Ingredients
Makes 6 servings
Fava Bean Filling
Curry Emulsion
For the Fava Bean Filling:
Step 1
Shell the fava beans and peel the skins from the beans (peeling the beans before cooking them prevents gases from being trapped between the bean and the skin that could cause discoloring). Remove the small germ at the side of each bean. You need 1 1/2 cups beans for the filling; reserve any extra beans for another use. Blanch the beans for about 5 minutes, or until tender, and immediately transfer to ice water to chill. When they are cold, drain the beans and spread on paper towels to drain thoroughly.
Step 2
Place the beans in a food processor with the bread crumbs. Blend until they come together and form a ball. Add the mascarpone and process again until the mixture is smooth. Season to taste with salt. You will have 1 to 1 1/4 cups of filling (enough to fill 48 agnolotti). Refrigerate the mixture until it is cool, or for up to 2 days.
Step 3
Roll out the dough and fill the agnolotti according to theTo Fill Agnolottiinstructions. You should have approximately 48 agnolotti.
To complete:
Step 4
For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant. Stir in the scallions and heat for another minute. Add the 3/4 cup stock, the cream and crème fraîche, bring to a simmer and cook until the liquid is reduced to 1/2 cup. Swirl in the butter. When the butter is melted, transfer the sauce to a blender. Add the remaining 2 tablespoons stock and blend for 30 seconds to emulsify the mixture. Season with salt and pepper and strain into a wide pan.
Step 5
Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water until cooked through, 4 to 5 minutes.
Step 6
排水ameraucana品种,加入ameraucana品种和坡道to the curry emulsion, and toss over low heat to coat with sauce. Divide the agnolotti and ramps among six serving dishes and garnish the top of each with 3 garlic sprouts. Serve immediately.
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Reviews (9)
Back to TopThis recipe is absolutely divine. Sure, it takes time - but it's worth it. Beautiful, beautiful dish, and a wonderful farewell to favas for the year - can't wait to make it again next spring, when favas are back in season again. We paired it with a bottle of Dupont's reserve cider (Normandy cider; the reserve is aged in Calvados barrels) and it was perfect together. What a treat!
rhiain
9/10/2014
The sauce is four forks, but the filling is a three, or 2. I dont see why it needs the breadcrumbs. The ravioli/angolotti came out very dense and heavy. Next time I will leave the breadcrumbs out and maybe add parmesan cheese to bring out the nuttiness of the fava beans. I blanched the beans to peel them too.
bertabetti
oakland
5/28/2011
Agnolotti are a stuffed pasta. That picture ain't no agnolotti! Hello, Epi-Editing Dept.!
Pat
Cleveland
4/26/2006
I have no idea what agnolotti is, but in the photo it looks suspiciously like some sort of nut bread!
Anonymous
Glendale, AZ
10/9/2004
This was excellent; yes, it takes time to complete the recipe, but I made the dough and shaped the agnolotti the day before the dinner I was cooking, froze them, and on the actually day only had to put together the sauce. People literally licked their plates; I mean, they picked them up and lapped the last bits of the sauce, it was so good (and no, they're not the kind of people that would normally behave like this). In my opinion, it is not necessary to peel the beans before cooking them: half-way through that I gave up and cooked half the beans with the peels on, and didn't notice any difference between the two batches (blanching the beans makes them incredibly easier to peel). Otherwise, i followed the recipe religiously, and have since ordered the "French Laundry Cookbook".
Anonymous
Los Angeles
5/19/2004
Look, there's no doubt it takes time to shell and peel fava beans, but it's worth it for a special occasion. And, now that I know how to make agnolotti, I'm thinking about more and more things to pipe into them! This is much easier and faster than ravioli. People loved the curry sauce. I used Penzey's curry powder -- the one with saffron. My only problem was, I ended up using all the pasta, not 1/2 as the recipe specifies. Oh well...
Anonymous
Los Gatos, CA
5/2/2004
To answer the the Napa Booger, suppose it's cos you're a Booger?
Anonymous
PA
4/2/2004
My dinner guests were wowed with this exquisite and delicious dish. It sounded time-consuming to make (ala Thomas Keller), but was really easy. The flavor of the fava beans is balanced nicely with the curry sauce. Will repeat often!!
MK
West Seattle
7/20/2002
Why do fava beans make me think of Hannibal Lector?
Eat N. Boogers
Napa County
4/10/2002
