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Ingredients
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Pasta dough
Filling
Morel-pea-fava brown butter sauce
To finish & serve
Method
Pasta dough
- 1
Make and rest dough
On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Crack the 3 whole eggs, extra yolk, olive oil and 1 tsp salt into the well. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner edges until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust lightly with flour. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes (or refrigerate up to 2 hours).
Filling
- 2
Prepare favas and peas
If using fresh favas, blanch in boiling salted water 1–2 minutes, shock in ice water, then slip skins off each bean. Blanch peas 30–45 seconds if fresh, or thaw frozen peas. Reserve about 2 tablespoons of peas whole for garnish or texture.
- 3
Blend filling
In a bowl, mash about three-quarters of the favas and peas with a fork or pulse once in a food processor so mixture is slightly coarse — you want some texture. Combine mashed beans with drained ricotta, 1/2 cup Parmigiano-Reggiano, 1/4 cup pecorino, 2 tablespoons chopped mint, 1 tsp lemon zest, 3 tsp fine salt, 1 tsp black pepper and the egg white (if using). Taste and adjust seasoning; filling should be well seasoned because the pasta is neutral. Refrigerate filling for at least 15 minutes to firm up for easier piping.
Assembling agnolotti
- 4
Roll dough into sheets
Divide rested dough into four pieces and keep unused pieces wrapped. Using a pasta machine or rolling pin, roll each piece to a thin sheet (about setting 6–7 on a home machine, roughly 1–1.5 mm). Lightly dust sheets with flour to prevent sticking and lay them on a floured surface.
- 5
Shape agnolotti
Place teaspoons (or a small piping bag) of the chilled filling spaced about 1-inch apart in rows along one sheet. Brush edges and between mounds lightly with water or beaten egg white to seal. Fold the top sheet over the bottom, pressing around each mound to remove air and seal. Using a pasta cutter, wheel, or a knife, cut between mounds into individual pillows and press edges to ensure tight seals. Alternatively, cut into rectangles and press edges with a fork. Dust finished agnolotti with a little flour and set on a floured tray while you bring water to a boil. Makes about 30–36 agnolotti depending on size.
Morel-pea-fava brown butter sauce
- 6
Rehydrate morels
Place dried morels in a small bowl and cover with 1 cup hot water. Let soak 20–30 minutes until soft. Lift mushrooms out with a slotted spoon; reserve soaking liquid and strain it through a fine sieve or coffee filter to remove grit; measure out 1/2 cup for the sauce and discard the rest or save for stock.
- 7
Cook mushrooms
Coarsely chop rehydrated morels. In a medium skillet over medium heat, melt 1 tablespoon butter and sauté minced shallot until translucent, 1–2 minutes. Add minced garlic and chopped morels and cook 2–3 minutes until fragrant.
- 8
Finish sauce
Add white wine and let reduce by half. Add the reserved morel soaking liquid (about 1/2 cup) and 6 tablespoons unsalted butter cut into pieces. Cook over medium-low heat, swirling occasionally, until butter foams and then browns lightly with a nutty aroma (watch carefully so it doesn't burn). Stir in the additional 1/4 cup peas and 1 cup prepped favas (or reserve some from filling if you set extra aside), thyme, 1 tsp salt and 1/2 tsp black pepper. Remove from heat and finish with 1 tablespoon lemon juice and 1 tablespoon chopped parsley. Keep sauce warm (low heat) while cooking pasta.
Cooking & finishing
- 9
Cook agnolotti
Bring a large pot of well-salted water to a boil. Gently add agnolotti in batches (do not overcrowd). Fresh pasta will cook quickly — about 2.5–4 minutes depending on thickness. Agnolotti are done when they float and the pasta feels tender. Use a slotted spoon or spider to transfer directly to the skillet with warm brown butter sauce.
- 10
Toss and serve
Gently toss the cooked agnolotti in the morel-pea-fava brown butter over low heat so they are evenly coated, adding a splash of pasta cooking water if the sauce needs loosening. Taste and adjust seasoning. Plate the agnolotti, drizzle with a little extra virgin olive oil, sprinkle 1/4 cup grated Parmigiano-Reggiano, scatter reserved whole peas, a few microgreens or pea shoots, and a pinch of flaky salt. Serve immediately.