Step 1

Measure the flour out in a large mixing bowl. Make a well in the center. Crack the eggs and egg yolks into the well. Add 2 tablespoons of water and a pinch of salt.

Step 2

Using a fork, begin to whisk the eggs, breaking up the yolks. Continue to whisk, pulling the flour into the center as you go. Keep working the mixture until a dough forms. You will most likely need to add the rest of the water, maybe more, to get the dough to come together. Once the dough is in the shape of a ball, turn it out onto a floured work surface.

Step 3

Knead the dough for 4-5 minutes. Form the dough into a tight ball, cover it in plastic wrap, and let it rest at room temperature for 1 hour.

Step 4

Heat a large sauté pan over medium heat. Add enough oil to coat the bottom of the pan. Add the sliced fennel and pan-roast until caramelized. The fennel should be tender and golden in color. Let the fennel cool.

Step 5

In a food processor, add the cooled fennel, peas, ricotta cheese, and lemon juice. Process until fully combined. Add the lemon zest and parmesan cheese. Pulse to incorporate.

Step 6

Season with salt to taste. Refrigerate until the pasta dough is ready.

Step 7

Add the softened butter to a food processor, along with the ramp bottoms and tops. Blend until fully incorporated. The butter should be bright green in color, with little specks of ramp throughout (no large chunks).

Step 8

Set aside until ready to serve. You will have some ramp butter left over. Refrigerate for another use.

Step 9

Preheat the oven to 300F. Lay the slices of coppa out on a sheet pan and bake for 20 minutes until crispy.

Step 10

Meanwhile, roll the pasta dough into thin sheets on a floured surface, cutting the sheets so they are manageable to work with. Fill a piping bag with the sweet pea and roasted fennel filling. Pipe a thick line of filling down the bottom side of one of the sheets, moving horizontally.

Step 11

Fold the topside over the filling and press out any air pockets, making sure the top and bottom sides of the dough form together. Use a thin roller (something with the shape of a pencil, or just use an actual pencil) to making indentations 1 inch apart down the filling, rolling back and forth to pinch down the dough. Make sure to create enough space between each shape so that you can cut the agnolotti without the dough popping open and filling coming out. Once you’ve made the indentations, use a ravioli cutter to cut out each “lump” of filling into small little rectangular shapes, with one side folded over and one side pinched tight. Lay the agnolotti out onto a floured sheet pan.

Step 12

In a large pot of boiling, salted water, cook the agnolotti in batches. Once they rise to the top, they are done. Use a slotted spoon to gently remove the agnolotti onto a plate.

Step 13

To finish the dish, heat a few spoonfuls of ramp butter in a sauté pan (you may have to use 2 pans so you don’t crush the agnolotti). Once the butter has melted, add the agnolotti. Gently toss to combine or use a spoon to cover the agnolotti in the butter. Add the peas at the end to heat through.

Step 14

Spoon the agnolotti from the sauté pan to a plate. Break apart the crispy coppa and sprinkle on top. Finish with a pinch of thinly sliced ramp bottoms, a squeeze of lemon, a fresh grating of parmesan cheese, and a few sage leaves.