Directions

• Oregano Cream with Chicken
• Heat a water bath to 75-degrees C. (167-degrees F.) with an immersion circulator.
• Remove the bone from the chicken thighs and lay them between sheets of plastic wrap. Pound out the thighs with a mallet until they are a uniform thickness, about 1/2-inch thick.
• Place the thighs in a heavy-duty gallon-sized ziplock bag and add 3 Tablespoons olive oil, crushed garlic, 2 Tablespoons of chopped oregano leaves and salt and pepper.
• Remove as much air as possible from the bag and seal tight. Lower the bag into the hot water bath and top with a plate if necessary to ensure that the chicken is fully submerged. Cook for 45 minutes.
• Heat 3 Tablespoons olive oil in a large sauté pan over medium-high heat.
• Once the chicken thighs are cooked, remove them from the plastic bag and place them skin-side down in the hot olive oil. Crisp the skin until golden brown. Flip the chicken over and sear the other side until golden brown. Remove the chicken to a cutting board and discard any oil left in the pan.
• Return the pan to the heat and deglaze with the white wine, reducing for 30 seconds. Add the chicken broth and 2 Tablespoons of the chopped oregano leaves and reduce by half. Add the heavy cream and reduce for 1 minute, to a nice sauce consistency. 
• Dice the chicken thighs into 1/2-inch pieces and reserve, warm.
• Spinach-Ricotta Filling
• Remove the stems and any large veins from the spinach leaves. If you are using large spinach leaves, coarsely chop them into approximately 1-inch pieces.
• Heat a large sauté pan over medium-high heat. Add the olive oil and garlic. Cook for 10 seconds and add the spinach. Toss, cooking until it wilts. 
• Drain off excess moisture and cool.
• Place the spinach in a food processor and process until finely chopped.
• Add the remaining ingredients and process until well combined.  
• Season with salt and pepper to taste.
• Filling and Cooking the Pasta
• Place the filling in a pastry bag with a 1/2-inch opening. 
• Follow the instructions for rolling out the pasta dough in the “Shaping the Pasta” section in my “Pasta 101” blog. Roll the dough out in a pasta machine to the “5” setting, I usually start at 1, then 3, then 5.
• Lay the dough out on a lightly floured surface. Using a pastry brush, lightly brush the dough with egg wash. Along the front edge, pipe 1 teaspoon sized dots of filling, about 1 1/2-inches apart in a straight line.
• Gently roll the dough and filling away from you, enclosing the filling completely. Using your fingers, gently seal the dough on the other side of the filling where the two layers meet. Gently pinch, with 2 fingers, between the dots of filling, keeping the filling tall in small “cylinders," and sealing the individual pieces.
• With a fluted pastry cutting wheel, cut the long edge where the two layers meet, creating a long strip with a scalloped edge. Now, take the wheel and cut between the filling, cutting away from you, and causing the edges of each piece to crimp down, creating the true agnolotti shape.
• Remove to a flour-dusted sheet until ready to cook. 
• For a pasta course, I usually serve 5 agnolotti per serving. This batch will make many more than that. Agnolotti freeze well so place extra pieces on a cookie sheet in the freezer until they are frozen through, and transfer to ziplock bags.
• To cook the pasta, fill a large pot 3/4 full of water and bring to a boil with 1 Tablespoon salt.  
• Drop the agnolotti in the boiling water and cook for 2-3 minutes or until al dente, stirring occasionally. 
• Plating Up
• Strain the pasta, draining it well and reserve a few cups of the pasta water to adjust the sauce consistency later, if necessary.
• Add the pasta to the pan with the sauce. Mix the pasta in with the sauce and adjust the seasoning with salt and pepper. Thin the sauce with some of the reserved pasta water if necessary.
• Top with the diced chicken thighs and freshly grated Pecorino cheese. Serve immediately.