Prepare the fresh pasta by kneading the flour with the eggs for about 10 minutes (by hand) or in a planetary mixer with a leaf for 4/5 minutes. Wrap the dough in cling film and let it rest for 30 minutes.
Clean the agretti, wash them and sauté them in a pan with oil and garlic and season with salt.
Place the agretti, parmesan and cheese cubes in the blender. Blend and taste to adjust the saltiness. My cheeses were tasty and I didn't add salt.
Roll out the dough and using your favorite ravioli mold, form them, stuffing them with the agretti mixture. Make sure you let out the air before sealing them. Place them on a cutting board dusted with semolina to prevent them from sticking.
Cook and season to taste (for me simply with flavoured melted butter).
You can freeze them, and in any case they should be kept in the refrigerator if not consumed on the same day.
