Agnolotti Recipe
LOUISIANA JUMBO LUMP BLUE CRAB, BLISTERED ARTICHOKE, CRUSHED LEMON BIANCO
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix with a fork until combined, then knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the blue crab meat, chopped blistered artichokes, ricotta cheese, chopped parsley, lemon zest, and season with salt and pepper to taste. Mix gently until well combined. Set aside.
Assembling the Agnolotti
- 3
Roll and Fill
After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. Cut into squares (about 3x3 inches). Place a small spoonful of filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Ensure there are no air pockets.
Cooking the Agnolotti
- 4
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and set aside.
Making the Sauce
- 5
Prepare the Sauce
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the lemon juice and heavy cream, and bring to a gentle simmer. Season with salt and pepper to taste.