Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1/4 lb. mortadella
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
4 tbsp. butter
1/2 tbsp. sweet white miso
1 tbsp. chives, finely chopped
2 tbsp. Port reduction
1/2 cup Ruby Port
1/2 cup Marsala wine
1/4 cup red wine
1/2 cup chicken stock
Add the Ruby Port, Marsala, red wine and chicken stock to a small saucepan over medium heat. Reduce to about 1/3 cup or until the reduction is thick enough that it coats the back of a spoon. Remove from heat and set aside.
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the mortadella, ricotta, Mascarpone, Parmigiano and salt to a blender and blend until smooth. Add more salt to taste.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the filling along the long edge of the pasta. Fold the pasta dough over and seal on all sides, then shape the agnolotti.
Bring a large pot of water to a boil. Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently.
Once the water comes to a boil, add plenty of salt. Cook the agnolotti for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water.
Once the pasta has finished cooking, strain and add to the sauté pan with the brown butter and toss gently over low heat.
Add the miso paste to the sauté pan along with 1/4 cup pasta water and gently toss again until the miso paste is incorporated into the sauce. Add more pasta water as needed.
Plate the agnolotti and top with the port reduction and chives.