour on a clean work surface. Create a wide, deep well in the center. Pour whole eggs, yolks, salt, and oil into the well. Use a fork to whisk the eggs, gradually incorporating flour from the inner walls. Once a shaggy mass forms, Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead by hand for 8 – 12 minutes. The dough should be smooth, elastic, and not tacky. If it is too stiff, mist your hands with water and continue. Wrap the dough tightly in plastic wrap (ensure no air is inside). Let it rest at room temperature for at least 60 minutes. This prevents the dough from snapping back and opening during sealing.

For the filling, place ricotta in a fine-mesh strainer over a bowl. Let it sit until it reaches a thick, fudge-like consistency. In a bowl, A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold together the drained ricotta, Parmigiano, egg yolks, zest, and spices. Do not over-mix or use a food processor, as this can make the filling runny. Transfer the mixture to a piping bag. Refrigerate for 30 minutes to firm up.

For assembly, roll the dough into paper-thin sheets (Setting 6 or 7 on most machines). Pipe 1‑inch mounds of filling in a straight line, leaving 1 inch of space between each mound and 1 inch of dough at the bottom edge. Fold the bottom edge of the dough over the mounds. Use your fingers to press down between the mounds to push out all air. Use your thumb and forefinger to ​“pinch” (the Plin) the dough between the mounds. Squeeze firmly to fuse the layers. Use a pasta wheel to trim the top edge, then cut across the pinches to separate the agnolotti. Place on a tray dusted with semolina flour. Cook immediately or freeze within 2 hours.

Heat up a medium sized saute pan on medium heat. Melt the unsalted butter once the pan is hot. Add the shallots and garlic and cook till they are soft. Add the swiss chard and saute for another minute.

Deglaze the pan with white wine and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the wine to half. Add the cream and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the sauce till it reaches a creamy consistency. Using a whisk, add the lemon juice, constantly whisking the sauce. Take the pan off the flame and whisk in the cold butter in small amounts at a time. Finally add the parsley and lemon zest.

Adjust the seasoning with salt and pepper to taste. 

To finish the dish, in a medium sized pot bring water to a boil. Once the water is boiled, add the agnolotti carefully and cook for 6 – 7 minutes. Gently strain the pasta once cooked and add it to the sauce, tossing lightly. Transfer the finished dish into a bowl and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with chives.