Bring a medium pot of water to a boil and prepare a bowl with ice water to shock the beans.

Remove the beans from their hulls. You should have about a cup of beans after hulled. Blanch the beans by adding them to the boiling water for just a minute and remove them to the ice bath.

When the beans are cool, remove the outer film that surrounds each bean and discard. You should have about ¾ cup of fava beans that are ready to use at this stage.

Heat a sauté pan or skillet on medium heat and add the butter and olive oil. Once the butter has melted, add the shallot, fava beans, salt, and pepper. Cook for a few minutes to soften the fava beans and the shallot. Remove the entire mixture to a bowl to cool.

Once cooled, add this mixture to a blender with the mint, dill, crème fraiche, and Parmesan cheese. Thoroughly blend the mixture into a puree. Taste for seasoning. The mixture should be thick, but can be thinned out if it is too thick with a little bit of cream if needed. Transfer the filling to a piping bag and set aside at room temp while you prepare your pasta sheets.

Remove the dough from the fridge and knead for a few minutes to soften. Cut the dough into 4 equal segments. Cover the segments in plastic wrap while you roll out your first pasta sheet.

Press the first piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run it through a pasta roller starting with the widest setting.

Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.

Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved (we run through to the 6th thinnest setting for agnolotti del plin). We recommend filling and shaping one sheet at a time to avoid drying out the dough.

Lay your pasta sheet flat on a lightly floured surface. Pipe your filling about 1.5 inches from the long edge down the length of the sheet.

Next, fold the sheet over the filling overlapping the dough about 1 inch on the other side of the filling. Press the two sides of the dough together tightly against the filling, starting in the center of the dough sheet to seal the filling inside.

Starting at one end, use your thumb and pointer finger on each hand to pinch the dough and make small pillows of filling. Continue down the entire sheet of pasta.

Using your ravioli cutter, or a knife, cut the excess sheet of pasta away from the pillows. Cut close enough so that you don't have a lot of excess dough on one side, but not too close to expose the filling.

Next use your ravioli cutter to cut each pillow away from the rope by rolling it over the pinched part of the dough toward the overlapping sealed dough. This will create folds and seal each agnolotto. Repeat until all the agnolotti is shaped.

You should be able to get two ropes of agnolotti per sheet of pasta folding in from both long edges over the filling.

Before starting the sauce, prepare a large pot of water over high heat for the pasta. Once boiling and add a small handful of kosher salt (the water should taste like the sea).

Make your sauce by heating oil in small saucepan. Sauté the shallot on medium low heat for a couple of minutes to soften the shallot. Add the peppercorns, lemon zest, and wine and turn heat to medium. Cook until the wine is reduced by half and strain out the peppercorns, zest, and shallot. Return the liquid to the pan and continue to reduce until there is just a small amount of liquid – a few teaspoons.

Remove from the heat and start to whisk in the butter, one tablespoon at a time. Once the butter has been incorporated, you should have a cohesive sauce (beurre blanc). Whisk in the lemon juice and pepper paste and taste for seasoning. Set aside while you make your pasta. You can warm it back up gently over low right before serving (or just serve over the hot pasta) but do not boil the sauce or it will break.

Once the sauce is done, add the agnolotti and cook until the pasta floats and is al-dente tender. This should take about 5-6 minutes. Remove to a serving bowl or individual bowls with a slotted spoon or spider. Coat with the sauce and serve with more lemon zest, Parmesan or whatever else you like for garnish!