Green agnolotti stuffed with ricotta and chestnuts in four cheeses and raisins

This dish combines the softness and refinement of ingredients delicately chosen to create an unforgettable dining experience, featuring a ricotta -stuffed handmade green dough, wrapped in a creamy four -cheese sauce with a sweet -touch touch.

### Ingredients:

#### For the green mass:
- 300g of wheat flour
- 3 large eggs
- 1 handful of boiled and squeezed spinach (approximately 100g)
- 1 tablespoon of olive oil
- Salt to taste

#### For the filling:
- 200g of fresh ricotta
-100g of crushed nuts (I recommend using cashews or nuts)
-Salt and black pepper to taste
- Nutmented to taste

#### For the four cheese sauce with raisins:
- 50g of gorgonzola cheese
- 50g of grated Parmesan cheese
- 50g of Mozzarella cheese
- 50g brie cheese
- 200ml of fresh cream
- 1/2 cup of raisins
-Salt and black pepper to taste

### Preparation:

#### Pasta Preparation:
1. In a blender or processor, beat the cooked spinach with the eggs until a homogeneous mixture.
2. Place the flour on a clean surface and make a hole in the center.Pour the mixture of spinach and eggs and olive oil.
3. Mix gradually by incorporating the flour until it forms a dough.Knead the dough until elastic, about 10 minutes.Wrap in plastic movie and let stand for 30 minutes.

#### PREPARATION OF FILL:
1. In a bowl, knead the ricotta with a fork.Add the crushed nuts.Season with salt, black pepper and nutmeg.Reserve.

#### AGNELLOTTIS ASSEMBLY:
1. After rest, open the dough on a floured surface until it is very thin.With a pasta cutter or a glass, cut circles.
2. Place a teaspoon of stuffing in the center of each circle.Fold the dough over the filling, forming a half moon, and press the edges to seal.
3. Cook in salted boiling water for 2-3 minutes or until they rise to the surface.

#### Sauce Preparation:
1. In a pan, heat the cream and add the cut or grated cheeses.
2. Let the cheeses melt completely over low heat, stirring often.
3. Add the raisins and season with salt and black pepper to taste.Keep warm.

#### Finishing:
1. Drain the cooked agneste and mix gently in the four cheese sauce.
2. Serve immediately, decorating with a little grated Parmesan and some fresh basil leaves.

This dish not only satisfies the taste buds with its rich combination of flavors, but also delights eyes with its beautiful presentation.Enjoy!