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Interviews

A Recipe From the Chef: Matthew Poley's Summer Agnolotti

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Tue, Aug 31, 2010 at 7:33 AM

click to enlarge Summer Agnolotti with Snow Pea Tendrils - J.KOSLOW
  • J.Koslow
  • Summer Agnolotti with Snow Pea Tendrils

As we discovered in part one of our interview with Matthew Poley of Heirloom-LA, love can be found in the most unique of places. In case of Poley and Tara Maxey --- in a bowl of homemade pasta.

This, however, is not your simple maltagilati, but a more complex recipe starting with Poley's pasta dough, employed to encase summer squash, sweet corn and English peas. The agnolotti is then sautéed in butter until crisp, then followed by a healthy addition of marjoram. The dish is finished off with snow pea tendrils, lemon and Parmesan and there you have it -- summer loving.

If making three pastas from scratch is not a possibility, not to worry. Feel free to use purchased ravioli or other varieties of pasta. You can even head to Silverlake Wines where you'll find an always evolving number of Heirloom's frozen pastas, including ravioli and pappardelle.

click to enlarge Agnolotti In Repose - J.KOSLOW
  • J.Koslow
  • Agnolotti In Repose

Summer Agnolotti Pasta with Snow Pea Tendrils

From: Matthew Poley, chef/co-owner of Heirloom-LA

Note: Poley uses Shaener Farms eggs which have a tendency to vary in size. If you are using varying sized eggs, feel your dough as you begin to kneed. Your dough should be neither dry nor overly wet, just enough so that the end result is a supple dough that holds some moisture.

Makes: 12 servings of pasta. Pasta sauté recipe is for one serving (using around 6 agnolotti).

Pasta:

12-14 organic egg yolks

1 pound of flour ("00" is best but AP will do)

1 pinch kosher salt

1. Make pasta by adding yolks and salt to the flour in a mixing bowl. Move your hands in circles until the dough begins to come together. Then scoop the dough from the bowl and place on a floured wood surface. Knead the dough until all the flour sticks to the pasta and the wood board is clean of all flour and debris.

Pumpkin stuffing:

1 large butternut squash/summer pumpkin, peeled and diced

1 red onion, peeled and sliced

1 garlic bundle cleaned, crushed garlic

kosher salt and pepper to taste

4 ounces extra virgin olive oil

1. Preheat the oven to 500 degrees. Make pumpkin stuffing by combining all ingredients in a casserole pan and cover with aluminum foil. Roast for 30 minutes or until caramelized. (Due to differences in water content, feel free to check throughout the process to see if you are burning it.). Remove from oven and puree in food processor until smooth and let cool.

Sweet corn stuffing:

5 ears of corn, kernel cut from ear (grate ear on cheese grater to get all the milk and all the missed pieces)

4 ounces unsalted butter

kosher salt and pepper to taste

1 cup organic half-and-half

1. Combine all ingredients but the half and half in a sauté pan and cook over low heat until corn begins to pop slightly. Add half and half and bring to a boil. Stop cooking and blend in a blender while hot until smooth, and let cool.

English pea stuffing:

1 cup shelled fresh English peas, blanched (or use frozen)

10 cloves of roasted garlic (with roasting oil)

1/2 cup white balsamic vinegar

kosher salt and pepper to taste

1. Combine all ingredients and bring to a simmer. Blend while hot in a blender until smooth, and let cool.

Pasta assembly:

1. Cut pasta dough into softball-size pieces and roll pasta dough until it is thin enough to barely see light through it, about 1/16 of an inch.

2. Lightly brush egg wash on the exposed side of the dough.

3. Place half a spoonful of the stuffing in lines. Cover with another line of egg wash pasta dough and cut around the filling into squares.

4. Placed finished ravioli on a parchment covered baking sheet and sprinkled lightly with flour.

5. Boil the ravioli in salted water for about 2-3 minutes.

Pasta sauté

1 tablespoon unsalted butter

4 sprigs of marjoram, stem and all

1 handful of snow pea tendrils

1 lemon

Parmesan cheese

salt and pepper to taste

freshly chopped Italian parsley

1. In a sauté pan, cook the butter until golden brown and then add marjoram.

2. Add 2 of each type of ravioli and sauté to give the pasta a crispy exterior, about 2-3 minutes.

3. Add in a spoonful of the pasta cooking water and wait 30 seconds, then add the pea tendrils and the juice from one lemon.

5. Sprinkle in Parmesan cheese, salt and pepper and sauté until combined. Remove the marjoram stems.

6. Divide the pea tendrils between the bowls, then top with the pasta. Sprinkle with parsley and sea salt and serve immediately.

click to enlarge Dinner's Ready! - J.KOSLOW
  • J.Koslow
  • Dinner's Ready!

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