Agnolotti with sweet peas, shrimp sauce and basil

Ingredients:

Pasta dough

• 1 cup premium flour + extra for dusting
• 9 large egg yolks + 1 whole egg
• Olive oil
• Pea filling, recipe follows
• Cornmeal, for dusting
• Special equipmentpasta machine

For serving

• Shrimp sauce
• Fresh opal basil buds and flowers
• Black pepper
• Grated Parmesan
• Snow peas, thinly sliced
• Basil oil

Pea filling

• 2 cups frozen green peas
• 1 cup ricotta
• Olive oil to drizzle

Shrimp sauce

• 1 onion, thinly sliced
• 1 clove of garlic
• 2 large strips of lemon zest
• 1 bunch of fresh thyme
• Half a fennel root, thinly sliced
• 450 g large shrimp (31/35), peeled, deveined and cut in half lengthwise (set the shells aside)
• 1 tbsp extra-virgin olive oil
• 1 cup white wine
• 2 cups heavy cream

Basil oil

• 1 bunch fresh basil, leaves picked
• 1/4 cup canola oil

Preparation:

1. Dough:
   
   In the bowl of a stand mixer fitted with a dough hook, combine the flour and 0.5 teaspoon of salt. Add the egg yolks one at a time and continue mixing. Drizzle with 1 tablespoon of olive oil and continue to whisk in the flour until you form a ball of dough.
2. Dust a work surface with flour, then turn the dough out onto it. Knead the dough until it's elastic and smooth, about 10 minutes. Lightly brush the surface of the dough with olive oil and wrap it in plastic wrap; let it rest for about 30 minutes to allow the gluten to develop.
3. Cut the dough ball in half; immediately cover and set aside the portion you're not using to prevent it from drying out. Sprinkle the countertop and the dough with a little flour. Roll the dough into a rectangle and feed it through a pasta machine two or three times at the widest setting, stretching and pulling the dough as it comes out with the palm of your hand.
4. Reduce the distance between the rollers and pass the dough through the rollers two or three more times. Continue to narrow the gap as much as possible; the dough should be paper-thin, about 0.3 cm thick (you should be able to see your hand through it). Dust the dough sheet with flour if necessary and roll out the remaining dough in the same way.
5. Beat a whole egg with 1 tablespoon of water. Dust the counter and the sheet of dough with flour and lay the long sheet of dough on the counter. Brush the surface with beaten egg. Spoon 1 tablespoon of pea filling onto half of the sheets of dough, about 5 cm apart.
6. Cover the filling with the other half of the dough, like a blanket. Using an espresso cup or your fingers, gently press air pockets around each mound of filling. Using a sharp knife, cut the dough into pillows and press the edges with the tines of a fork to seal. Dust the agnolotti and baking sheet with cornmeal to prevent sticking, then place the agnolotti on the baking sheet and let them dry slightly while you assemble the remaining batch.
7. Bring a large saucepan of salted water to a boil and cook the agnolotti until they float to the surface, about 4 minutes. Remove the agnolotti from the water with a slotted spoon.
8. Innings:
   
   Place the agnolotti on a plate and pour the shrimp sauce over them. Sprinkle with basil buds and flowers, add some black pepper, Parmesan cheese, green peas, and drizzle with basil oil.
9. Pea filling:
   
   Combine green peas, ricotta, olive oil, and a pinch of salt in a food processor and process until smooth. Set aside.
   
   Basil oil:
   
   Bring a small saucepan of water to a boil and prepare a large bowl of ice water. Add the basil and blanch for less than 1 minute. Transfer the basil to the ice water. Combine the blanched basil, canola oil, and salt in a blender; blend on high until smooth. Transfer to a plastic sauce bottle.
10. Shrimp sauce:
    
    In a large skillet over medium heat, sauté the onion, garlic, lemon zest, thyme, fennel, and shrimp shells in olive oil for 5 minutes. Add the wine and continue cooking until reduced by half, about 3 minutes. Strain through a colander into a saucepan and add the cream. Bring to a simmer and continue cooking until the sauce thickens, about 3 minutes, then reduce the heat and add the shrimp. Cook until the shrimp turn pink, being careful not to overcook them, then turn off the heat. Set aside and keep warm.