Search

Braised Spring Onion Agnolotti del Plin

For the onions…

Slice 4-5 large spring onion bulbs in half lengthwise and soak in cold water for about 10 minutes to release any dirt between the layers (this can equally be done with leeks using the same method). Drain, rinse again, pat dry, and season with salt and pepper. Melt 2-3 tablespoons of butter in a Dutch oven or large saute pan over medium-high heat. Add onions cut-side down and saute until browned; flip and repeat. Deglaze the pan with 1 cup of white wine and simmer until reduced by about half. Add stock (I used vegetable stock) until the onions are ⅔-¾ submerged and cook over low heat until very tender and the sauce has thickened, about 45 minutes, adding additional stock as needed. Remove the onions from the pan and set aside (do NOT discard braising liquid!).

For the filling…

Once cooled, finely chop the majority of the onions, reserving a couple for garnish (optional), and combine with about 4 ounces of whole milk ricotta. Season to taste with salt, pepper, and lemon juice. Alternatively, blitz in a food processor until smooth.

Time to shape…

  1. Using your usual egg pasta dough, roll a portion into a thin sheet (setting 6 on my Marcato hand roller). 

  2. Dot about ¼ teaspoon portions of filling along the width of the bottom of the sheet, leaving a small gap between the edge of the filling pockets, as well as gaps between each portion. Lightly brush water across the top and between the filling pockets.

  3. Beginning at the bottom, gently fold the pasta sheet over itself to encase the filling. Press any trapped air out of the pockets and firmly seal the top edge. To seal the sides, pinch the pasta sheet upwards between your thumb and pointer fingers (it should stand vertically).

  4. Using a fluted cutter, trim the top edge close to the filling but leaving enough overhang to prevent leakage. Make individual cuts in the gaps between each pillow by pushing the cutter forward so the pasta folds over itself and creates a small wrinkle. Trim around the filling as needed and repeat!

Finishing touches…

Cook agnolotti in well-salted water and add directly to the pan with the braising liquid, along with another tablespoon or two of butter to coat the pasta--the resulting sauce should be smooth and glossy (if you’re low on braising liquid, add additional stock as needed and simmer until slightly reduced before adding the butter and agnolotti). Adjust seasoning as needed and serve immediately, topped with Parmesan, torn tarragon, and the remaining braised onions. Enjoy!


1,472 views

© 2020 by Pasta Social Club LLC

  • White Instagram Icon
  • White Pinterest Icon
  • White Facebook Icon
0