The Piedmontese Plin: Sweet Pea and Lemon Agnolotti with Crispy Prosciutto

Instructions

1. 1

   On the counter, create a well with 2 cups "00" flour. Crack in 3 large eggs and add 1 tbsp olive oil. Using a fork, gradually incorporate the flour from the inner walls until a shaggy dough forms. Knead by hand for 10 minutes until you have a smooth, elastic foundation.

   10 min

   Tip: If the dough feels too dry, wet your hands slightly and continue kneading. Do not add water directly.

2. 2

   Wrap the dough tightly in plastic wrap and let it rest at room temperature. This relaxes the gluten network, ensuring our pasta sheets will be structurally sound and won't tear during the rolling phase.

   30 min

   Tip: Never skip the resting phase; the dough must hydrate fully to be pliable.

3. 3

   While the dough rests, drop 1.5 cups fresh spring peas into a pot of boiling salted water. Blanch for 2 minutes until just tender, then immediately drain and rinse under ice-cold water to lock in their vibrant, decorative green color.

   5 min

   Tip: The ice bath halts the cooking process, ensuring the filling doesn't turn mushy.

4. 4

   In a food processor, combine the blanched peas, 1 cup whole milk ricotta, 1/2 cup Parmigiano-Reggiano, 1 tsp lemon zest, and a generous pinch of salt. Pulse until combined but still retaining a bit of texture. The well-drained ricotta is our load-bearing ingredient here—if it's too wet, it will compromise the pasta's integrity.

   5 min

   Tip: Transfer the filling to a piping bag or a zip-top bag with the corner snipped off for precise assembly later.

5. 5

   Place 3 oz prosciutto in a large, cold skillet over medium heat. Cook until crispy and the fat has rendered. Remove the prosciutto to a paper towel, but leave the savory rendered fat in the pan—this acts as the flavor foundation for our pan sauce.

   10 min

   Tip: Starting the prosciutto in a cold pan allows the fat to render slowly and evenly without burning.

6. 6

   Cut the rested dough into four pieces. Keep three covered so they don't dry out. Run the first piece through your pasta machine, starting at the widest setting and working down to the second-thinnest setting to create a long, elegant facade of dough.

   15 min

   Tip: Lightly dust the dough with flour as needed to prevent sticking to the rollers.

7. 7

   Pipe small mounds of the pea filling (about a teaspoon each) along the bottom half of the pasta sheet, spacing them an inch apart. Fold the top half of the dough over the filling, pressing out all the air. Now for the 'plin'—pinch the dough firmly between each mound of filling, then run a fluted pastry wheel along the long edge and between the pinches to separate them into neat little parcels.

   20 min

   Tip: Pressing the air out is critical; air pockets will expand and burst the pasta in the boiling water.

8. 8

   Bring a large pot of generously salted water to a boil. Meanwhile, return the prosciutto skillet to medium heat and melt 4 tbsp unsalted butter along with 8 fresh sage leaves.

   5 min

   Tip: The water should taste pleasantly briny, like the sea.

9. 9

   Once the butter turns a nutty golden brown and the sage is fragrant, deglaze the pan with 1/4 cup dry vermouth and 1/4 cup premium chicken brodo. Let the ingredients do the heavy lifting as they bubble together into a glossy, unified emulsion.

   3 min

   Tip: Swirl the pan rather than stirring to help the fats and liquids emulsify naturally.

10. 10

    Drop the fresh agnolotti into the boiling water. Because their construction is delicate but sound, they will only take about 2 minutes to cook, floating to the surface when they are ready.

    2 min

    Tip: Don't overcrowd the pot; boil them in two batches if necessary.

11. 11

    Using a slotted spoon, transfer the agnolotti directly into the vermouth-sage butter. Toss gently to coat, allowing the sauce to pool into the little structural pockets created by the 'plin'. Serve immediately, crowned with the crumbled crispy prosciutto and an extra shower of Parmigiano-Reggiano.

    2 min

    Tip: A splash of pasta water can be added to the skillet if the sauce needs loosening.