Preparation

Soak the dried mushrooms in boiling water.
Make a volcano of flour on a clean table.
Pour the egg in the middle of the mount and use a fork to mix it with flour.
Add a little water, if necessary to make an unsticky dough.
Use the heel of your hand for kneading, when the fork is no longer useful. Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Fold the pasta into a rectangle and decrease the width of the pasta machine gradually, one step at a time.
You should end up with a long, thin and rectangular (about 5 cm width) sheet of pasta.
Prepare the filling by mixing ricotta with grated parmesan, grated nutmeg and fresh thyme.
Squeeze excess water from the mushrooms, but keep the liquid for the sauce.
Chop the mushrooms finely and mix about half with the ricotta filling.
Place a spoonful ricotta filling in the middle of the pasta rectangle at 1 cm intervals.
Fold the pasta over the ricotta filling and seal the top edge.
Pinch the pasta between each spoonful of filling.
Cut through the pinch to separate one agnolotti plin from the other.
Repeat the procedure with other sheets of pasta.
Bring the liquid used to soak the mushrooms to the boil
Let it simmer until most of the water has evaporated.
Add Marsala wine, the remaining mushrooms and dried tomatoes chopped in small pieces and let the sauce simmer some more.
Cook the pasta in boiling salted water for three minutes.
Serve agnolotti plin with mushrooms with the sauce.

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