By chef Russell Brown
To make the vegetable stock reduction, reduce the alcohols in a heavy based pan to around 100ml, add the vegetable stock and reduce by 3/4. Pass through a fine chinois and chill.
The reduction should taste intense and fairly sharp. It will keep in the fridge for 10 days.
For the pasta dough, sift the flours and salt into a blender, mix the eggs and oil together and start the motor on the machine. Pour the egg in through the feed tube and then pulse until the mix forms coarse bread crumbs. Test a little dough, it should come together to make a fairly dry but easily pliable dough. Add a little water if necessary. Tip the dough onto a clean surface and knead together. Oil lightly and wrap in cling film. Rest in the fridge for at least 30 minutes before use. The dough will freeze well if tightly wrapped.
To make the agnolotti; push the ricotta through a sieve and blend in the egg yolk and grated cheese, season well. Transfer the mix to a piping bag with a 1 centimeter plain nozzle. The mix should almost taste over-seasoned to come through the pasta.
Roll out the pasta dough to the point where you can just see your fingers through it. Pipe a line of ricotta mix 2 centimeters in from the long edge nearest you. Egg wash lightly and fold the pasta over as if making a sausage roll. Trim the pasta off using a fluted pastry wheel a thumbs width beyond the far edge of the ricotta tube. If the pasta is wide enough reserve to repeat. Keep the pasta covered with cling film while finishing the first strip. Squeeze the ricotta tube at 2 centimeter intervals to leave sealed sections clear of filling. Divide into individual pieces by cutting in the gaps with the fluted cutter, use your other hand to help the pasta turn over creating the pocket as it is sealed. Transfer the agnolotti to a semolina-covered tray and store uncovered in the fridge. The pasta can be kept like this for 2 days. It can also be blast-frozen and stored in the freezer.
To serve, heat the vegetable stock reduction and whisk in the cold diced butter to form an emulsion, add the truffle paste and season to taste. Cook the pasta in boiling water for 2-4 minutes depending on how much it has dried in the fridge. Drain lightly and add to the truffle sauce. Add the broad beans and toss together, allow to cook gently for a few minutes to warm the beans but avoid boiling the sauce. Serve in warm shallow bowls and garnish with a few flakes of cheese and a drizzle of best quality extra virgin olive oil.
This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.
Ingredients for six servings:
Vegetable Stock Reduction
- 750Ml Fresh Vegetable Stock
- 100Ml Noilly Pratt
- 250Ml Dry White Wine
- 360G “00” Pasta Flour
- 40G Semolina
- 2 Whole Large Eggs Plus
- Yolks To Make Up 230G Total Weight
- 10G Olive Oil
- 12G Fine Ground Maldon Sea Salt
- Water As Required
- 400G Pasta Dough
- 250G Ricotta, Drained
- 65G Finely Grated Parmesan Or Old Winchester
- 1 Egg Yolk
- Egg Yolk Wash To Assemble
- Maldon Sea Salt And Fresh Ground Black Pepper
Truffle Butter Sauce
- 6 Tbsp. Vegetable Stock Reduction
- 75G Unsalted Butter
- 180G Blanched And Peeled Broad Beans
- 20G Truffle Paste
- Maldon Salt
- Parmesan Or Old Winchester Shavings
- Olive Oil