Agnolotti Recipe
morel mushrooms, english pea farce, beurre blanc with herbs
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Ingredients
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Pasta Dough
Filling
Beurre Blanc
Method
Pasta Dough
- 1
Prepare the Dough
In a large bowl, mix flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead until smooth, then wrap in plastic wrap and let rest for 30 minutes.
Filling
- 2
Forming Agnolotti
- 3
Shape the Agnolotti
Roll out the pasta dough into thin sheets. Place small mounds of filling on the dough, fold over, and cut into squares, sealing the edges carefully to avoid filling leaks.
Beurre Blanc
- 4
Make the Beurre Blanc Sauce
In a saucepan, combine shallots and white wine. Reduce over medium heat until almost dry. Gradually whisk in cold butter until emulsified. Stir in fresh herbs, salt, and pepper.
Cooking
- 5
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes or until they float to the surface. Drain and gently toss with the beurre blanc sauce before serving.
