The Piedmontese Plin: Folded Spring Pea Agnolotti with Vermouth Glaze

Instructions

1. 1

   Fill a large, heavy-bottomed pot with water, salt it generously like the Ligurian Sea, and set it over high heat to boil. This passive step gives us the timeline for our pasta construction.

   15 min

   Tip: Don't skimp on the salt; the pasta sheets need to absorb seasoning from the foundation up.

2. 2

   In a medium mixing bowl, roughly mash 2 cups spring peas with a fork. You want a textured, rubble-like aggregate, not a smooth purée. Fold in 1/2 cup mascarpone cheese, 1/2 cup grated Parmigiano-Reggiano, and 1/4 cup finely chopped prosciutto di Parma. Season this load-bearing filling with 1/2 tsp salt and 1/4 tsp black pepper.

   5 min

   Tip: If your peas are quite large or starchy, a quick pulse in a food processor works, but I prefer the tactile control of a fork.

3. 3

   Unroll your pre-tensioned slabs: lay out 1 lb fresh store-bought lasagna sheets on a clean work surface. Cut them lengthwise into long strips about 3 inches wide. Lightly beat 1 whole egg and use a pastry brush to paint a thin layer of this mortar along the top edge of each strip.

   5 min

   Tip: Keep a damp towel over any pasta sheets you aren't actively working on to prevent them from drying out and cracking.

4. 4

   Place half-teaspoon dollops of the pea filling along the center of each pasta strip, spacing them about 1 inch apart. Fold the bottom edge of the pasta up and over the filling to meet the egg-washed top edge. Use your fingers to pinch (the 'plin') the dough together firmly between each mound of filling, creating distinct little pockets. Use a fluted pasta wheel to cut along the top edge and separate the individual agnolotti.

   15 min

   Tip: Get the family involved here! An assembly line approach makes this architectural folding incredibly efficient.

5. 5

   Gently drop the folded agnolotti into the boiling water. Because the pasta is fresh, they will cook very quickly, rising to the surface when their structure is set.

   3 min

   Tip: Stir gently once immediately after dropping them in so they don't stick to the bottom of the pot.

6. 6

   Simultaneously, build your golden canopy. In a large skillet over medium heat, melt 4 tbsp unsalted butter. Once foaming, drop in 8 fresh sage leaves and fry until crisp. Pour in 1/4 cup dry vermouth to deglaze, letting the alcohol bubble off to leave behind a fragrant, botanical reduction.

   3 min

   Tip: The vermouth is crucial—it cuts the richness of the butter and mascarpone with bright, herbal acidity.

7. 7

   Using a spider strainer, transfer the cooked agnolotti directly from the water into the skillet. Toss gently, allowing the starchy pasta water clinging to the agnolotti to emulsify with the butter and vermouth into a glossy, unified sauce. Serve immediately, letting the ingredients do the heavy lifting.

   2 min

   Tip: If the sauce looks broken, add one more splash of pasta water and swirl vigorously.