Agnolotti Recipe

Make dough

On a clean work surface pile the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk eggs and gradually incorporate flour from the edges until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons water. Knead for 8–10 minutes until smooth and elastic.

Wrap dough in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

After resting, divide dough into 4 pieces. Keep unused pieces covered. Roll each piece through a pasta machine to thin to about setting 6 (or roll by hand) to create sheets roughly 18 x 6 inches. Lightly dust with flour to prevent sticking.

Prepare corn and butterbeans

If using fresh corn, char the ears over a gas flame or under a broiler until lightly blackened on all sides. Cut kernels off the cob. If using frozen, spread thawed kernels on a sheet and char quickly in a hot skillet until slightly browned. In the same skillet, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil over medium heat. Add the minced shallot and garlic and cook 1–2 minutes until fragrant and translucent.

Add the charred corn kernels and the 1.5 cups drained butterbeans to the skillet. Cook, stirring occasionally, 3–4 minutes to combine flavors. Remove from heat and let cool slightly.

Assemble filling

In a food processor or bowl, combine the corn-butterbean mixture, ricotta, 1/2 cup grated Parmesan, chopped tarragon, lemon zest, lemon juice, salt and pepper. Pulse or mash until the mixture is cohesive but still has some texture (do not over-process smooth). Taste and adjust seasoning. If too loose, chill 10 minutes to firm.

Drain and slice the pickled cherry peppers. Reserve about 2 tablespoons of pickling liquid. Toss the sliced peppers with the pickling liquid to moisten and set aside. These will be used for brightness and slight heat in the finished dish.

Portion filling

Place one pasta sheet on a lightly floured surface. Spoon or pipe small mounds of filling about 1 teaspoon each (roughly 1/2 inch high), spacing them about 1.5–2 inches apart in rows.

Brush a little water or beaten egg along the edges and between the filling rows. Lay a second pasta sheet on top, pressing gently around each mound to seal and expel air. Use a fluted pastry wheel or knife to cut between mounds into individual agnolotti squares or rectangles, then press the edges with a fork or pinch to seal. Alternatively, use a ravioli stamp or mold. Dust finished agnolotti with semolina or flour to prevent sticking.

Place formed agnolotti on a lined tray and chill in refrigerator for 15 minutes to firm before cooking. This helps them hold shape.

Make sauce

In a wide sauté pan over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the minced shallot and garlic and cook 1–2 minutes until softened but not browned. Pour in the white wine to deglaze, scraping any browned bits, and reduce by half (about 1–2 minutes). Add 1/2 cup stock and the reserved 1/2 cup butterbeans; simmer gently 3–4 minutes to warm and lightly braise the beans.

With the back of a spoon, lightly mash a portion of the butterbeans in the pan to thicken the sauce while leaving some whole beans for texture. Stir in 1 teaspoon chopped tarragon, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Swirl in remaining 2 tablespoons butter off-heat to finish the sauce and create a glossy emulsion. Keep sauce warm on very low heat.

Cook agnolotti

Bring a large pot of salted water to a rapid simmer. Gently add chilled agnolotti in batches (do not overcrowd). Cook 2–3 minutes until they float and the pasta is tender but still has a slight bite. Use a slotted spoon to transfer each batch directly into the warm butterbean sauce pan, allowing some pasta water to come with them (about 1/4 cup) to help marry the sauce.

Toss gently in the sauce over low heat for 30–60 seconds to coat. Add the sliced pickled cherry peppers and their reserved pickling liquid, stirring to combine. Adjust seasoning with coarse sea salt and black pepper as needed. If sauce is too tight, add a splash of reserved pasta water.

Turn off heat and stir in remaining 2 tablespoons butter and 1/4 cup grated Parmesan until melted and glossy. Scatter fresh tarragon leaves and a final crack of black pepper.

Divide agnolotti among 4 warm plates, spooning additional butterbean sauce over each portion. Garnish with the remaining grated Parmesan, a few extra sliced pickled cherry peppers for color and brightness, and a light sprinkle of chopped tarragon. Serve immediately.