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Ricotta Agnolotti with Sautéed Fiddleheads

Ricotta Agnolotti with Sautéed Fiddleheads

This Ricotta Agnolotti with Sautéed Fiddleheads features pillowy pasta parcels bursting with creamy spinach-flecked ricotta paired with garlicky fiddleheads accented with a splash of white wine and a knob of butter.
Prep Time 1 hour
Cook Time 15 minutes
Resting Time for the Pasta Dough 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Pasta Roller

Ingredients
  

Pasta Dough

  • 165g (6oz) all-purpose flour
  • 165g (6oz) durum semolina
  • ¾ tsp salt
  • 4 egg yolks
  • 2 whole eggs
  • 1 tbsp water

Spinach Ricotta Filling

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 2 cups spinach
  • 227g (8oz) full-fat ricotta cheese
  • 1 egg
  • ½ cup Parmigiano Reggiano shredded
  • ½ tsp salt
  • Fresh ground pepper

Ricotta Agnolotti with Sautéed Fiddleheads

  • 454g (1 lb) fiddleheads** washed
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic thinly sliced
  • 1 tsp crushed red pepper flakes
  • ¼ cup white wine
  • 1 batch Ricotta Agnolotti see above
  • 2 tbsp butter
  • ¼ cup Parmigiano Reggiano shredded, for sprinkling
  • fresh pea shoot for serving

Instructions
 

For the Pasta

  • Whisk the flour, semolina, and salt together in a big bowl. Form a well in the center on the mixture with high sides. Place the eggs and egg yolks in the center and add the water.
  • Using a fork, beat the eggs in the center gradually integrated the dry ingredients into the wet until a dough starts to form. Knead the dough until silky and relatively smooth to the touch. The dough will feel dense, that's normal - don't worry about it.
  • Form the dough into a ball and wrap tightly with plastic wrap. Let the dough rest for 30 minutes at room temperature.
  • Once the dough has rested, divide it into 8 pieces. Using a manual or electric pasta roller, roll the dough out into 8 thin sheets. I used the KitchenAid pasta attachment and I rolled my sheets out to setting 5. If you're using a manual machine, roll your dough out to whatever setting will get it thin enough to see your hand through it.
  • Dust the sheets with semolina and place them on a semolina-dusted baking sheet. Wrap with plastic wrap and set aside.

For the Filling

  • Heat the olive oil in a skillet over medium heat until shimmering. Add the garlic and saute until fragrant. Working in batches, add the spinach, waiting for each addition to wilt before adding more.
  • Once the spinach is wilted but not soggy, take the skillet off of the heat and set aside to cool. When the spinach is cool enough to handle. Place it in the center of two layers of cheesecloth. Gather up the edges to form a bundle and squeeze to expel any excess moisture. Transfer the spinach to a large bowl and discard the liquid and the cheesecloth.
  • Add the remaining filling ingredients to the bowl with the spinach and stir to combine. Transfer the filling to the fridge until ready to use.

To Assemble the Agnolotti

  • Fill a pastry bag fitted with a large round tip with the ricotta filling. Pipe a series of teaspoon-sized dollops through the center of a pasta sheet, leaving ¾ inch gap between them. Fold pasta sheet over itself and seal along the sheet's longest edge.
  • Working from the center dollop out, force the air around each dollop out while forming a seal. Once all the dollops are sealed, use a pastry cutter, pasta wheel or pizza cutter and trim the excess pasta along the longest edge. Separate the agnolotti from one another and transfer the finished agnolotti to a baking sheet dusted with semolina flour. Repeat with the remaining pasta sheets.

For the Final Dish

  • Place a large pot of water over high heat and bring to a boil. Add the fiddleheads and boil them for 3-4 minutes. Drain and set aside.
  • Rinse out the pot and refill it with water. Place it once again over high heat and bring the water to a boil.
  • While you're waiting for the water to boil, heat the olive oil in a large deep skillet over medium heat until shimmering. Add the onion and a pinch of salt and saute until translucent. Add the garlic and crushed red pepper flakes and saute until fragrant. Add the fiddleheads and saute until tender. Deglaze the pan with the white wine and turn the heat to low.
  • Once the water is boiling, add the agnolotti and cook for 3 minutes or until the agnolotti are tender and rise to the surface. Using a slotted spoon, remove the agnolotti and place them in the skillet. Add the butter and as much pasta water as you need to form a sauce. Start with a ¼ cup and go from there. Cook until a light, glossy sauce coats the agnolotti.
  • Divide the agnolotti across 4 bowls. Finish each serving with a sprinkling of parm and a handful of pea shoots. Serve immediately.

Notes

**If you can't find fiddleheads, feel free to use asparagus, rapini, or sugar snap peas in their stead. You don't have to blanch asparagus or sugar snap peas but do blanch the rapini as directed above. 
Keyword agnolotti, fiddleheads, Pasta, ricotta