Pour the flour in a separate Cup, make a hole. Add the eggs, oil and salt.

Knead elastic dough. Let the dough "rest" under foil, then again to knead well. The dough will be stiff, but elastic, not sticky to hands.

Now go one of two ways: roll out the dough on the pasta machine or a rolling pin. 1. When using the machine: divide the dough into 4 pieces, roll into "sausages", then roll with a rolling pin small ovals. The machine to put on the greatest thickness of the sheeting and roll the dough, then set a thickness (smallest I have) and roll out again. Do this with each piece of dough. The leaves are spread on a towel. Now 2 way rolling: if you have Lapsha mill, then also divide the dough into 4 frequent. Each piece of dough is rolled as thin as possible into an oval.

Make the filling: in a ready boiled liver, pour cream, salt, Porirua blender, then add cream cheese and again scrollable. If you have no blender, the liver must grate on a medium grater, add the cream, salt and cheese and stir everything well with a fork.

Spread the filling into a tight bag, the tip package cut off and press out the stuffing along the middle of the sheet of dough.

Then fold along the sheet of dough in half and, retreating 2 cm from the toppings, the trimmed edge. The edges can be softened with water to the reliability of the bonding.

Now shared our "tube" into squares or rectangles, pressing and separating a large finger or any appropriate object (I have the handle from the strainer)

Then fold the dough in half and cut across, separating the squares/pryamougol iniki.

For reliability it is possible edge to squeeze hands. Аgnolotti ready to cook in boiling salted water for 5 minutes.

Prepare the sauce: put the vegetables in the pan, pour a little water, salt - seasoning. Simmer vegetables until tender, then drain the remaining water, add butter and allow to writing a rolling boil for 1 minute.

Ready Аgnolotti spread on a dish, pour the creamy vegetable sauce and serve!!!

Bon appetit!!!