Asparagus Agnolotti Recipe
Recipe information
Make Asparagus Agnolotti in just 2h . toasted pasta pearls simmered with seafood broth with mussels, clams, calamari and shrimp
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Ingredients
Pasta Dough
Asparagus Filling
Seafood Broth & Seafood
Finishing & Assembly
Pasta Dough
1. Make the dough
On a clean work surface, mound the 00 and semolina flours and make a large well. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 tsp salt. Using a fork, begin whisking the eggs and gradually incorporate the flour from the inner walls until a shaggy dough forms. If dough is too dry, add water 1 tsp at a time; if too sticky, dust with a little flour.
2. Knead and rest
Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes while preparing filling and broth.
Asparagus Filling
3. Prepare asparagus
Trim woody ends from asparagus and cut into 1/2-inch pieces. Reserve 8–10 tips for garnish if desired. Blanch the cut stalks (not tips) in boiling salted water for 1 minute until bright green, then shock in ice water. Drain thoroughly and squeeze out excess water from the asparagus.
4. Sauté and purée
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the blanched asparagus pieces and sauté 1–2 minutes to remove raw edge. Transfer to a blender or food processor. Add ricotta, Parmesan, lemon zest, lemon juice, 1 egg yolk, 1/2 tsp salt and 1/4 tsp pepper. Purée until smooth but with a little texture; scrape into a bowl and taste, adjusting seasoning.
5. Chill filling
Place filling in refrigerator to firm for 15–20 minutes. This makes it easier to portion small mounds for agnolotti.
Assembling Agnolotti
6. Roll the pasta
Divide rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece to progressively thinner settings until you reach about 1.5–2 mm thickness (thin but not translucent). Keep sheets covered to prevent drying.
7. Portion filling
Place small teaspoons (about 6–8 g each) of asparagus filling in rows every 1 inch along one sheet. Brush around each mound lightly with water or beaten egg white to seal.
8. Form agnolotti
Fold the sheet over the filling line to meet the bottom edge. Press gently around each mound to expel air and seal, then use a ravioli wheel or knife to cut between mounds. Press edges with a fork or crimp to ensure they are well sealed. Repeat with remaining sheets. Dust finished agnolotti lightly with semolina to prevent sticking. Yield: about 30–36 agnolotti.
9. Optional drying
If not cooking immediately, place on a floured tray in a single layer and refrigerate up to 2 hours or freeze on tray then transfer to a bag for longer storage.
Seafood Broth & Seafood
10. Prep seafood
Rinse mussels and clams under cold water, discard any open ones that do not close when tapped. Pat shrimp dry. If using whole calamari, slice into 1/2-inch rings. Keep all refrigerated until ready to cook.
11. Start the broth
In a large, wide sauté pan or shallow pot, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add minced shallots, garlic and diced fennel; sweat gently 3–4 minutes until translucent and aromatic but not browned.
12. Deglaze and simmer
Increase heat to medium-high and add 1/2 cup white wine; simmer 1–2 minutes to reduce slightly. Add 3 cups fish stock and 1/2 cup clam juice (if using). Season with 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer.
13. Cook shellfish
Add clams and mussels to the simmering broth, cover, and cook 3–5 minutes until shells open. Remove opened shellfish with a slotted spoon to a bowl, leaving broth in pot. Discard any unopened shells after 5 minutes.
14. Finish seafood
Add calamari rings and shrimp to the simmering broth and cook 1–2 minutes until shrimp are opaque and calamari is tender (avoid overcooking). Return mussels and clams to the pot to rewarm. Keep broth at a gentle simmer; taste and adjust seasoning.
Cooking Agnolotti & Finishing
15. Cook agnolotti
Bring a large pot of salted water to a rolling boil. In the meantime, bring the seafood broth to a gentle simmer. Cook agnolotti in the boiling water in batches for 2–3 minutes (fresh pasta cooks quickly) until they float and are tender. Use a slotted spoon to transfer cooked agnolotti directly into the simmering seafood broth (do not overcook or let them sit in water).
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