Asparagus Agnolotti Recipe

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.

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.

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.

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.

Chill filling

Place filling in refrigerator to firm for 15–20 minutes. This makes it easier to portion small mounds for agnolotti.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

Combine and coat

Gently stir the agnolotti in the seafood broth to let them absorb flavor for 30–60 seconds. Add 2 tablespoons of olive oil or a splash of browned butter to enrich the broth and keep pasta from sticking. Stir in chopped parsley and adjust salt/pepper as needed.

Plate

Ladle several agnolotti into shallow soup bowls, spoon generous amounts of seafood and broth over them, and arrange shrimp, mussels and clams attractively. Garnish with reserved asparagus tips, a sprinkle of grated Parmesan, toasted pine nuts or breadcrumbs if using, and a lemon wedge.