Sweet Pea And Black Pepper Agnolotti Recipes

Steps:

• For the pasta dough: In a stand mixer fitted with the dough hook, combine the flour and 1/2 teaspoon salt. Add the egg yolks, one at a time, and continue to mix. Drizzle in 1 tablespoon olive oil and continue to incorporate all the flour until it forms a ball.
• Sprinkle some flour on a work surface, then turn the dough out onto the work surface. Knead and fold the dough until elastic and smooth, about 10 minutes. Brush the surface with some olive oil and wrap in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half; cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine two or three times with rollers set on the widest setting, pulling and stretching the sheet of dough with the palm of your hand as it emerges from the rollers.
• Narrow the setting and crank the dough through again two or three times. Continue narrowing until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it). Dust the sheets of dough with flour as needed and continue to roll out the rest of the dough.
• Beat the whole egg with 1 tablespoon water to make an egg wash. Dust the counter and a sheet of dough with flour, and lay out the long sheet of pasta on the counter. Brush the top with the egg wash, which acts as a glue. Drop tablespoons of the pea filling on half of the pasta sheet, about 2 inches apart. Fold the other half over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into half-moons, and crimp the edges with the tines of a fork to make a tight seal. Dust the agnolotti and a sheet pan with cornmeal to prevent sticking, then lay the agnolotti out on the sheet pan to dry slightly while assembling the rest.
• Bring a large pot of salted water to a boil and cook the agnolotti until they float to the top, about 4 minutes. Lift the agnolotti from water with a large strainer or slotted spoon.
• To serve: Place agnolotti on a plate and pour shrimp sauce over them. Garnish with Opal basil buds and flowers and some black pepper, Parmesan, snow peas and a drizzle of basil oil.
• Combine the peas, ricotta, olive oil and some salt in a food processor and pulse together until well combined. Set aside.
• Sweat the onions, garlic, lemon peels, thyme, fennel and shrimp shells in the olive oil in a large pot over medium heat, 5 minutes. Add wine and continue to cook until reduced by half, about 3 minutes. Strain through a colander into a pot and add the cream. Bring to a boil and keep cooking until reduced by half, about 3 minutes, then lower the heat and add the shrimp. Cook until the shrimp are just pink, being careful to not overcook. then turn off the heat.
• Set aside and keep warm.
• Bring a small pot of water to a boil and prepare a large bowl of ice water. Add the basil and cook for less than 1 minute. Take out the basil and place into the ice bath.
• Combine the blanched basil, canola oil and salt in a blender; blend on high until smooth. Transfer to a squeeze bottle.

Steps:

• Bring a large pot of salted water to a boil. In a heavy saute pan, add chicken stock, chopped sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.
• Cook the agnolotti in the water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter. Serve in soup plates and shave white truffles on top.
• To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.
• In a medium saute pan, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and thickly coats the back of a spoon.
• Transfer mixture to a medium bowl. Stir in the cheeses and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.
• Make the agnolotti: Roll out the dough very thin. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges.
• Yield: about 2 cups of filling, makes about 100 agnolotti
• In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic and let rest at room temperature for 30 minutes to 1 hour.
• Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
• If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic.
• Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).

Steps:

• For filling:
• Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• For piedmontese pasta dough:
• Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
• Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
• Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
• Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.

Steps:

• In a medium heavy-bottomed skillet, melt butter over medium-high heat. Add onions. Cook until onions are soft and have lost their moisture. It may be necessary to adjust the heat so that onions do not brown. Reduce heat to medium-low, and continue to cook so that onions brown slowly, stirring frequently, until dark brown but not burned, about 45 minutes total cooking time. It may be necessary to adjust the heat to prevent them from burning.
• Heat olive oil in a medium skillet. Crumble sausage into skillet. Cook, stirring occasionally, over medium-high heat until lightly browned. Do not to let the meat dry out. Add cream, and cook, stirring, for 2 minutes. Transfer to a large heat-proof bowl. Break sausage into marble-size pieces, if necessary. Set aside.
• Bring a large pot of salted water to a boil. Add peas and onions to sausage in bowl. Add agnolotti to boiling water. Place bowl over pot of boiling water to warm through. Cook until al dente, following label directions. Strain pasta, and add to bowl with sausage mixture along with a few tablespoons boiling water. The sauce should not be wet or runny. The agnolotti should be well coated and shiny from the sauce. Transfer to serving dishes, and season with pepper. Serve immediately.