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Agnolotti_forest_and_marcy_
Harry Weir and Brian Clarke
Recipes

Agnolotti Of Ricotta With Artichoke And Cep Butter

This recipe from Forest Avenue requires a bit of effort but is definitely worth it.

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Serving: 10-12
Time: 1hr +
Difficulty: Medium

Ingredients

For the pasta:

  • 500g 00 flour
  • 1 pinch salt
  • 4 egg yolks
  • 4 whole eggs
  • 1 teaspoon extra virgin olive oil

For the pasta filling:

  • 200g ricotta
  • 40g aged Parmesan, grated
  • Cracked black pepper
  • 2 tablespoons chopped chives
  • Lemon juice, to taste

For the artichoke purée:

  • 400g Jerusalem artichoke 
  • 1 pinch salt, to taste
  • 300ml milk
  • 100ml cream
  • 15g butter

For the cep butter

  • 200g salted butter, at room temperature
  • 50g dried ceps

For the pickled cabbage:

  • 1 head pointed or Savoy cabbage
  • 200ml water 
  • 100ml Chardonnay vinegar
  • 50g caster sugar

To garnish:

  • Parmesan
  • Grated truffle, optional

Directions

  1. To make the pasta, place the flour and salt into a Robot Coupe mixer and blend, slowly adding the eggs and the extra virgin olive oil. Blend until a rough dough is formed. Remove from the machine and knead into a smooth dough. Alternatively, this can all be done by hand. Wrap in clingfilm and set aside.
  2. To make the filling, place all ingredients into a bowl and mix to incorporate into a smooth paste. Place filling into a piping bag.
  3. To make the purée, place the artichokes onto a baking tray with a sprinkle of salt. Wrap in tinfoil and bake in a preheated oven at 180ºC/gas mark 4 for one hour or until tender. Remove and peel. Discard the skin and place flesh into a pot with the milk and cream. Bring to the boil, then simmer for five minutes. Blend and add the butter. Season and pass through a fine sieve. Set aside.
  4. For the cep butter, place the ceps into a blender and bring to a powder. Beat the cep powder with the butter until well mixed. Wrap into a tube with clingfilm and set aside in the fridge.
  5. For the pickled cabbage, break the head of cabbage down into individual sheets of cabbage. Blanch in boiling salted water for two to three minutes, then refresh in ice-cold water. Remove, then cut cabbage sheets into rounds using a pastry cutter. Make the pickle by placing water, vinegar and sugar into a pot and bringing to the boil. Pour over the cabbage discs and set aside.
  6. To prepare the agnolotti, roll lengths of pasta through a pasta machine. Using a piping bag, pipe the filling along the length of the sheet of pasta. Spray the pasta with some water. Roll the top of the pasta over the filling and press down to form a cannelloni. Pinch the filling along the length of the pasta tube. Use a pizza cutter to cut out agnolotti along with each pinch. Place onto a lightly floured tray and allow to dry for 10 -12 minutes. 
  7. To serve, bring a pot of water to the boil and blanch the agnolotti. Heat a saucepan with a teaspoon of the cep butter. Add a tablespoon of the pasta water to emulsify with the cep butter. Use a sieve to remove the agnolotti and place carefully into the saucepan. Add a teaspoon of artichoke purée and adjust the consistency with more pasta water if necessary. Season with a pinch of salt, black pepper and a dash of lemon juice before placing into a bowl. Garnish with the pickled cabbage and finish with grated truffle and Parmesan.

Tips

You can also finish with some toasted hazelnuts and fried garlic breadcrumbs.