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Pea Agnolotti with Spring Onion, Asparagus, Goat Cheese Broth, Mint

Paramount Events
Chicago, IL

Chef demonstration

Pasta Dough

- 5 cups All Purpose Flour

- 5 cups Semolina

- 16 Eggs, whisked

- 3 tablespoons Salt

Mix dry ingredients together with a whisk, and create a well in the center.  Pour the whisked eggs into the center and slowly incorporate into the flour.  A fork works well here.  Once combined, knead the dough for 10 minutes.  You can’t overmix this dough.  Wrap in plastic, and refrigerate for 30 minutes.  Roll out the dough using a pasta machine. 

Pea Filling

- 16oz Fresh Blanched Peas, smashed

- 8oz Fresh Ricotta

- 4oz Parmesan-Reggiano

- Kosher Salt and Pepper

Mix all ingredients to combine

Spring Onions, and Asparagus

Lightly coat in olive oil, salt and pepper.  Grill until charred and cooked through.  Rough Chop, and reserve

Goat Cheese Broth

- 8oz Spring Onion, whites only

- 4oz Fennel Bulb

- 2 Garlic Cloves

- 8oz Chicken Stock

- 2 Sprigs Thyme

- 12oz Chevre Goat Cheese

Sautee chopped onion, fennel, and garlic until translucent.  Add chicken stock and thyme and reduce by half.  Remove thyme.  Add the goat cheese.  Blend in a high speed blender until smooth.  Pass through a fine mesh sieve.


Cook the pasta in boiling salted water until done.  Approx. 5minutes.  Sautee with a little whole butter, and the vegetables.  Serve on top of goat cheese broth, with fine herbs, and mint.

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