Fava Bean Agnolotti with Snails and Herbed Butter

To make the filling, combine the fava beans, ricotta, and grated cheese in a food processor until smooth. Season to taste with salt. Spoon the filling into a large pastry bag or a large resealable bag with one corner snipped off. Set aside.

Combine the egg yolk and water in a small bowl, beating lightly.

Divide the pasta dough in half. Roll out the pasta to make a 12 by 5-inch rectangle. Pipe a 1-inch-wide strip of filling down the long edge closest to you, 1/4 inch in from the edge. Brush a 1-inch strip of egg wash next to the filling. Roll the pasta and filling up and away from you toward the opposing long edge so that the filling is completely enclosed in the pasta, pressing down to seal the filling inside. Brush a strip of egg wash alongside the enclosed filling and repeat. Using your thumbs or index fingers, press down firmly in 1-inch intervals along the log, pinching off the filling and pasta to form individual rectangles. Using a pastry cutter or sharp knife, trim excess pasta from the long edge, leaving a 1/2-inch overhang. Cut between the agnolotti to separate them. Repeat using the rest of the filling and dough.