Squid Ink Agnolotti del...Squid Ink Agnolotti del Plin with Gambero Rosso and Meyer Lemon Emulsion

Handcrafted squid ink pasta filled with sweet Sicilian red prawns and creamy mascarpone, finished in a delicate, bright Meyer lemon and brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the 'Tipo 00' flour on a clean wooden board, make a wide well in the center, and add egg yolks and squid ink. Slowly incorporate the flour with a fork, then knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Prepare the filling: In a chilled bowl, gently combine the finely chopped red prawns, mascarpone, Meyer lemon zest, and half of the chopped chives. Season with a touch of Fleur de sel and white pepper. Transfer to a pastry bag and keep cold in the refrigerator.

3. 03

   Roll the pasta: Divide the rested dough into two. Run each half through a pasta machine, progressively narrowing the settings until you reach the thinnest setting, yielding translucent sheets.

4. 04

   Shape the agnolotti: Pipe hazelnut-sized mounds of filling along the bottom half of a pasta sheet, spaced 2 cm apart. Fold the top half over the filling, pinch the spaces between the filling to seal, and cut with a fluted pasta wheel to form individual 'plin' pockets. Keep on a semolina-dusted tray.

5. 05

   Create the emulsion: In a wide pan over medium heat, reduce the white wine and shellfish stock by half. Turn the heat to low and whisk in cold butter cube-by-cube to create a creamy, glossy emulsion. Stir in the Meyer lemon juice and season to taste.

6. 06

   Cook and finish: Drop the agnolotti into gently boiling, salted water for 2 to 3 minutes until they float. Transfer immediately into the warm lemon-butter emulsion, tossing gently to coat. Serve immediately, garnished with remaining chives and a dusting of lemon zest.