Pasta Dough

2 lb. flour

1c canola oil



Lemon Ricotta

4.5 lb ricotta

Zest of 4 lemons

2 cups  parmesan

1 egg


Salsa Verde Pesto

1pt picked parsley

1qt picked basil

½ pt picked tarragon

1pt picked mint

1qt spinach

1 clove garlic

2 anchovy fillet

1tsp dijon mustard

1/4c extra virgin olive oil



14 agnolotti

3oz shrimp

½ oz pine nuts

½ oz pansito

½ oz butter

1.25oz pesto

¼ oz grated parmesan



Lemon Ricotta Filling

Mix all ingredients together, season with salt and pepper to taste. Fill pasta.


Salsa Verde Pesto

Blanch herbs and shock in ice water. Squeeze remaining water out of herbs. Mince garlic and puree all ingredients in blender with extra virgin olive oil. If necessary, add a touch of ice water.


To serve

Warm pesto and spoon onto plate. Bring pot to boil and cook pasta until 90% done. In a sauté pan, combine butter and pasta water, add cooked pasta. Once combined, add shrimp and cook until just pink. Finish with chopped parsley and parmesan. Plate agnolotti and shrimp on top of pesto. Sprinkle with breadcrumbs, pine nuts and parmesan.