Crab Agnolotti

Recipe Information

Ingredients

For the Pasta Dough

• 2 cup semolina (durum) flour
• 1 cup all-purpose flour
• 1 pinch salt
• 1 whole egg
• 3 egg yolks
• 30 g extra virgin olive oil
• 165 g water, room temperature

For the Pasta Filling

• 6 oz ricotta cheese (the thicker, the better)
• ½ cup chives, chopped
• 1 lemon, zested
• 1 pinch salt

For the Crab Sauce

• 3 oz Dungeness crab, cooked and de-shelled
• 2 tbsp butter (divided)
• ½ cup white wine
• ½ cup fennel, julienned
• salt and pepper to taste
• 1 tbsp crème fraîche
• ¼ lemon for juice
• 1 tbsp chives, chopped
• ¼ cup red bell pepper, finely chopped

Directions

Make the Pasta Dough

1. Mix the semolina flour, all-purpose flour, and salt together in a bowl.

2. Make a well in the center of the flour mixture and add the whole egg and egg yolks.

3. Add the water and olive oil to the well.

4. Mix everything together, then begin kneading the dough until fully incorporated with no lumps.

5. Cover the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

1. If the ricotta is too loose, strain it through cheesecloth to remove excess moisture.

2. Mix the ricotta, chopped chives, lemon zest, and salt together in a bowl.

3. Transfer the filling mixture into a piping bag.

Assemble the Agnolotti

1. Roll the pasta dough out into a thin sheet until you can barely see your hand through it.

2. Pipe the filling in a long line along one edge of the pasta sheet.

3. Fold the pasta over the filling.

4. Brush water over the seam area so the pasta will stick to itself.

5. Using a pasta cutter, cut the pasta into individual agnolotti pieces.

6. Using a wooden dowel, press into the pasta to form pillow shapes and separate each agnolotti.

7. Freeze the pasta for future use if desired.

Prepare the Dish

1. Bring 3 quarts of water to a boil in a large pot.

2. In a sauté pan, melt 1 tablespoon of butter over medium heat.

3. Add the julienned fennel to the pan and season with salt.

4. Cook the fennel until it becomes soft and starts to caramelize.

5. Add the agnolotti to the boiling water (cook for 1 minute if fresh, 3 minutes if frozen).

6. Add the remaining 1 tablespoon of butter and white wine to the pan with the fennel.

7. Bring the wine to a boil and season with salt and pepper.

8. Once the pasta is cooked, add it to the pan with the fennel.

9. Add the crab and crème fraîche to the pan.

10. Slowly reduce the sauce to desired consistency.

11. Add a squeeze of lemon juice at the end.

12. Plate the agnolotti and top with the finely chopped red bell pepper and chives.

13. Serve immediately while hot. Enjoy your homemade Crab Agnolotti!