Seafood Agnolotti with Sound Spirits Vodka Sauce
Recipe by Eat Seattle.
Standard Pasta Dough Ingredients
- 600 g Tipo ’00’ flour
- 6 large eggs
Standard Pasta Dough Cooking Directions:
- Combine the flour and salt. Combine the flour and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine.
- Add the eggs. Crack the eggs on top of the flour.
- Process for 30-60 seconds. Put the lid on the food processor and process for 30-60 seconds until the dough comes together into a rough ball. If dry, add water. If the dough doesn't come together after a minute and looks like small pebbles or cous cous, add a teaspoon of water and process again. Repeat until the dough comes together. If sticky, add flour. If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process again. Repeat until the dough comes together.
- Knead the dough into a smooth ball. Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth ball.
- Rest the dough for 30 minutes. Dust the dough with a little flour and place it in a small mixing bowl. Cover with plastic wrap and rest at room temperature for at least 30 minutes.
- 12 oz shelled Dungeness crab meat
- 1 Cup ricotta cheese
- 1 1/2 fl oz cream
- 1/2 bunch chives, shaved very thin
- Salt and black pepper
Forming the Agnolotti
- Fold together the crab and Ricotta. If the mixture is too dry add cream to achieve the desired texture. Season with salt and pepper. Fold in the chives. Refrigerate until ready to use.
- Roll out sheets of pasta dough. Take sheets in 1 foot sections. Place 4 (1 Tbs each) scoops of filling on the upper third of the dough. Roll the top edge towards you, covering the filling, and sealing a pocket by tucking the edge under. Working left-to-right, seal the edges squeezing out any trapped air as you move across. Using a fluted pastry wheel, cut the edges, between each pocket of filling, and the unfinished edge hanging out the bottom.
- Place finished agnolotti on a parchment lined baking sheet and refrigerate uncovered until ready to use. They can also be frozen on sheets and then transferred to zipper lock bags once frozen.
- 6 Tbs unsalted butter
- 3 shallots, minced
- 9 garlic cloves, minced
- 3 Tbs tomato paste
- ½ tsp red pepper flakes
- 3 – 28oz cans crushed tomatoes in puree (preferably san Marzano)
- 1 cup vodka
- 1.5 Cups heavy cream
- Salt to taste
Making the Sauce
- Melt butter in saucepan over medium heat. Add shallots and cook until translucent but be careful not to let them brown. Stir in the garlic and red pepper flakes and cook until fragrant (30 seconds). Stir in the tomato paste and canned tomatoes. Bring to a simmer.
- Remove from heat and stir in the vodka. Return to heat and simmer for 10 minutes, or until the alcohol bite from the vodka has cooked of. Stir in the cream and season to taste.
- Bring a pot of salted water to a boil. Add agnolotti and cook for 90 seconds. Carefully drain. Toss with sauce and garnish with parmigiana.
Serves 8. Prep and cook time is about 1 hour.
Recipe by Eat Seattle.