Ingredients for Pasta Dough:
2 c. flour
1 tsp. salt
1 Tbsp. Rosemary Olive Oil
plus 1 Tbsp. cornmeal or semolina flour for tossing and 1 egg beaten with 1 tsp of water for egg wash
Ingredients for Ricotta Filling:
15 oz. whole milk ricotta
1 lemon, zested
1 garlic clove, peeled and minced
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh basil, chopped
1/2 tsp salt
pinch of cracked black pepper
pinch of crushed red pepper flakes (optional)
Ingredients for Spring Vegetable Sauce:
4 Tbsp. salted butter
4 Tbsp. Rosemary EVOO
1 c. fresh peas
1 c. asparagus tips
2 oz. prosciutto
salt and pepper to taste
1/2 c. Fig Balsamic, for reduction
For the pasta, add flour to a large bowl and season with salt. Mound flour in the bowl, making a well in the center. Crack eggs into the center and drizzle with olive oil. Using a fork, whisk the eggs and oil together until blended, then slowly begin incorporating the flour into the egg mixture center. Once the majority of the flour has been blended with the eggs, use your hands to work the dough together into a ball. Set aside.
In a medium bowl, make your filling by combining ricotta, lemon zest, garlic, chives, basil, salt, pepper, pepper flakes, whisk to combine and set aside.
Lightly flour a clean work surface and cut the pasta dough ball into quarters. Using a pasta roller, roll the dough into thin sheets. Place a heaping teaspoon of ricotta filling on the pasta sheets, about 1 inch apart and with a 1 inch border around the edges. Lightly brush egg wash around each mound of filling. Fold the pasta sheet up and over the filling and gently press down with your hands to seal. Pinch the gaps in between the mounds of filling to seal as well. Using a fluted pasta cutter, trim around each, forming little rectangular parcels. repeat this process for the remainder of pasta dough and filling. Toss filled agnolotti with a little cornmeal/semolina and set aside on a parchment lined baking sheet.
Create Fig Balsamic reduction by adding balsamic to a small saucepan and bring to a simmer over medium-high heat. Continue to simmer the vinegar until it has reduced by half, forming a glaze. Remove from the heat and set aside.
Fill a large pot with salted water and bring to a boil over high heat. Once boiling, add agnolotti (working in batches if necessary) and cook until pasta parcels begin to float, about 2 minutes. Use a slotted spoon to remove the agnolotti and set aside (reserve pasta water for finishing).
For the Spring Vegetables in Sauce, melt butter in a large skillet over medium heat. Once the butter is melted, whisk in the olive oil. Once the mixture is hot, add peas and asparagus and saute until tender-crisp, about 2 minutes. Add 1/4 cup of hot pasta water to the skillet and bring to a simmer stirring occasionally. Once the sauce has thickened slightly, add cooked agnolotti and toss to coat in the sauce.
Portion pasta, veggies and prosciutto between the plates and drizzle with balsamic before serving.