Agnolotti filled with crab
Agnolotti, like ravioli, is a form of filled pasta — just a slightly different shape. Crabmeat stands up to plenty of flavour, and it's perfect in filled pasta.
Ingredients
For the crab filling
- Shallots
- Garlic clove
- Red chilli
- tsp Tarragon, chopped
- tsp Parsley (chopped)
- Crème fraîche
- Lemon (both zest and juice)
- tsp Salt
- tbsp Neutral oil
- g Picked crabmeat
For the shellfish foam
- l Reduced shellfish stock
- tbsp Butter
For the pasta dough, option 1
- g Tipo 00, durum or plain flour
- Free-range eggs
For the pasta dough, option 2
- g Tipo 00 or plain flour
- Free-range egg
- Egg yolks
Instructions
Crab filling for the agnolotti
Cut the garlic, shallot and chilli into small dice and fry them until soft in butter over a medium heat in a frying pan. Top up with more oil if it gets dry.
Add the crème fraîche and bring to the boil.
Take the pan off the heat and add the chopped herbs, lemon zest and crabmeat. Season to taste with salt and lemon juice.
Put the filling into a piping bag and chill it in the fridge.
Pasta dough
Knead it well together by hand, wrap it in cling film and rest it for 1 hour before rolling
it out. Or: put all the ingredients in a food processor. Blitz quickly until the mixture looks like small grains. Knead it together by hand and rest for 1 hour.
Agnolotti look like little pillows. Roll the dough out to about 6cm across and as long as it will go (picture a scarf).
Pipe the filling along one edge and fold it over. Use a pizza wheel or similar to cut them up.
Cook for 2-3 minutes until soft but still with a bit of bite.
Here's a simple video showing what agnolotti should look like.
General pasta tips. The dough can be mixed by hand or blitzed in a food processor. Remember that the dough needs less liquid if you make it in a machine. There are plenty of pasta dough recipes out there — try a few until you find the one you like best.
Shellfish foam
Bring the reduced shellfish stock to the boil. You can use prawn, langoustine, crayfish or lobster stock here.
Blitz in cold butter with a stick blender. Season to taste with salt and lemon juice.
Foam the sauce up again and spoon it over the freshly cooked agnolotti pillows with their crab filling.
For the crab filling
For the shellfish foam
For the pasta dough, option 1
For the pasta dough, option 2
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