A little taste of Spring no matter the time of year!
Pasta Dough
200 g Bread Flour
100 g Semolina Flour
3 Eggs + 3 Egg Yolks (6 egg yolk in total)
2 Tbsp Olive Oil
pinch of salt
Combine the flours, eggs, olive oil, and salt and knead until smooth. Wrap in plastic and let the dough rest for 2 hours. Divide the dough into quarters. Roll out a quarter at a time, keeping the remaining dough wrapped up so it doesn’t dry out. The dough should be thin enough that you can somewhat see through it. If you are using a Marcato pasta machine, roll it to #8 in terms of thinness.
Sweet Pea & Ricotta Filling
10 oz Frozen Sweet Peas (1 package)
1/3 Cup Ricotta
1 Tbsp Unsalted Butter
Mint Leaves (to taste)
Salt (to taste)
Pepper (to taste)
Pour the frozen sweet peas into a sautée pan with 1/4 Cup Water on medium-high heat for 4 - 5 minutes or until the peas are warmed through. Be careful to not overcook the peas in order to preserve the bright green color. Overcooked peas will turn yellow and dull.
Combine the peas, ricotta, butter, mint, salt, and pepper in a food processor until the consistency is smooth.
For convenience, put the filling into a piping bag and pipe out equally spaced out dollops on your pasta sheet. Fold the pasta sheet in half, pinching up on the sides, and pressing down in the front.
Cook the agnolotti in boiling water for about 2 minutes before tossing in the mint butter sauce.
Top with crispy lardons.
Mint Butter Sauce
1/2 bulb Shallot (sliced thinly)
2 stems Mint (including leaves)
Lemon Juice (from 1/2 a lemon)
8 Tbsp Unsalted Butter (1 stick, cubed)
1 Tbsp AP Flour
1/2 Cup Pasta Water (reserved from cooking the agnolotti)
Place a pan on medium-low heat. Melt 1 Tbsp butter and add in shallots and mint. Sweat the shallots until translucent. Then add in 1 Tbsp flour to make a roux. This will help thicken the sauce. Once the roux is a light brown color, add in the pasta water. Make sure to constantly stir the sauce. Take out the mint stems. Then add in the remaining butter one tablespoon at a time. Make sure that the first tablespoon is completely incorporated and emulsified before adding in the next tablespoon. After the butter is all incorporated, squeeze in the juice of half of a lemon to finish the sauce.