In a large bowl, add flour and salt. Mound flour in the bowl, making a well in the center.
Crack eggs into the center and drizzle with Rosemary EVOO.
Using a fork, whisk the eggs and oil together until blended, then, slowly begin incorporating the flour into the egg mixture center.
Once the majority of the flour has been blended with the eggs, use your hands to work the dough together into a ball. Set aside.
Ricotta Filling
In a medium bowl, combine ricotta, lemon zest, garlic, chives, basil, salt, pepper, and pepper flakes. Set aside.
Agnolotti Assembly
Lightly flour a clean work surface and cut the pasta dough ball into quarters.
Using a pasta roller, roll the dough into thin sheets. Place a heaping tsp of ricotta filling on the pasta sheets (about an inch apart and with 1 inch of border around the edges).
Lightly brush egg wash around each mound of filling. Fold the pasta sheet up and over the filling, and gently press down with your hands to seal. Pinch the gaps in-between the mounds of filling to seal as well.
Using a fluted pasta cutter, trim around each, forming little rectangular parcels. Repeat this process for the remaining pasta dough and filling.
Toss the now-filled agnolotti with a little cornmeal/semolina flour and set aside on a parchment lined baking sheet.
Finishing Touches
Place Fig Dark Balsamic Vinegar in a small saucepan and bring to a simmer over medium-high heat. Continue to simmer the balsamic vinegar until it has reduced by half, forming a glaze. Remove from heat and set aside.
Fill a large pot with salted water and bring to a boil over high heat.
Once boiling, add agnolotti (working in batches if necessary) and cook until pasta parcels begin to float (appx. 2 minutes).
Use a slotted spoon to remove the agnolotti and set aside (reserve 1/4 cup pasta water for finishing the dish).
Melt butter in a large skillet over medium heat. Once the butter has melted, whisk in the Rosemary EVOO.