Ricotta and Black Truffle Agnolotti with Classic Beurre Blanc
Ricotta and Black Truffle Agnolotti with Classic Beurre Blanc
FOR THE RICOTTA AND BLACK TRUFFLE FILLING
High-quality or homemade ricotta: 2 cups (drained overnight, whey reserved)
Parmigiano Reggiano: 1/2 cup (grated)
Egg yolk: 1
Zest of half a lemon: 1/2
Juice of one lemon: 1
Kosher salt: to taste
Freshly cracked black pepper: to taste
Black truffle: 2 oz (finely grated with a Microplane)
FOR THE BEURRE BLANC
Small shallot: 1 (thinly sliced)
Extra virgin olive oil: as needed
White wine: 1/2 cup
Champagne vinegar: 1/2 cup
Unsalted butter: 1/2 lb (cold and diced)
Kosher salt: to taste
Freshly cracked black pepper: to taste
FOR THE AGNOLOTTI AND ASSEMBLY
Pasta sheets: 2 (approximately 16 inches long, 4 inches wide, and 1 to 1½ millimeters thick)
Water: for misting the pasta
Kosher salt: for the pasta water
Freshly shaved black truffle: for garnish
Grated Parmigiano Reggiano: for garnish
Extra virgin olive oil or herb oil: for garnish
Chives: 1 tbsp (chopped)
- Add the ricotta, Parmigiano Reggiano, egg yolk, lemon zest, lemon juice, and grated black truffle to a food processor and blend until well combined.
- Season to taste with kosher salt and freshly cracked black pepper.
- The filling should be thick enough to pipe and hold its shape. If necessary, add a small amount of the reserved whey to thin the filling enough to blend.
- Avoid making the mixture too thin, or the agnolotti may be difficult to form and could burst during cooking.
- Transfer the filling to a piping bag and refrigerate until ready to use.
- Heat a small amount of olive oil in a saucepan over medium-low heat.
- Add the shallot and cook until translucent.
- Add the white wine and Champagne vinegar and simmer until the liquid has reduced by half.
- Reduce the heat to low.
- Slowly whisk in the cold butter a few cubes at a time, moving the saucepan on and off the heat as necessary. The pan should be warm enough to incorporate the butter without causing the sauce to split.
- Continue adding the butter until the sauce has thickened enough to coat the back of a spoon.
- Season to taste with kosher salt and freshly cracked black pepper.
- Strain the sauce and keep warm. The beurre blanc cannot be successfully reheated, so prepare it as close to serving time as possible.
- Lightly mist one pasta sheet with water.
- Pipe a line of filling lengthwise approximately 1 inch from the bottom edge.
- Fold the bottom edge over the filling, then fold it upward once more, leaving a ¾-inch flap of pasta along the top.
- Using a metal straw or wooden dowel, press firmly across the filled pasta at 2-inch intervals to create tight seals.
- Cut between the seals to separate the agnolotti.
- Repeat with the second pasta sheet and the remaining filling.
- Cook the agnolotti immediately, freeze them, or refrigerate them in an airtight container for up to two days. The pasta may oxidize and develop spots if held too long without being frozen.
- Bring a large pot of well-salted water to a gentle boil.
- Add the agnolotti and cook for 2 minutes, or approximately 4 minutes if cooking from frozen.
- Remove the agnolotti with a slotted spoon and drain well.
- Gently toss the cooked agnolotti with enough beurre blanc to coat.
- Arrange them on a serving plate and spoon additional beurre blanc over the top.
- Garnish with freshly shaved black truffle, grated Parmigiano Reggiano, extra-virgin olive oil or herb oil, and the chopped chives.
- Serve immediately.
