Best 5 Agnolotti With Sweet Peas And Goat Cheese Recipes

SWEET PEA AGNOLOTTI WITH POACHED SHRIMP AND BASIL

Steps:

• For the pasta dough: In a stand mixer fitted with the dough hook, combine the flour and 1/2 teaspoon salt. Add the egg yolks, one at a time, and continue to mix. Drizzle in 1 tablespoon olive oil and continue to incorporate all the flour until it forms a ball.
• Sprinkle some flour on a work surface, then turn the dough out onto the work surface. Knead and fold the dough until elastic and smooth, about 10 minutes. Brush the surface with some olive oil and wrap in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half; cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine two or three times with rollers set on the widest setting, pulling and stretching the sheet of dough with the palm of your hand as it emerges from the rollers.
• Narrow the setting and crank the dough through again two or three times. Continue narrowing until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it). Dust the sheets of dough with flour as needed and continue to roll out the rest of the dough.
• Beat the whole egg with 1 tablespoon water to make an egg wash. Dust the counter and a sheet of dough with flour, and lay out the long sheet of pasta on the counter. Brush the top with the egg wash, which acts as a glue. Drop tablespoons of the pea filling on half of the pasta sheet, about 2 inches apart. Fold the other half over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into half-moons, and crimp the edges with the tines of a fork to make a tight seal. Dust the agnolotti and a sheet pan with cornmeal to prevent sticking, then lay the agnolotti out on the sheet pan to dry slightly while assembling the rest.
• Bring a large pot of salted water to a boil and cook the agnolotti until they float to the top, about 4 minutes. Lift the agnolotti from water with a large strainer or slotted spoon.
• To serve: Place agnolotti on a plate and pour shrimp sauce over them. Garnish with Opal basil buds and flowers and some black pepper, Parmesan, snow peas and a drizzle of basil oil.
• Combine the peas, ricotta, olive oil and some salt in a food processor and pulse together until well combined. Set aside.
• Sweat the onions, garlic, lemon peels, thyme, fennel and shrimp shells in the olive oil in a large pot over medium heat, 5 minutes. Add wine and continue to cook until reduced by half, about 3 minutes. Strain through a colander into a pot and add the cream. Bring to a boil and keep cooking until reduced by half, about 3 minutes, then lower the heat and add the shrimp. Cook until the shrimp are just pink, being careful to not overcook. then turn off the heat.
• Set aside and keep warm.
• Bring a small pot of water to a boil and prepare a large bowl of ice water. Add the basil and cook for less than 1 minute. Take out the basil and place into the ice bath.
• Combine the blanched basil, canola oil and salt in a blender; blend on high until smooth. Transfer to a squeeze bottle.

AGNOLOTTI WITH SWEET PEAS AND GOAT CHEESE

Steps:

• For filling:
• Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• For piedmontese pasta dough:
• Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
• Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
• Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
• Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.

SWEET PEA AND BLACK PEPPER AGNOLOTTI

Steps:

• For the filling and sauce: Shred the Sartori Black Pepper BellaVitano® on the large holes of a box grater. Place 1/2 cup of the cheese in an airtight container in the refrigerator for serving. Reserve the remaining cheese for the filling.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat until foamy, but not brown. Add the leeks, shallots and 1 teaspoon salt and cook, stirring frequently, until softened and translucent, but not brown, about 5 minutes. Add the peas and cook until heated through and softened, but still bright green, about 1 minute. Transfer the mixture to a food processor and add the lemon zest, 1 tablespoon butter, 1/2 teaspoon salt and the reserved Sartori Black Pepper BellaVitano®. Process, scraping down the sides as needed, until smooth. Let cool to room temperature, then transfer to a pastry bag fitted with a 3/4-inch-wide plain tip.
• For the pasta dough: Whisk the oil, whole eggs and yolk with a fork in a large liquid measuring cup.
• Put the flour and a large pinch of salt in a food processor and pulse briefly to combine. With the motor running, slowly add the egg mixture through the feed tube and process until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
• Transfer the dough to a floured work surface and knead several times until it comes together in a smooth ball. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
• Anchor a pasta machine to your countertop or fit a stand mixer with the pasta attachment. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
• Flatten the dough piece into a rectangle and lightly dust with flour. Roll it through the pasta machine. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time. Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough to see your hand through. Cover the dough sheet with plastic wrap. Repeat the folding and rolling process with the 3 remaining pieces of dough, covering each dough sheet as you finish.
• Lightly dust a baking sheet with flour. Starting 1 inch from one end of a sheet of dough, pipe an even line of filling all the way down it, stopping 1 inch from the other end. Fold the dough over so that it extends about 1 inch past the filling and press to seal the long edge. Trim the excess dough from the sealed side with a fluted pasta wheel. Seal the ends by pinching them together. With your thumb and forefinger, pinch every inch along the dough sheet to make little pockets of filling (short fingernails work best here so the dough doesn't tear). Use the fluted pasta wheel to cut between each pocket, starting closest to you and pushing firmly away, creating little purses. Transfer to the baking sheet and repeat with the remaining dough and filling. Refrigerate until ready to cook.
• Bring a large pot of salted water to a boil over high heat.
• Combine the lemon juice, 1/2 teaspoon salt, 2 tablespoons water and remaining 5 tablespoons butter in a large skillet. Heat over medium heat, swirling often, until the butter is melted and the sauce is emulsified.
• Add the agnolotti to the boiling water and stir. Once they float to the surface, let them cook for about 1 minute. Use a spider or slotted spoon to transfer the agnolotti to the skillet and coat in the sauce. Gently transfer to a warm serving platter, top with the reserved 1/2 cup
• Sartori Black Pepper BellaVitano® and sprinkle with the mint and black pepper.

AGNOLOTTI WITH SAUSAGE

Steps:

• In a medium heavy-bottomed skillet, melt butter over medium-high heat. Add onions. Cook until onions are soft and have lost their moisture. It may be necessary to adjust the heat so that onions do not brown. Reduce heat to medium-low, and continue to cook so that onions brown slowly, stirring frequently, until dark brown but not burned, about 45 minutes total cooking time. It may be necessary to adjust the heat to prevent them from burning.
• Heat olive oil in a medium skillet. Crumble sausage into skillet. Cook, stirring occasionally, over medium-high heat until lightly browned. Do not to let the meat dry out. Add cream, and cook, stirring, for 2 minutes. Transfer to a large heat-proof bowl. Break sausage into marble-size pieces, if necessary. Set aside.
• Bring a large pot of salted water to a boil. Add peas and onions to sausage in bowl. Add agnolotti to boiling water. Place bowl over pot of boiling water to warm through. Cook until al dente, following label directions. Strain pasta, and add to bowl with sausage mixture along with a few tablespoons boiling water. The sauce should not be wet or runny. The agnolotti should be well coated and shiny from the sauce. Transfer to serving dishes, and season with pepper. Serve immediately.

PASTA WITH CREAMY GOAT CHEESE AND SNAP PEAS

Steps:

• Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
• Pluck off and discard the ends of the snap peas.
• In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve 1/4 cup of the cooking liquid.
• Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
• Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.