Mushroom Agnolotti Recipe

On a clean work surface or in a large bowl, combine 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 beat the eggs and gradually incorporate flour from the edge until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too sticky, dust with a little flour; if too dry, add a teaspoon of water. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep unused pieces covered while you roll one piece at a time into a thin sheet (about 1–1.5 mm) using a pasta machine or rolling pin.

While the dough rests, prepare the filling. Thinly slice the shallot and mince the garlic cloves. Clean and coarsely chop the mushrooms so pieces are small and uniform.

Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Add the shallot and cook 2–3 minutes until translucent.

Add the mushrooms and spread into an even layer. Cook without stirring for 2 minutes to encourage browning, then stir and continue cooking 4–6 minutes until they release their liquid and it evaporates and the mushrooms are golden.

Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant. Deglaze with 2 Tbsp white wine and cook until alcohol smell dissipates and pan is nearly dry.

Remove from heat and transfer mushrooms to a bowl to cool slightly. When warm (not hot), fold in the goat cheese and ricotta, mixing until smooth but still slightly textured. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Refrigerate filling while you roll pasta if necessary so it firms slightly for easier piping.

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on a piece of foil, drizzle with 1 tsp olive oil (from pantry) or a small pat of butter, wrap tightly and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze roasted garlic out of skins and mash into a paste.

In a small saucepan over medium heat, melt 1 tbsp butter. Add the mashed roasted garlic and cook 30 seconds to bloom the flavor. Add 1/2 cup stock and bring to a gentle simmer, scraping up any browned bits.

Stir in 1 cup heavy cream and simmer gently until slightly thickened, about 5–7 minutes. Whisk in 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Keep warm on very low heat. If sauce thickens too much, thin with a tablespoon or two of stock or cream to desired consistency.

For the shallot crisps: heat neutral frying oil in a small saucepan or deep skillet to 350°F (175°C). Test temperature by dropping a thin shallot slice; it should sizzle immediately. Fry shallot slices in batches until golden brown and crisp, about 45–90 seconds per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with a pinch of salt. Set aside.

For the chive oil: place 1/4 cup chopped chives and 1/3 cup extra-virgin olive oil in a blender or small food processor. Pulse until bright green and smooth, about 20–30 seconds. Strain through a fine sieve or cheesecloth into a small bowl to remove solids, pressing to extract oil. Season with 1/4 tsp salt. Keep at room temperature or refrigerate briefly; bring back to room temp before using.

Lay a sheet of rolled pasta on a lightly floured surface. Using a teaspoon or small piping bag, place 1 tsp (about 6–8 g) of mushroom-goat cheese filling every 1.5 inches in two parallel rows along the pasta sheet.

Brush a thin line of water or beaten egg around the filling between the rows and along the edges. Fold the pasta sheet lengthwise over the filling and press gently around each mound to seal out air, then use a fluted pastry wheel or knife to cut between mounds to form individual agnolotti. Press edges firmly to seal; use a light dusting of flour to prevent sticking.

Bring a large pot of salted water to a rolling boil. Cook agnolotti in batches (do not overcrowd) for 2–3 minutes until they float and the pasta is tender but still toothsome. Remove with a slotted spoon into a warm bowl.

In a large sauté pan over medium heat, melt 1 tbsp butter. Add the freshly cooked agnolotti and gently toss for 30–45 seconds to coat, adding a few tablespoons of the reserved pasta cooking water if needed to loosen.

Spoon roasted garlic cream onto serving plates, arrange agnolotti on top, and spoon a little chive oil around and over the pasta. Scatter shallot crisps on top, sprinkle minced chives and optional grated Parmesan. Finish with a light grinding of black pepper.