Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Langoustine and Prosecco-Butter Emulsion

Hand-pinched saffron pasta filled with lemon-scented buffalo ricotta, served with butter-poached langoustines and a delicate Prosecco reduction.

Ingredients

Cooking Instructions

1. 01

   To make the pasta dough: Mound the flour on a marble surface, create a well, and add the egg yolks mixed with crushed saffron. Gradually incorporate flour until a dough forms. Knead for 10 minutes until elastic. Wrap in plastic and rest for at least 30 minutes.

2. 02

   Prepare the filling: In a bowl, whip the drained ricotta with grated Parmigiano Reggiano and lemon zest. Season with sea salt and white pepper. Transfer to a piping bag with a small plain nozzle.

3. 03

   Roll the pasta: Using a pasta machine, roll the dough into paper-thin sheets (setting 8 or 9). Pipe small hazelnut-sized mounds of filling 2cm apart along the lower half of the sheet.

4. 04

   Shape the Plin: Fold the top edge over the filling. Pinch the dough between the mounds to seal, then use a fluted pasta wheel to cut along the edge and between the pinches to create the traditional 'Plin' (pinch) shape.

5. 05

   Create the emulsion: In a shallow pan, sauté the shallot in 20g of butter until translucent. Add the Prosecco and reduce by two-thirds. On low heat, whisk in the remaining cold butter one cube at a time to create a glossy, stable emulsion.

6. 06

   Cook the proteins: Poach the langoustine tails in the butter emulsion for 2 minutes over very low heat until just opaque. Remove and set aside.

7. 07

   Finish the dish: Boil the agnolotti in salted water for 2-3 minutes until they float. Transfer directly into the butter emulsion using a slotted spoon. Toss gently to coat.

8. 08

   Plating: Arrange 8-10 agnolotti in a warm shallow bowl. Top with two langoustine tails. Drizzle with the remaining Prosecco butter and garnish with bronze fennel fronds.