Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce Recipe

Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 940
  Total Fat: 62 g
  Saturated Fat: 31 g
  Carbohydrates: 78 g
  Dietary Fiber: 7 g
  Sugar: 13 g
  Protein: 20 g
  Cholesterol: 276 mg
  Sodium: 782 mg
• Total Time: 2 hr
• Active Time: 2 hr

Ingredients

• 10 ounces all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tablespoon pink peppercorns
• 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
• 2 Anjou pears, peeled and finely diced
• 2 cloves garlic, smashed
• 1/2 cup walnuts, roughly chopped
• 8 sage leaves
• 2 tablespoons apple cider vinegar
• 1 cup mascarpone, brought to room temperature
• 2 tablespoons Gorgonzola dolce
• Kosher salt, to taste
• Freshly grated Parmigiano-Reggiano, for garnish
• Freshly grated pecorino, for garnish

Special Equipment

A pastry bag, large round pastry tip, pasta roller, and a fluted pasta wheel

Instructions

1. Imagine crafting fresh pasta from scratchstart by pulsing 10 ounces all-purpose flour and 3 large eggs in a food processor for 30 seconds until it resembles coarse sand that holds when squeezed. Knead on a floured surface until smooth and shiny, 1-2 minutes, adding water if too dry. Wrap and rest at room temperature for 30 minutes.
2. Toast 1 tablespoon pink peppercorns in a small saut pan over medium heat until fragrant, 3-4 minutes, then grind and reserve for that perfect zesty kick.
3. In a large deep saut pan over medium-high heat, melt 1 tablespoon butter and saut 2 diced Anjou pears until softened, about 5 minutes. Cool on a sheet traythese sweet jewels elevate your filling!
4. In the same pan, melt the remaining butter with 2 smashed garlic cloves over medium heat. Add 1/2 cup chopped walnuts and 8 sage leaves; swirl until butter turns nutty brown, 7-8 minutes. Stir in 2 tablespoons apple cider vinegar and discard garlic for a luxurious sauce.
5. Mix 1 cup room-temperature mascarpone and 2 tablespoons Gorgonzola dolce until creamy. Fold in cooled pears and 1/4 teaspoon ground pink peppercorns; season with kosher salt. Fill a pastry bag with a large round tipyour gourmet filling is ready!
6. Divide rested dough into 6 pieces. Roll each through a pasta roller, starting wide and folding into an envelope twice per setting, ending thinnest. Keep covered with a damp cloth.
7. On a floured surface, pipe filling down a pasta sheet's center. Brush one long edge with water, fold over, pinch to seal air pockets, trim with fluted wheel, and cut into 1-inch agnolotti. Dust and set asideeach pouch promises creamy delight!
8. Boil in salted water 2-3 minutes until they float. Toss directly into warm sage-walnut brown butter.
9. Plate, garnish with extra pink peppercorns, Parmigiano-Reggiano, and pecorino. Savor this elegant fusion of sweet pears, tangy Gorgonzola, and aromatic browned butteryour table's new showstopper!