Recipe Archives->Pasta->Agnolotti 02

Agnolotti with Peas and Cheese
Makes 6 first-course servings.
                                                                                
1/2 cup heavy whipping cream for fresh peas or 3 tablespoons for frozen
1 tablespoon sugar
1 garlic clove, flattened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh green peas (from about 16 ounces) or 1 1/4 cups frozen petite peas
1/4 cup soft fresh goat cheese (about 2 ounces)
2 tablespoons mascarpone cheese
2 teaspoons chopped fresh thyme
                                                                                
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
6 large egg yolks
1 whole egg
1 1/2 teaspoons extra virgin olive oil
2 tablespoons (about) water
                                                                                
3/4 cup (1 and 1/2 sticks) butter
Chopped fresh thyme
Parmesan cheese shavings

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 puree
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. Cover and keep chilled.

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. (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. 

Printable version: agnolotti02.txt.