Spring pea agnolotti with squash, brown butter, and pomegranate

I love making pasta from scratch. There’s something so satisfying about getting this golden, stretchy dough super thin, and being able to take something so flat and paper-like and fold it into all sort of fun shapes. I guess that’s why I love origami so much. The transformation is exciting! For my pasta, I did a stuffed agnolotti, which are like these pillow-shaped pastas. I stuffed them with a mascarpone-butter squash puree, and did a brown butter sauce with blanched peas and pomegranate for some crunch.

For the pasta dough:
2/3 cups flour + more for dusting and rolling
2 eggs
a pinch of salt

Make a well in the flour and add in your eggs and salt. Mix together into a dough and knead for about 4-5 minutes. Allow the dough to rest for another 10. Roll out to the second thinnest setting on your pasta roller, and have your filling ready.

For the filling:
8 oz butternut squash; peeled, cored, diced
2 oz mascarpone cheese
1 oz parmesan cheese; finely processed
a pinch of salt
a pinch of pepper
a pinch of nutmeg

Boil the squash until soft. Remove from the water and puree with the other ingredients. Pass through a sieve to guarantee optimal smoothness, and transfer to a piping bag. Refrigerate so that the filling won’t be hot when it comes time for piping it.

To assemble:
Cut your sheet of pasta in half lengthwise. In the center of one of your sheets, pipe the filling along the entire length of the pasta, with just 1/2 an inch short of the ends. Brush water on the exposed ends of the pasta sheet. Fold the sheet of pasta in half, again along the length and press to seal. Press every two fingers along the filling, squishing it down to help form each individual agnolotti. Prop the dough so that the seam is now facing the ceiling, and cut using a pasta slicer. Fold the right corners of each ravioli together, then repeat with the left side to form an agnolotti. Repeat until you’re done with the dough and filling. Place on a sheet tray, covered in semolina flour, until it is time to cook. Boil these for 1 minute each.

For the peas:
1 cup English peas

Blanch the peas in heavily salted water until they begin floating to the top. Quickly transfer to a bowl of cold water to shock them.

For the sauce:
1/2 stick unsalted butter
2 tablespoons mascarpone cheese
1 tablespoon Meyer lemon juice
2 tablespoons pasta water
a pinch of black pepper

Brown the butter and then hit with the pasta water, lemon juice, pepper, and whisk. Finish with mascarpone cheese and once that is fully incorporated, add in the pasta and the peas, tossing everything together so that it is there.

To garnish:
Pomegranate seeds


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