Agnolotti

Sweet potato Agnolotti with sage cream, brown butter and prosciutto from Thomas Kellers French Laundry cookbook. 

 First  roast the potatoes with a pad of butter.

Make the Pasta Dough and roll to about 5.5 inches wide and thin enough to see your fingers through it but not translucent. It is important to work quickly before the pasta dries out.

To fill Agnolotti simply pipe the filling about 3/4s of a inch in from one edge using a 1/2 inch pastry tip. If you don't have one a plastic zip-lock bag works great just cut one tip to dispense the filling 1/2 inch thick. Fold over and pinch in one inch increments, make the pinches about 3/4 inch wide so when the Agnolotti are cut they do not unravel.


To make the sauce blanch the sage leaves for 2 minutes, drain, set in a ice bath then drain again, place in blender and roughly chop. Heat the creme fraiche, beurre monte and salt until hot, combine in blender with chopped spinach. 


Cook the Agnolotti  for 4 or 5 minutes and add to sauce combine gently and plate.