Shrimp Agnolotti with Fish Cream Sauce
Serves 4
2009-10-11
Chris Shenton

For this stuffed pasta, I wanted to recall the flavor combinations of
bouillabaisse, not literally but in some of the combinations.  The
pasta filling had the orange while the sauce contained saffron and
fennel flavors. Make the pasta first, then start the sauce, and make
the filling while the sauce is cooking.

Irene made the pasta dough with All Purpose flour, egg yolks, whole
eggs, and some milk until it achieved the right texture. It was
plastic and slightly sticky which helped getting the pasta to
seal. Wrap in cling-film and let it rest in the fridge several hours
before working it.

1	pound	Pasta dough

FILLING

I used Ricotta to lighten the shrimp, which will turn into a sticky
paste and cook a bit too rubbery unless augmented. The garlic and
onion probably helped here too but weren't very noticeable in taste.

1	whole	Shallot, minced fine
2	clove	Garlic, minced fine
1	pound	Shrimp, peeled, shells reserved for stock
3/4	cup	Ricotta cheese
1	orange	Orange Zest
	pinch	Chili flakes
		Salt

Saute Shallot and Garlic in Olive Oil until softened.  Add all
ingredients into food processor and process until Shrimp becomes a
sticky paste. Test for flavor and texture by poaching a sample
(preferably in stock that you've got on the go, below). Keep chilled
in fridge, covered, until ready to stuff pasta.

SAUCE

I made a variation on a fish cream sauce I serve with scallops over
pasta for this, augmenting with Bouillabaisse flavors. I threw in the
trimmings from the garlic and shallot above and a few cherry tomatoes
I had.

2	cup	Fish stock
		Shrimp shells
1	branch	Fennel, chopped
1/2	tsp	Saffron
1/4	cup	Pernod
2	cup	Heavy Cream
1	tsp	Lemon Juice
		Salt
		
Cook the Fish Stock with the Shrimp Shells, Fennel, Saffron to extract
the flavor; an hour should do. Strain through fine mesh chinois.
Reduce to about 1/2 cup.

You don't want to finish this too far ahead of the cooked pasta -- I
doubt it will hold.  While filled pasta is boiling, add Pernod and
Heavy Cream, and reduce until thickened enough to coat pasta, probably
a bit over a cup of sauce. Don't be afraid to use high heat, just
watch for boil-overs. Taste and adjust with Lemon Juice (for
brightness, you shouldn't be able to taste it) and Salt.

ASSEMBLY

This technique comes from The French Laundry Cookbook, the photos
there are helpful. Roll sheets of pasta (we used the thinnest setting
of our Atlas hand-crank machine), 5-6 inches wide. Pipe filling in a
1/2 inch diameter tube 3/4 inch from the lower edge of the pasta. Fold
bottom edge up and over, about 2/3rds the way up, covering the
filling, and seal. Make depressions with fingers about ever 3/4 inch
to define the individual agnolotti, sealing well. Fold over and gently
re-define the divisions, dusting each with flour, and cut with wiggly
pasta cutter.  Place on sheet pan covered with cloth, and cover pasta
to with more cloth to prevent drying out.

Boil in wide pan in plenty of salted water until they float, pasta and
shrimp are cooked through.  Use a spider to gently transfer to cooling
rack inverted over dish towel to remove excess water.  Apply a bit of
sauce to each plate, top with pasta, and add sauce to top.  Garnish
with finely diced roasted red pepper, chives, etc.