Smoked Burrata Agnolotti del...Smoked Burrata Agnolotti del Plin with Sage Beurre Noisette

Exquisite handmade parcels of smoked burrata and citrus-infused ricotta, bathed in a nutty brown butter sauce and topped with toasted pine nuts.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, create a mound with the flour and a deep well in the center. Add the egg yolks and gradually incorporate the flour until a dough forms.

2. 02

   Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.

3. 03

   For the filling, pulse the smoked burrata, ricotta, grated Parmigiano, and lemon zest in a food processor until smooth. Season with salt and pepper, then transfer to a piping bag.

4. 04

   Roll the pasta dough through a machine until translucent (setting 7 or 8). Pipe small mounds of filling 2cm apart along the lower half of the sheet.

5. 05

   Fold the top half over and 'pinch' the spaces between the filling to create the traditional 'Plin' shape. Cut with a fluted pasta wheel.

6. 06

   In a large skillet, melt the butter over medium heat until it begins to foam and turn a golden brown. Add the sage leaves and fry until crisp.

7. 07

   Cook the agnolotti in boiling salted water for 2-3 minutes. Transfer directly to the brown butter using a slotted spoon, adding a splash of pasta water to emulsify.

8. 08

   Plate immediately, garnishing with the crispy sage, toasted pine nuts, and an extra dusting of Parmigiano Reggiano.