Banana Pudding

INGREDIENTS

Filling

  • 1/2 lb ricotta

  • 2 oz pecorino, grated

  • 2 oz leeks, sweated

  • 1 ea lemon, zested

  • 1/2 tbsp thyme, finely chopped

To serve

  • as needed chicken reduction

  • as needed salt and black pepper

  • as needed garlic compound butter

  • as needed parmesean block

  • 1-2 grates lemons, for zest

  • as needed arugula

  • as needed marchand mushrooms (see recipe)

  • as needed oven dried cherry tomatoes

Directions

Filling:

  1. Combine with ricotta cheese, pecorino, leeks, lemon zest, and thyme.

  2. Taste for seasoning. Add filling to a piping bag.

  3. Pipe ½ tsp dots of your filling in 3cm intervals along the pasta. Ideally you should fit 5 per pasta sheet.

  4. Carefully fold over the pasta and push down to seal, making a tube. Trim away any excess pasta.

  5. Use your fingers to pinch between the filling to seal and create pockets.

  6. Fold the pasta forwards to make a flap then use a pasta wheel for a fluted effect or a sharp knife to separate each pocket.

To serve:

Do this in batches!

  1. In salted boiling water, cook agnolotti until pasta is tender. (drop an extra so you can taste one)

  2. In a saute pan, reheat chicken reduction to barely a simmer.

  3. Immediately remove agnolotti from the blanch pot and shake gently to remove excess water.

  4. Add agnolotti to chicken reduction.

  5. Allow the agnolotti to marry for 1 or 2 minutes.

  6. Adjust consistency of sauce to light nappe. Add pasta water if it becomes too thick.

  7. Mount in compound butter, parmesan, and a zest of lemon.

  8. Taste and adjust for seasoning then add arugula to barely wilt the greens.

  9. On a hot plate, place an odd number of agnolotti. Drizzle with sauce and lightly wilted arugula.

  10. Carefully garnish the plate with hot marchand mushrooms and oven dried tomatoes.

  11. Shave parmesan cheese on top to order and finish with lemon zest.

PASTA DOUGH

Yields enough for four batches of agnolotti

INGREDIENTS

  • 3 1/2 oz ap flour

  • 3 oz semolina flour

  • 6 oz 00 flour

  • 1 tsp salt

  • 2 ea whole eggs

  • 5 ea egg yolks

  • 1 tbsp milk

  • 1 tbsp EVOO

DIRECTIONS

  1. In a mixing bowl, whisk ap flour, semolina flour, 00 flour and salt.

  2. Dump the flour mixture onto a work surface and create a "well". Make sure it is wide.

  3. In the mixing bowl, combine eggs and EVOO. Whisk well with a fork.

  4. In the center of the flour "well", add the egg mixture.

  5. Slowly start to incorporate the flour into the wet ingredients.

  6. Mix until a dough ball is formed. Begin working dough and sprinkled with "bench" flour, as needed.

  7. Work the dough by hand for ten minutes until it is smooth and taunt.

  8. Cover dough; rest 30 minutes. Roll out into desired shapes.

  9. FOR KITCHEN AID ATTACHMENT- Agnolotti: #5 TWICE

  10. Any remaining pasta dough should be wrapped tightly or cryovaced for longer shelf life.

A favorite of

Jessica Sigmundsson