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Sugar Snap Pea ‘Angel Wing’ Casoncelli
By Strings
Casoncelli
Filling
1 cup Sugar Snap Peas
5 Medium Sized Mint Leaves
2/3 Cup Cream Cheese
2 T Honey
1 t Lemon Juice
1/2 Cup Bread Crumbs
Take your peas and blanch them lightly in salted
water at a rolling boil, after two minutes remove
the peas and shock them in a bath of ice water.
Place the peas, honey, lemon and mint into a blender
and blend until smooth (you may need to add a little
water to this mixture to get it to move in the
blender).
Pasta Dough
9-10oz AP Flour
6 Yolks from Large Eggs
1 Large Egg
1 T Olive Oil
1 T Whole Milk
Begin by mounding flour on a large, clean surface.
In the center use your index and middle finger to
create a 'well' in the center of the mound. Add all
the wet ingredients into the well and stir with your
two fingers until the dough begins to come together.
Once the dough begins to come together knead it for
10 minutes, wrap tightly and let the dough rest at
room temperature for at least 30 minutes. (The dough
can also be made in a kitchen mixer using the hook
attachment.)
Roll out your pasta dough into strips 4 inches wide
and about 2 feet long (the length is less necessary,
as you can make shorter lengths for smaller
batches). Place 1 fl. oz. dollop of filling in the
center of the strip at three inch intervals. Fold
the strips in half, lengthwise to encase the
filling, taking time to squeeze out any air pockets.
Once sealed cut half moon raviolis with the filling
being nearest the fold of the ravioli. Once your
raviolis are formed, place the lip (the circular
side of the ravioli) down on the surface with the
flat side of the ravioli standing vertically. Press
into the filling with your pinky and you will see
the 'angel wings' of Casoncelli form.
To finish
4 oz. Whole Butter (unsalted)
5-6 Baby Carrots
1 Medium Shallot Diced Fine
1 Jumbo Carrot, peeled and cut into matchsticks
1/2 Pound of Pea Shoots
Squeeze of a Lemon
Drizzle of Olive Oil
Blanch your carrots similar to the way you did the
peas for the filling until they are al dente, should
take 3-4 minutes, shock in ice bath, and cut into
coins.
Drop your Casoncelli into some salted boiling water
and cook for 3-5 minutes until the pasta dough has
become al dente.
In a sauté pan place the baby carrot coins and whole
butter over high heat, let the milk solids begin to
toast and when the butter develops some nice brown
color toss in your diced shallots, and a squeeze of
lemon juice, the juice will stop the browning.
Remove the Casoncelli from boiling water and toss
into butter/carrot mixture, arrange on plates,
spooning the sauce over the top. Take your pea
shoots and carrot matchsticks and toss in a little
olive oil and lemon juice and top the pasta with the
salad.
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