Salutay Wine Club
Olivia has joined with sommelier and Salutay founder Taylor Grant to bring the alchemy between exceptional food and wine to a whole new level of creativity and enchantment. Hosted on a humid spring day guests enjoyed a side by side pairing of wines and dined on a garden fresh menu.
all units: U.S. Imperial
- 12 oz Ricotta Cheese (I love Bellweather Farms)
- 1 handful fresh mint leaves
- 1 handful fresh basil leaves
- 3 finger-fulls of dill
- 1 cup sweet peas or sugar snap peas
- 8 asparagus spears, cut on bias
- 2 lemon zested
- 1 stick of unsalted butter
- 1 batch Basic Egg Pasta dough
- Fine & flaky sea salt to taste
- Fresh cracked pepper
- 1 egg (to help seal the pasta together)
- Parmigiano Reggiano for serving
Make the pasta dough and give it at least one hour to rest. Separate half the herbs for garnishing the agnolotti. Then remove the stems and finely chop the herbs and place in a medium sized bowl. Zest one lemon into the same bowl. Pour out any excess water from the ricotta cheese and mix in the ricotta. Add a pinch of flaky sea salt and fresh cracked pepper to taste.
Roll the pasta dough into long sheets and place a dollop of the filling every 2 inches. Fold half the dough over, and lightly press around the filling to remove excess air. Using a brush lightly paint the egg around the filling, and fold the other half of the dough over. Then cut the pasta into rectangles, leaving a thin border of pasta dough around the filling. Lightly press the edges of the dough to ensure the agnolotti is sealed.
Heat about 3 inches of water in a large pot, adding 1 tbsp sea salt to the water. In a separate skillet, I use this Staub skillet, melt the stick of butter. Once boiling, cooking the agnolotti for 60-90 seconds depending on how thin the dough is.
Once the butter is melted, adding a 1/4 c at a time pour "starchy" pasta water into the pan with butter, this will help to create a sauce from the butter. Then squeeze 1/2 a lemon into the mixture and add a pinch of flaky sea salt. Let the butter sizzle and be careful not to brown. If you need more water, add it, and continue to cook down. The texture of the sauce should be silky and coat the back of a wooden spoon.
Toss the sweet peas and asparagus in and then add the pasta, and another pinch of salt.
Plate the pasta in low-bowls, garnishing with whole leaves of fresh herbs, lemon zest, fresh peas, cracked pepper and Parmigiano Reggiano. Serve the pasta immediately.