We've paired up with Bristol's finest pasta expert, The Monday Pasta Club to create a series of pasta recipes that would do just as well as dinner party showstoppers as they would on, well, a Monday evening in.
INGREDIENTS
- 165g peeled raw king prawns
- 1 clove of garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 3 spring onions, finely sliced
- Small handful of fresh parsley, finely chopped
- 2 egg quantity of pasta dough
- 25g of salted butter
- 1 banana shallot, finely sliced
- 1 lemon, zest and juice
- Small handful of fresh dill, very finely chopped
- 100ml of double cream
METHOD
Start by chopping the prawns up into a very small fine pieces - our Santoku Knife should do nicely. Add to a bowl along with the garlic, chilli, spring onion and parsley. Season well with salt and pepper and mix together.
Leave to one side.
Roll out the pasta dough to level 7 thickness on the pasta machine. Lay the pasta dough onto the work surface and then spoon a generous tablespoon of the prawn mixture into the middle of the pasta dough, roughly 2 inches apart from each other.
Then using your finger, rub a little water along the length of the pasta dough next to the filling. Then fold the pasta dough over to seal tech mixture in and oppress firmly to enclose the filling. Use your thumb and forefinger to enclose each spoonful of filling into a plump small pillow shape, making sure to remove any air within the filling.
Use a pasta cutter to remove most of the excess pasta dough, leaving around half an inch only. Then cut along next to each agnolotti to seal the edges of each side creating individual agnolotti. Place onto a baking sheet sprinkled with a little semolina to ensure the bottoms stay dry. Leave to dry out for 10 minutes whilst you prepare the sauce. Place a large pan of well salted water on to boil for the agnolotti.
Katto Ravioli Cutter
To make the sauce add the butter to a large sauté or frying pan. Place on a medium low heat and add the shallot and chilli. Cook gently for around 5 minutes until the shallot has softened. Add a few gratings of lemon zest and the fresh dill before padding the cream and season with salt and pepper. Turn the heat down to low heat to gently simmer.
Whilst the sauce is gently simmering add the agnolotti and cook for 4 minutes until al-dente.
Once the agnolotti is cooked use a large spoon to gently lift out and into the pan with the sauce. Spoon the sauce over the agnolotti or gently swirl and toss to mix together, being careful not to break up the agnolotti.
Divide between 2 bowls and spoon over the sauce before serving immediately.
To see more of The Monday Pasta Club's recipes, check out his website or follow him on Instagram.