Agnolini, like ravioli, are filled pasta. These half-moons, made by cutting the pasta into circles and then folding them in half, are a perfect pocket for cheese. Ricotta is the traditional filling, but goat cheese adds a tang and complements spring peas and herbs. Serve with a crisp white wine.
To make the filling, in a small frying pan over medium-high heat, warm the olive oil. Add the onion and peas, reduce the heat to low, and cook, stirring, until the onion is translucent and the peas are tender and still bright green, about 5 minutes. Transfer to a blender or food processor, add the ricotta, goat cheese, egg, chives, mint, and salt and process just until blended. Transfer to a bowl, cover, and refrigerate until needed.
On a lightly floured work surface, unfold the pasta sheet(s). Using a
Place a generous teaspoon of the filling on one half of each circle. Brush the edges of the circle with water. Fold the circle in half and use your fingers to press the edges together, sealing them securely.
Dust a baking sheet with flour, and place the finished agnolini on it. (The agnolini can be made up to 2 hours in advance. Leave on the baking sheet, lightly dust the tops with flour, and cover with a kitchen towel.)
Bring a large pot of salted water to a boil over high heat. In batches, gently slide in the agnolini, being careful not to crowd them. Reduce the heat to medium and cook until tender to the bite, about 6 minutes. Using a slotted spoon, transfer the agnolini to a warmed platter. Repeat until all the agnolini are cooked. Transfer to a warmed shallow bowl or individual plates, and pour the butter evenly over the top. Sprinkle with the cheese and with the peas, mint, if desired, and chervil. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.