Sweet Potato & Fermented Garlic Agnolotti with Walnut Butter Sauce
A tasty, complex vegetarian dish with great flavors. These Agnolotti will impress on date nights, wine dinners or any other special occasions.
Equipment
- pasta machine
- mixing bowl
- large pot
- pan
Ingredients
For the Pasta Dough
- 300 g 00 pasta flour
- 2 eggs
- 2 egg yolks
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 pinch salt
For the Agnolotti
- 2 medium sweet potato
- 1 leek only green part needed
- 30 g black fermented garlic
- 45 g pecorino cheese
- 1 egg
- 2 tablespoon olive oil
- salt, pepper
For the Walnut Butter
- 45 g walnuts
- 1 bunch chives
- ½ lemon
- 120 g unsalted butter
Instructions
For the Pasta Dough
- Add all ingredients in a food processor and mix for 10 seconds until a crumbly dough forms.
- Place the dough on a floured surface and knead for 2 minutes. The dough has to be elastic but firm. If it's too wet, add a bit more flour.
- Wrap the dough in cling film and rest for 30 minutes in the fridge.
For the Filling
- Cut the sweet potato lengthwise in half and roast in the oven with some olive oil and salt. Once cooked scoop out the flesh and use a fork to mash the sweet potato.
- Wash the leek before cutting it lengthwise in half. Then cut into thin strips. Heat a pan with olive oil, add the leek, season with salt and pepper and cook for about 5 minutes.
- Now add the leek to the sweet potato mix.
- Remove the black garlic from the skin and cut into small pieces. Add to the sweet potato mix and adjust seasoning with salt and pepper.
- Add the grated pecorino and set aside. Break an egg into a bowl and whisk with a fork until smooth.
- Roll out the pasta dough into 2mm thin sheets. Place a teaspoon of the filling in 3cm intervals and brush the outside of the pasta sheet with the egg. Fold the pasta over the filling and press down forming small pillows.
- Turn the dough in an upright position so the pillows stand up. With your fingers, press between the fillings, to seal and perfect those beautiful pillows
- Cut with a knife between the pasta pillows and place the Agnolotti on a floured tray. Repeat the process to have at least 20 Agnolotti.
For the Walnut Butter
- Toast the walnuts lightly in a hot pan and set aside. Once cooled, roughly chop the walnuts into chunky pieces.
- Cut the chives into small rings.
- Place butter in a pan on high heat. Wait for the butter to reach foaming point, then reduce the heat to low. Once the butter starts browning and turns into noisette butter, add the juice from half a lemon and pop the chopped walnuts into the pan. Set aside.
- Cook the Agnolotti for 4 minutes in boiling salted water. Take the Agnolotti out of the pot with a strainer skimmer or a ladle. Straightaway add to the walnut butter. Swirling the pan in circles, cook the Agnolotti over high heat for another 2 minutes.
- Add chives and plate the Agnolotti in a bowl with a few spoons of the walnut butter.
