I was fortunate to walk into Bamonte’s restaurant just as they started making one of my favorite Italian comfort foods. Agnolotti, a ravioli-like stuffed pasta, is one of their most popular specials, and the cooks were kind enough to show me how to make it. To begin, pulse together 2 ½ cups flour and 1 cup semolina in a food processor. With the motor running, gradually add 16 egg yolks, 2 tbsp. olive oil, pinch of salt, and 6-8 tbsp. water until dough forms. Form dough into a ball; knead for 10 minutes. Wrap in plastic; let rest for 30 minutes. Heat a 6-qt. pan over medium heat. Add 4 cups spinach and 2 tbsp. water; wilt, covered, 3-5 minutes. Squeeze spinach dry. Heat 1 tbsp. butter in pan over medium-high heat. Add 1 chopped onion; cook until soft, 2-3 minutes. Add 1 lb. ground chicken; cook for 6 minutes. Add 9 chopped button mushrooms, 4 cloves chopped garlic; cook for 3 minutes. Transfer to a food processor with spinach, 1 egg, ½ cup grated Parmesan, pinch of nutmeg, zest and juice of 1 lemon, salt and pepper; puree. Using your hands, divide mixture into 20 balls. Place on a plate; freeze until firm.