Agnolotti with lemon and ricotta, buttered snow peas and creamy asparagus velouté

The second dish of the summer consists of a lovely agnolotti filled with lemon and ricotta, served with buttered snow peas and a creamy asparagus velouté. A really satisfying dish with lots of flavor and freshness. You can also easily serve the lovely chlorophylly velouté as a spring/summery soup with a nice piece of bread. Enough for 10 servings as a starter, if you choose to serve it as a main course, it will be about 4 servings.

Pasta dough

• 112 g Durum wheat
• 112 g Plain flour
• 150 g Egg yolk
• 20 g Water

Mix all ingredients in a dough mixer for about 5 min. Using a pasta machine, roll out thinly and fill with the cheese filling as instructed. When serving, cook the agnolotti for 2 minutes and then toss in the garlic butter.

Filling

• 25 g Plain flour
• 45 g Butter
• 150 g Milk
• 75 g Double cream
• 200 g Ricotta cheese
• 75 g Cantal (cheese)
• 20 g Chives
• Lemon zest

Melt butter in a saucepan. Whisk in wheat flour and then milk. Cook to a thick béchamel sauce. Finely grate the hard ricotta and Cantal cheese. Mix all the cheese into the béchamel. Finely chop the chives and mix in with the lemon zest, salt and pepper.

Velouté

• 1 chicken carcass
• 3 Banana shallots
• 2 Garlic cloves
• 200 g White wine
• 200 g Double cream
• 10 pcs Green asparagus
• Lemon juice (to taste)
• 50 g Spinach
• 30 g Parsley
• Pea pods

Cook the chicken carcasses in a pressure cooker for 30 minutes. Strain the stock and reduce to about 150 ml. Add the double cream and bring to the boil.
Peel and chop the shallots and garlic. Sauté in a pan with the green asparagus until soft (save the tops). Pour in the white wine and let it boil down almost completely. Put everything in a blender together with the spinach, parsley and pea juice. Add the chicken stock and blend until smooth.
Season with lemon juice and salt.

Buttered peas

• 500 g Snow peas (in pod)
• Asparagus tops
• 30 g Hazelnuts
• 30 g Browned butter

Remove the peas from the pods. Put the pea pods in a raw juice centrifuge or blender and strain – the juice will be used for the sauce/velouté.
Boil some water. Add the peas and asparagus spears and blanch for 30 seconds. Cool directly in ice water. Roughly crush the hazelnuts.

Garnish

• 50 g Butter
• 2 Garlic cloves
• 15 g Sorrel

To serve: Brown butter in a frying pan and heat the peas, asparagus tips and hazelnuts.