Ingredients
Pasta Dough
2 lb. flour
1c canola oil
Water
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 ptpicked tarragon
1ptpicked mint
1qtspinach
1 clove garlic
2 anchovy fillet
1tspdijon mustard
1/4c extra virgin olive oil
Agnolotti
14 agnolotti
3ozshrimp
½ oz pine nuts
½ ozpansito
½ ozbutter
1.25ozpesto
¼ ozgrated parmesan
Method
Lemon Ricotta Filling
Mix all ingredients together, season withsalt 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.